Delicious Italian Cream Bombs: A Must-Try Dessert Adventure

why make this recipe

Delicious Italian Cream Bombs give you warm, soft dough outside and silky custard inside. They are fun to make and great for family or guests. You get a sweet, creamy treat that feels special but uses simple steps.

introduction

This recipe mixes a soft fried dough with a rich vanilla custard for a classic Italian-style dessert. If you like creamy sweets, try this alongside a trusted homemade chocolate pudding recipe for a full dessert menu.

how to make Delicious Italian Cream Bombs

Make the custard first so it cools. Then make the dough, let it rise, shape into balls, fry until golden, and fill with the chilled custard. Work in steps and keep things simple.

Ingredients :

• 3 cups All-Purpose Flour (Provides structure and absorbs moisture)
• 1 tsp Salt (Enhances flavor)
• 1/4 cup Granulated Sugar (Adds sweetness)
• 1 cup Whole Milk (Activates yeast)
• 1 tbsp Fresh Yeast or Instant Dried Yeast (Leavening agent)
• 1/4 cup Sweet Butter (Infuses richness)
• 2 large Eggs (Adds structure and moisture)
• Vegetable Oil for frying (Achieves golden exterior)
• 2 cups Whole Milk (Forms the base of your custard)
• 5 large Egg Yolks (Contributes to filling)
• 1/2 cup Sugar (Sweetens the custard)
• 1/4 cup Cornstarch (Thickens custard)
• 1 tsp Vanilla Extract (Adds flavor depth)

Directions : Preparation

1. Make the custard:

   • Warm 2 cups whole milk in a saucepan until steam rises, not boiling.
   • In a bowl, whisk 5 egg yolks, 1/2 cup sugar, and 1/4 cup cornstarch until smooth.
   • Slowly pour warm milk into the egg mix while whisking to temper.
   • Return the mix to the pan and cook on low heat, stirring until thick.
   • Remove from heat and stir in 1 tsp vanilla. Cover and cool in fridge.

2. Make the dough:

   • Warm 1 cup whole milk to lukewarm. Stir in 1 tbsp yeast and a pinch of the 1/4 cup sugar. Let sit 5–10 minutes until foamy.
   • In a large bowl, mix 3 cups flour, 1 tsp salt, and the remaining sugar.
   • Add the yeast mixture, 1/4 cup softened butter, and 2 eggs. Mix to form a soft dough.
   • Knead on a lightly floured surface 5–8 minutes until smooth.
   • Place in a greased bowl, cover, and let rise 1–1.5 hours until doubled.

3. Shape and fry:

   • Punch down dough and divide into small balls (about golf-ball size).
   • Let balls rest 15 minutes, then gently flatten slightly.
   • Heat oil in a deep pot to about 350°F (175°C).
   • Fry dough balls in batches, turning, until golden brown on all sides. Drain on paper towels and cool slightly.

4. Fill:

   • Fit a pastry bag with a small tip. Fill with chilled custard.
   • Poke the side of each warm dough ball and squeeze in custard. Dust with powdered sugar if you like.

how to serve Delicious Italian Cream Bombs

Serve warm or at room temperature. Place one or two on a small plate. Add a dusting of powdered sugar or a drizzle of chocolate sauce. They pair well with coffee or fruits.

how to store Delicious Italian Cream Bombs

Keep filled bombs in the fridge in an airtight container for up to 2 days. For longer storage, keep unfilleď fried dough in a sealed bag at room temperature for 1 day or freeze for up to 1 month, then thaw and fill when ready.

tips to make Delicious Italian Cream Bombs

• Temper eggs slowly to avoid lumps in the custard.
• Cool custard fully before filling so it holds shape.
• Keep oil at steady heat to cook the dough evenly.
• Do not overcrowd the fryer; fry in small batches.
• Use a thermometer for consistent oil temperature.

variation (if any)

• Chocolate custard: add cocoa to the custard mix.
• Lemon cream: add lemon zest and a bit of lemon juice to the custard.
• Jam-filled: swap custard for your favorite jam or Nutella.

FAQs

Q: Can I use active dry yeast instead of fresh yeast?
A: Yes. Use the same amount of instant dried yeast or follow package directions for active dry yeast and proof it in warm milk.

Q: Can I bake these instead of frying?
A: You can bake them at 375°F (190°C) until golden, but the texture will be different — not as crisp as frying.

Q: How do I know when the custard is ready?
A: The custard is ready when it thickens and coats the back of a spoon. It should not be runny.

Q: Can I make custard ahead of time?
A: Yes. Make custard a day ahead and keep in the fridge covered. Rewhisk before filling.

Q: Are these safe to eat with raw eggs?
A: The custard uses cooked egg yolks. Cook the custard until thick to make sure it is safe.

Delicious Italian Cream Bombs

• Author: arianarecipes
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Frying
• Cuisine: Italian
• Diet: Vegetarian

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Description

A delightful Italian-style dessert featuring soft fried dough filled with silky vanilla custard.

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Ingredients

Scale 1x2x3x

• 3 cups All-Purpose Flour
• 1 tsp Salt
• 1/4 cup Granulated Sugar
• 1 cup Whole Milk
• 1 tbsp Fresh Yeast or Instant Dried Yeast
• 1/4 cup Sweet Butter
• 2 large Eggs
• Vegetable Oil for frying
• 2 cups Whole Milk (for custard)
• 5 large Egg Yolks
• 1/2 cup Sugar (for custard)
• 1/4 cup Cornstarch
• 1 tsp Vanilla Extract

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Instructions

1. Warm 2 cups of whole milk in a saucepan until steam rises, then set aside.
2. In a bowl, whisk 5 egg yolks, 1/2 cup sugar, and 1/4 cup cornstarch until smooth.
3. Slowly pour the warm milk into the egg mixture while whisking, then return to the pan and cook on low heat, stirring until thick. Stir in 1 tsp vanilla, cover, and cool in the fridge.
4. Warm 1 cup of whole milk to lukewarm, stir in 1 tbsp yeast and a pinch of sugar, and let it sit until foamy.
5. In a bowl, mix 3 cups flour, 1 tsp salt, and the remaining sugar. Add the yeast mixture, 1/4 cup softened butter, and 2 eggs. Mix to form a soft dough.
6. Knead the dough on a floured surface for 5–8 minutes until smooth, then place in a greased bowl, cover, and let rise for 1–1.5 hours.
7. Punch down the dough, divide into small balls, let them rest for 15 minutes, and gently flatten.
8. Heat oil to 350°F (175°C) and fry the dough balls until golden brown on all sides. Drain on paper towels.
9. Fit a pastry bag with custard and fill each warm dough ball, dust with powdered sugar if desired.

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Notes

Ensure the custard is fully cooled before filling the dough. Use a thermometer for precise oil temperature.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 15g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 50mg