Italian Deep-Fried Custard is a traditional dessert from Italian cuisine, popular in several regions, particularly the Marche, Emilia-Romagna, and Veneto. It consists of cubes or diamond-shaped pieces of custard that are crispy on the outside and soft on the inside, made with a firm pastry cream that is chilled and then fried.
In my family, deep-fried custard is mainly prepared during Carnival, when fried sweets are at their peak, and every household has its own version.
Growing up, I remember the wonderful aroma of custard filling the house during Carnival. My Grandma would spend hours preparing these little fried delights, and they were always my absolute favorite among all the Carnival sweets. Those warm, golden cubes, dusted with sugar, bring back so many cozy memories of family gatherings and festive afternoons.
The preparation is really very easy, especially if you follow my tips for achieving a perfect fry—dry and golden—highlighting the best contrast between the crispy exterior and the creamy center.
Did You Know?
A fun fact about Fried Custard Cubes: in some regions of Italy, it is even served as a savory appetizer. In this version, the cubes are fried and mixed with other fried vegetables (without the powdered sugar, obviously!), creating a deliciously unique contrast between the creamy custard and the savory accompaniments.
And If you love custard like me, you might want to learn more about the techniques for making a thick pastry cream like this recipe, or a more fluid Italian pastry cream. And don’t miss my other delicious Carnival recipes with custard, like my Carnival Custard Ravioli, or Carnival Castagnole with Custard.
Italian Deep-Fried Custard Cubes: The Foolproof and Easy Recipe
Why You’ll Love This Recipe
- Crispy outside, creamy custard center
- Made with simple pantry ingredients
- Perfect for Carnival, parties, or Sunday lunch desserts
- Authentic Italian recipe, just like in an Italian family
Ingredients (25–30 pieces)
Custard Base
- 500 ml lukewarm milk (2 cups + 1 tbsp)
- 160 g granulated sugar (¾ cup + 1 tbsp)
- 100 g all-purpose flour or 00 flour (¾ cup + 1 tbsp)
- 4 egg yolks
- 1 teaspoon vanilla extract
- A pinch of salt
For Breading & Frying
- All-purpose flour, as needed
- Egg whites, lightly beaten
- Breadcrumbs, as needed
- Frying oil (sunflower or peanut oil)
- Powdered sugar, for dusting
How to Make Italian Deep-Fried Custard Cubes
Make the Custard
Start by whisking together the egg yolks, sugar, flour, salt, and vanilla extract in a large bowl until smooth (1). Then, slowly add the milk in small amounts, whisking constantly to avoid lumps (2). Once it’s all combined, pour the mixture into a saucepan (3) and cook over medium heat, stirring without stopping.
Bring it gently to a boil, keeping it moving so it thickens evenly (4). You want a custard that’s rich and creamy, nice and thick.
Chill and Set
Once thickened, turn off the heat and pour the custard into a low, wide baking dish (I used a 22x22x4 cm or 9-Inch Square cake pan) lined with plastic wrap or parchment paper. Smooth the surface with a spatula (5) and let it cool at room temperature for 2–3 hours, uncovered, so it firms up properly. If you want, for extra firmness, you can pop it in the freezer for a short while before cutting.
Notes & Tips – Make sure your baking dish is tall enough so the custard cubes are nice and thick.
Cut into Cubes
When the custard is fully set and cold, remove it from the dish and cut it into cubes about 3 cm each (about 1 inch), roughly 20 g per piece (about 2/3 oz). Handle them gently so they don’t break (6).
A handy tip: dip your knife in a little water before slicing the custard. This prevents the cream from sticking and makes it much easier to cut perfect cubes. Alternatively, you can use a thin piece of nylon or fishing line to slice through the custard smoothly.
Bread the Custard
Set up three separate containers: one with flour, one with lightly beaten egg whites, and one with breadcrumbs. Using two tablespoons to handle them (this helps prevent the custard from sticking to your fingers), roll each custard cube first in the flour (7), then dip it into the egg whites (8). Let the excess egg white drip off well, then coat the cube completely in breadcrumbs—this will help you get a clean, smooth coating without any mess. Place all the breaded cubes on a baking tray lined with parchment paper (9).
Fry Until Golden
Heat your frying oil to 170°C / 340°F. Fry the custard cubes a few at a time (10), turning them often with a slotted spoon so they get evenly golden and crisp (11).
Once perfectly fried, transfer them to a plate lined with paper towels to drain any excess oil. Continue frying the remaining cubes until all are done.
Serve and Enjoy
Sprinkle generously with powdered sugar and serve immediately while warm. These are at their best right out of the fryer!
Variations
For an extra touch of flavor (especially if you don’t plan to serve them as a savory appetizer with fried vegetables), you can make your fried custard cubes using a base of lemon or chocolate pastry cream. Simply add lemon zest or a few tablespoons of cocoa powder to the warm pastry cream before letting it cool. This creates a fun twist on the classic recipe while keeping that creamy, crispy magic.
Watch the full recipe video on my YouTube channel to see every step in action!
Storage Tips
The absolute best way to enjoy deep-fried custard is fresh and warm, right after frying. If you want to prepare ahead, you can refrigerate the custard cubes before breading and frying for up to 24 hours. Another handy trick is to freeze the breaded cubes (before frying) for later use. When you’re ready, just let them thaw in the fridge and then fry them until golden and crispy.
Keep in mind that once fried, it’s really best to eat them straight away, because storing them afterwards will make that glorious crispy coating go soft.
Italian Deep-Fried Custard Cubes
Ingredients
- 500 ml lukewarm milk
- 160 g granulated sugar
- 100 g all-purpose flour or 00 flour
- 4 egg yolks
- 1 teaspoon vanilla extract
- A pinch of salt
- All-purpose flour as needed
- Egg whites lightly beaten
- Breadcrumbs as needed
- Frying oil sunflower or peanut oil
- Powdered sugar for dusting
Equipment
Method
- Start by whisking together the egg yolks, sugar, flour, salt, and vanilla extract in a large bowl until smooth.
- Slowly add the milk in small amounts, whisking constantly to avoid lumps.
- Pour the mixture into a saucepan and cook over medium heat, stirring without stopping. Bring it gently to a boil, keeping it moving so it thickens evenly. You want a custard that’s rich and creamy, nice and thick.
- Once thickened, turn off the heat and pour the custard into a low, wide baking dish lined with plastic wrap or parchment paper. Smooth the surface with a spatula and let it cool at room temperature for 2–3 hours, uncovered, so it firms up properly. If you want, for extra firmness, you can pop it in the freezer for a short while before cutting.
- When the custard is fully set and cold, remove it from the dish and, with a sharp, slightly wet knife, cut it into cubes about 3 cm each (about 1 inch), roughly 20 g per piece (about 2/3 oz). Handle them gently so they don’t break.
- Alternatively, you can use a thin piece of nylon or fishing line to slice through the custard smoothly.
- Set up three separate containers: one with flour, one with lightly beaten egg whites, and one with breadcrumbs.
- Using two tablespoons to handle them (this helps prevent the custard from sticking to your fingers), roll each custard cube first in the flour, then dip it into the egg whites. Let the excess egg white drip off well, then coat the cube completely in breadcrumbs—this will help you get a clean, smooth coating without any mess. Place all the breaded cubes on a baking tray lined with parchment paper.
- Heat your frying oil to 170°C / 340°F. Fry the custard cubes a few at a time, turning them often with a slotted spoon so they get evenly golden and crisp.
- Once perfectly fried, transfer them to a plate lined with paper towels to drain any excess oil. Continue frying the remaining cubes until all are done.
- Sprinkle generously with powdered sugar and serve immediately while warm. These are at their best right out of the fryer!
