Ecco Le Marche

Crema is custard in English, and cremini can be translated as “fried custard”. Nononono don’t leave this post just yet, I haven’t turned crazy! This is really something that we are very prouf of, in Le Marche! I can’t wait to read Isabelle’s and Elke’s opinions, though, because I know that other people may find them quite odd.

It’s nothing else that fried custard, indeed, with the special peculiarity that in our region we don’t eat them as a dessert, but more with other fried little food, composing the famous fritto misto. This usually comes with olive all’ascolana, cremini, mozzarelline (fried little mozzarella) and fries.

I don’t know if I have waken up your curiosity, but if yes, you should give it a try with Mamma Graziella’s recipe!


  • 250 ml milk
  • 4 egg yolks
  • 1 Vanillin sachet
  • 70 gr sugar
  • 20 gr maizena
  • 20 gr flour
  • Half a lemon zest

For frying

  • Breadcrumbs
  • Peanut oil (it’s the best for frying)
  • 2 beaten eggs
  • Flour


In a saucepan, put the milk together with the lemon zest. Turn on medium heat and let it boil, stirring every now and then. As soon as the boiling starts, remove the zest, turn off the heat and add the Vanillin.

Separetely, mix the egg yolks with the sugar until it gest creamy. Add the flour, the milk you had on the pan and put everything back on the heat. Let it boil, continue stirring until it becomes compact and firm.
Put it aside and let it cool between two oiled pieces of baking paper (you can put some oil on them). Roll over it to have it even. It should be minimum 3mm thick, but the thicker the better (it can be up to 1.5 cm). Let it cool and put it in the fridge for 30 mins.

Aside prepare three bowls with respectively flour, one beaten egg and breadcrumbs. Take the custard and cut it into cubes. Dip each cube in the flour first, into the beaten egg after and finally into the breadcrumbs. When you’re ready, fry them for about 1 min, or until they get brown.

Watch Mamma Graziella preparing them on YouTube:


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