I love Creme Frite, the Venetian fried cream dessert. But it takes a long time to make it the usual way. Here is a quicker recipe that is almost as good.
1. The "custard"
16 oz. cream cheese
1 cup icing sugar
2 Tbsp. cornstarch
1/4 cup heavy whipping cream or condensed (not evaporated) milk.
1 1/2 tsp. vanilla or 1 tsp. lemon zest
Mix all ingredients until well blended. Pour into a well-greased pan to about 1/2 inch thickness (You may need more than one pan.) Cover and refrigerate at least 24 hours, until set. The custard must be very very firm. If it is too soft, put it in the freezer for 4-6 hours, until it is firm, but still cuttable.
2. The Coating
Unseasoned bread crumbs, crushed very fine
2 Tbsp flour
Heat oil on medium heat.
Mix bread crumbs and flour. (You can add a little lemon zest if you like.)
Cut cream cheese mixture into 1 1/2 inch squares. Dip squares in egg and then roll in bread crumb flour mixture until completely covered. Fry in hot oil until browned on each side. Drain on paper towels. You can keep them hot in a 250 degree oven for a few minutes until ready to serve.
Serve immediately with lemon sauce, raspberry sauce or the sauce of your choice and a dollop of whipped cream if desired.
And here is a Recipe for an Ancient Roman dessert