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Fried Cream


Fried cream is a dessert with a long tradition in San Francisco. It is delicious, spectacular, and up to the final frying stage it can - in fact must - all be done in advance. It is worth the last-minute effort for the impressive results.



  1. Beat together the egg, yolks, sugar, 1 tablespoon rum and salt until lightly thickened.
  2. Mix cornstarch and milk into a smooth paste and add to egg yolk mixture.
  3. Stirring constantly, gradually add cream and cinnamon stick. Cook in the top of a double boiler over boiling water, stirring constantly, until thick and smooth.
  4. Remove cinnamon stick and pour cream mixture into a buttered shallow 12 x 9-inch pan to a depth of 3/4 inch.
  5. Chill thoroughly.
  6. Cut cream into diamond shapes and roll in ground almonds.
  7. Dip pieces inyp beaten egg then roll in zwieback crumbs. Chill once more.
  8. Heat oil to a deep-fry stage and fry cream until lightly browned, then drain on paper towels and arrange on a heated serving platter.
  9. Heat rum in a small saucepan, ignite, and pour over cream.
  10. Serve immediately.

Source: San Francisco a la Carte - Junior League of San Francisco - 1979

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