Fried custard

Ingredients

• 300 gplain flour
• 6 tablespoonssugar
• 3egg whites
• 6egg yolks
• 750 mlmilk
• Peel of 1unwaxed lemon
• 3egg whites
• 150 gbreadcrumbs
• To tastecaster sugar
• For deep-fryingpeanut oil

Instructions

1. 1

   Combine flour and milk

   Put the flour in a saucepan and gradually pour in the milk.

2. 2

   Mix in lemon peel

   Stir thoroughly to prevent lumps, then add the lemon peel.

3. 3

   Add yolk mixture

   In a separate bowl, beat the egg yolks with the sugar, then mix them into the flour and milk mixture.

4. 4

   Thicken the custard

   Set the pan over the heat and simmer until the custard thickens and sets.

5. 5

   Spread the custard

   Take the pan off the heat and turn the custard out onto a work surface.

6. 6

   Cool in a layer

   Spread it to a thickness of 1 cm and leave it to cool.

7. 7

   Cut into diamonds

   Once cold, cut the custard into diamond shapes measuring 4–5 cm.

8. 8

   Coat and fry

   Dip the pieces in egg white and then breadcrumbs. Deep-fry them in the oil.

9. 9

   Drain the pieces

   Lift them out with a slotted spoon and leave them to drain on kitchen paper.

10. 10

    Sugar and serve

    Dust with sugar and serve hot.

What is fried custard?

Fried custard is an Italian sweet made by setting a thick, egg-enriched custard, cutting it into pieces, coating it and frying it. The contrast between the crisp outside and soft centre is what makes it so appealing.

This version uses flour to thicken the milk and egg mixture, with lemon peel for fragrance. Cooling the custard before cutting gives the pieces enough structure to handle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 615 calories, 19g protein, 75g carbs, 26g fat.

The flour, sugar and breadcrumbs provide most of the carbohydrates, while the egg yolks, milk and oil contribute much of the fat; the eggs and milk also supply protein. Serve a smaller portion alongside fresh fruit to balance the plate.

Building a smooth custard

Flour and milk: Add the milk gradually while stirring so the flour disperses evenly. Keep mixing carefully to avoid lumps.

Egg yolks: Beat the yolks with the sugar separately, then stir them into the flour mixture before heating. This helps distribute them through the custard.

Lemon peel: Use peel from an unwaxed lemon and keep it in the mixture as directed. It gives the custard a gentle citrus aroma.

Setting and cooling

Gentle heat: Bring the mixture to a simmer and stir as it thickens so it does not catch on the bottom of the pan. The method gives no exact cooking time, so use the custard’s consistency as your guide.

Even layer: Spread the cooked custard to 1 cm thick, which makes it easier to cut into pieces of a similar size. Let it cool completely before slicing.

Coating the pieces

Egg white: Dip each cold piece in egg white to help the breadcrumbs adhere. Let excess egg drip away before coating.

Breadcrumbs: Cover each piece evenly, including the edges, for a more consistent crust. Handle the pieces gently so they keep their shape.

Frying and doneness

Deep-frying: Fry the coated pieces in deep oil, taking care not to crowd the pan. The recipe does not specify a temperature or frying time, so watch for a golden, crisp coating.

Draining: Lift each piece out with a slotted spoon and let excess oil drain on kitchen paper. Dust with sugar and serve while warm.

Serving ideas

Serve the pieces warm, soon after frying, when the coating is crisp and the centre remains creamy. A little extra caster sugar can be added just before serving.

For a more balanced plate, pair a modest portion with fresh fruit. The custard is rich, so a fresh, lightly flavoured accompaniment works well.

Recipe notes & tips

• Stir the milk into the flour gradually to help prevent lumps.
• Keep stirring as the custard simmers so it thickens evenly.
• Cool the custard fully before cutting it into diamonds.
• Prepare the egg white and breadcrumbs in separate shallow dishes for easier coating.
• Fry in batches rather than crowding the pan.
• Drain the fried pieces on kitchen paper and add sugar while they are warm.

Variations

• Orange peel: Use orange peel instead of lemon for a different citrus aroma.
• Cinnamon sugar: Mix a little ground cinnamon into the caster sugar before dusting.
• Vanilla: Add vanilla to the milk mixture for a softer, sweeter fragrance.
• Fine crumbs: Use finely ground breadcrumbs for a more delicate coating.
• Fruit accompaniment: Serve with fresh berries or sliced fruit for a fresh contrast.

Common mistakes to avoid

• Adding milk too quickly: Pour it in gradually while stirring to help prevent lumps.
• Stopping before it thickens: Simmer until the custard has set enough to spread and cool in a layer.
• Cutting while warm: Cool the custard completely first so the pieces hold their shape.
• Uneven coating: Cover all sides with egg white and breadcrumbs for a consistent crust.
• Overcrowding the pan: Fry in batches so the pieces have room to cook evenly.
• Serving after it cools: Serve soon after frying to enjoy the crisp coating and creamy centre.

How to store

Store leftover fried pieces in a covered container in the fridge for up to 2 days. Reheat in an oven until warmed through; the coating may be less crisp than when freshly fried.

Frequently asked questions