Contributor: Lucia Fanton
Any Venetian over 30 years of age remembers fried creams. They were purchased in the same shops dealing with fresh pasta and there were quite many of these shops in Venice even before the age of Mr. Giovanni Rana, the trade mark of industrial fresh pastas, N.d.E.
Some of shops that offer these creams are located in: front of Giorgione cinema, which moved in Strada Nuova until few years ago, in calle longa San Pantalon, and Rizzo, in San Giovanni Grisostomo and in rio ter San Leonardo (not the bakery). The small shop was just there in front (the Rizzos were cousins).
200 g wheat flour
180 g caster sugar
5 pcs eggs, yolks and whites separated 1 pc lemon
1 L milk
Put all of the yolks in a casserole and add the sugar. Stir well then add the flour, the grated lemon peel, and little by little, the milk.
Place the casserole in the fire and keep on stirring the mixture until the cream thickens and starts to boil.
Remove from the fire and pour the thick cream on a marble table that was previously oiled. Spread the mixture and when it cools down, cut it in lozenges sizes.
In a separate bowl, whip the egg whites and pass the rhombs in the whipped egg whites then in the grated bread. Fry the pieces in abundant oil, then serve sprinkled with sugar.