Ingredients:

  • For the custard:

  • 500 ml whole milk
  • 300 ml heavy cream
  • 30 g extra virgin olive oil
  • 180 g egg yolks
  • 1 egg
  • 120 g sugar
  • 120 g cornstarch
  • Zest of 1 lemon
  • 1 vanilla bean

  • For the breading:

  • 80 g all-purpose flour
  • 2 eggs
  • 150 g fine breadcrumbs

  • For frying:

  • Extra virgin olive oil, as needed

  • For the garnish:

  • Powdered sugar, as needed
  • Fresh raspberries, as needed
  • Edible flowers, as needed

Preparation:

Heat the milk with the cream, lemon zest, and the split vanilla bean.

In a separate bowl, whisk the egg yolks, egg, and sugar without beating them, then stir in the cornstarch. Pour the hot liquid over the mixture and return to the heat, cooking until a very thick custard is obtained.

Remove from the heat and slowly drizzle in the extra virgin olive oil, emulsifying thoroughly. Spread the custard into a baking pan in a layer about 2 cm thick, and let it cool completely until firm.

Cut into regular portions (discs or diamonds). Dredge first in flour, then in the beaten egg, and finally in the breadcrumbs. Repeat the breading process a second time for a crispier crust.

Fry in extra virgin olive oil at 170–175°C until evenly golden. Drain and dry on paper towels.

Serve with a light dusting of powdered sugar, fresh raspberries, edible flowers, and a small quenelle of custard.