Orange blossom crema fritta

Orange blossom crema fritta

30 mins Prep · 20 mins Cook

The first mention of the lemon tree in any language comes from an Arabic source, and citruses bloomed across the medieval Emirate of Sicily. Islanders remain powerfully fond of lemons, eating them raw with salt, in salad, in sherbet, with meat and fish. They also infuse many desserts, along with other blooms used to fragrance and flavour native sweets: rose water, orange blossom, bergamot and jasmine

Created by Spinneys
Prep time 30 minutes
Cook time 20 minutes
Serves 4
Cuisine Italian
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 706
Fat 24.8g
Saturates 5.2g
Protein 16.6g
Carbs 106.7g
Sugars 45g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Prepare a 23cmx23cm square baking tray by lining it with cling film. Place it in the fridge to cool.


Using a vegetable peeler, remove a strip of peel from the lemon and orange.


To make the custard, take a heavy-bottomed saucepan and pour the milk into it. Heat the milk over a low heat and add a strip each of lemon and orange peels.


Meanwhile, in a large glass bowl, mix the egg yolks and sugar until the sugar dissolves completely. Add the flour and corn flour to the mixture and whisk until it is fully incorporated. Pour a ladle of hot milk into the mixture to loosen it up. Remove the citrus peels from the milk and add the egg mixture to the saucepan. Cook the custard while continuously whisking until it reaches a thick, velvety, pudding-like texture. Add the orange blossom water to the custard.


Remove the baking tray from the fridge and pour the hot custard into it, spreading it evenly with a spatula to a depth of 2cm. Allow the custard to cool down to room temperature and harden a bit.


Slice the custard into squares or diamonds.


Place the eggs in a shallow bowl and lightly beat together. Place the breadcrumbs in a plate. Dip the custard squares into the beaten eggs then coat them in breadcrumbs.


Heat the sunflower oil in a deep-fryer or pan to 180°C. Fry the breaded custard squares until they turn golden on all sides. Remove from the oil with a slotted spoon and place them on paper towels to drain.


Serve while still warm.