Fried Custard

Fried Custard


For the cream:

  • 520ml (2 cups) of milk
  • 1 lemon (peel)
  • 2 eggs
  • 140g (1/2 cup) of sugar
  • 120g (3/4 cup) of flour
  • 1 tsp of vanilla sugar

For coating:

  • 2 eggs
  • 30ml (2 tbsp) of milk
  • Flour
  • Breadcrumbs
  • Oil for frying


1. In a saucepan pour the milk and lemon (peel) and bring it to a boil. Remove the peel and remove the saucepan from the heat.

2. In a mixing bowl add the eggs and sugar and mix until sugar dissolves. Add the flour and vanilla sugar and mix to obtain a lumps-free mixture.

3. Pour the hot milk into the mixing bowl and mix it well. Transfer to the heat and cook until thickens.

4. Pour the cream into the baking dish and level it up with a spatula. Cover with cling film and transfer to the fridge for 3 hours.

5. After time has elapsed transfer the cream to the cutting board and cut it into cubes about 2×2 cm in size.

6. Mix the eggs with the milk.

7. Pass the cubes into the flour, then in eggs and milk and finally coat with the breadcrumbs.

8. Transfer the cubes to the pot with hot oil and fry them until golden brown.

*Recipe on video and text may differ from each other!

How to cook Fried Custard:

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