A simple custard cream of eggs and sugar, flavored with vanilla, is the basis of this delicious Italian dessert, the Venetian fried cream. For the cream to have more consistency, the cooking time is prolonged and the proportion of flour is increased. The cream is cooled and cut into rhombuses that are coated in egg and breadcrumbs. They are served hot or warm sprinkled with icing sugar. If you want, you can aromatize with other ingredients, like a splash of Sweet wine or amaretto.
Ingredients: half a liter of milk, 1 teaspoon of vanilla extract (or a tablespoon of vanilla sugar), 125 gr. sugar, 125 gr. sifted flour, salt, 4 eggs, 4 egg yolks, 75 gr. butter, breadcrumbs and sunflower oil, for frying, icing sugar, for decorating.
preparation: Heat the milk until it starts to boil. Remove from heat, add vanilla and let stand. Mix the sugar, sifted flour, a pinch of salt, 2 whole eggs and the 4 yolks in a saucepan. Beat while adding warm milk. Heat the mixture over medium heat, stirring nonstop, until a very thick cream is left. Remove and add 30 gr. of butter. Mix thoroughly and pass to a tray or square mold, giving a cm. of thickness. Melt the rest of the butter and pour over the dough.
Cool until it solidifies, about two hours in the refrigerator. Short in elongated strips of about 4 cm. wide and then trim in the form of rhombuses. Beat the remaining 2 eggs. Batters the dough rhombuses in the egg and cover with breadcrumbs, squeezing with your hands so that it completely covers the cream. Fry in oil at 180º, until golden brown equally. Drain on paper towels and serve very hot, sprinkled with icing sugar.