Recipe

Mongolian Fried Cream

Silky Delight: Mongolian Fried Cream

4.2 out of 5

Indulge in the rich and creamy flavors of Mongolian Fried Cream, a delightful dessert that combines the essence of Italian cuisine with the unique tastes of Mongolia.

Snack› Crema fritta

European cuisine› Mediterranean cuisine› Italian cuisine

Asian cuisine› East Asian cuisine› Mongolian cuisine

Preparation time

30 minutes

Cooking time

10 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Lactose-free (if using lactose-free milk), Nut-free, Soy-free, Kosher

Allergens

Milk, Eggs, Wheat (in the all-purpose flour)

Not suitable for

Vegan, Gluten-free (due to the use of all-purpose flour), Dairy-free, Egg-free, Paleo

Ingredients

In this Mongolian adaptation of Crema fritta, we incorporate Mongolian flavors and cooking techniques to create a fusion dessert. The original Italian dish is typically made with a custard-like cream filling, coated in breadcrumbs, and deep-fried. However, in this Mongolian version, we infuse the cream with traditional Mongolian flavors and use a different coating to add a distinct crunch. We alse have the original recipe for Crema fritta, so you can check it out.

2 cups (470ml) whole milk 2 cups (470ml) whole milk
1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
4 large egg yolks 4 large egg yolks
1 teaspoon vanilla extract 1 teaspoon vanilla extract
Vegetable oil, for frying Vegetable oil, for frying
1 cup (120g) cornstarch 1 cup (120g) cornstarch
1/2 cup (100g) powdered sugar, for dusting 1/2 cup (100g) powdered sugar, for dusting

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat (total, saturated): 12g, 6g
Carbohydrates (total, sugars): 47g, 28g
Protein: 6g
Fiber: 0g
Salt: 0.1g

Preparation

1.
In a saucepan, heat the milk over medium heat until it starts to simmer. Remove from heat.
2.
In a separate bowl, whisk together the sugar, flour, and egg yolks until well combined.
3.
Slowly pour the hot milk into the egg mixture, whisking constantly.
4.
Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens and coats the back of a spoon.
5.
Remove from heat and stir in the vanilla extract. Let the cream cool to room temperature.
6.
Once the cream has cooled, shape it into small balls or desired shapes.
7.
Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
8.
Roll the cream balls in cornstarch until fully coated.
9.
Carefully place the coated cream balls into the hot oil and fry until golden brown and crispy.
10.
Remove the fried cream balls from the oil and drain on a paper towel.
11.
Dust the fried cream balls with powdered sugar before serving.

Treat your ingredients with care...

Milk — Use whole milk for a creamier texture.
Cornstarch — Ensure the cream balls are fully coated with cornstarch to achieve a crispy exterior.

Tips & Tricks

To add a hint of Mongolian flavor, you can infuse the milk with a small amount of Mongolian tea leaves or Mongolian spices.
Serve the Mongolian Fried Cream with a drizzle of honey or a sprinkle of cinnamon for an extra touch of sweetness.
If you prefer a lighter version, you can bake the cream balls instead of frying them. Simply place them on a baking sheet and bake at 180°C (350°F) until golden brown.

Serving advice

Serve the Mongolian Fried Cream warm as a dessert or a sweet snack. It pairs well with a cup of Mongolian tea or a glass of cold milk.

Presentation advice

Arrange the fried cream balls on a serving platter and dust them with powdered sugar. Garnish with fresh mint leaves or a sprinkle of cocoa powder for an elegant touch.