Crema Fritti (Fried Cream) - Lidia Bastianich

"Based on a recipe from "Lidia's Italy," episode 202, "Rolling with Nonna Lisa." Lidia gave no quantities, so this is approximated from other sources."
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Ready In:
4hrs 30mins




  • Whisk together flour, sugar and salt.
  • Heat milk to almost simmering. Whisking constantly, add flour-sugar mixture. Cook 5-6 minutes, until thick.
  • Beat egg yolks and vanilla. Add hot pudding, 1/4 cup at a time, until egg yolks are hot to the touch. Pour egg yolk mixture into pot and whisk vigorously over heat 2-3 minutes. It should be quite thick; thicker than a typical pudding.
  • Pour cream into ungreased quarter-sheet pan and spread out evenly. Cover with plastic wrap (press plastic down to touch the surface of the cream to prevent a skin from forming) and refrigerate until set and very cold, 3-4 hours or up to overnight.
  • Dip a butter knife in hot water and run it along the inner rim of the pan to loosen the cream. Invert the pan onto your cutting board to release the cream. Trim edges if necessary and cut cream into diamond shapes.
  • Place flour in a wide dish. In a second dish, beat eggs and a pinch of salt. Place breadcrumbs in a third dish. Dredge cream pieces in flour, then dip into egg, then into breadcrumbs.
  • In a skillet, pour oil 1/4-1/2" deep. Heat oil until it almost shimmers. Fry pieces in hot oil until golden brown, turning once, about 3-5 minutes per side.
  • Combine sugar and cinnamon in a bowl. Sprinkle fried cream with cinnamon sugar as they come out of the pan. Allow to cool slightly before serving. Serve plain or with jam, marmalade or chocolate sauce, if desired.

Questions & Replies

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  1. joannelainehill_104
    What happened to the cognac flambe
  2. mo_hawk_mick
    This recipe is so easy to make, it takes a little bit of soft handling but it works out great. Really not much skill involved for a amateur to make. They taste so much better when there warm. Also love Lidias' show, being Italian i love all her food she makes.
  3. jeruddy
    What I ended up with was a pot of watery... whatever. Find the real recipe and don't waste the eggs. This was not spreadable, pudding like, or anything like the show. I was able to literally pour the egg/milk mixture into the pan. If I am lucky I might end up with an edible pudding but cutting it will be unlikely if at all possible.
  4. ulirn
    comforting, easy, delicious!!! Such a simple pleasure.


I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
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