Kremšnita

What do I need?

• 560 g puff pastry (2 pre-rolled packs)
• 6 eggs
• 200 g sugar
• 115 g plain flour
• 50 g cornflour
• 1 tsp vanilla paste (for egg yolks)
• 1 litre milk
• 1 tsp vanilla paste (for milk)
• 40 g sugar (for egg whites)
• 500 mL thickened cream
• 65 g icing sugar

How do I make it?

1. Preheat the oven to 220°C and position a rack in the middle. Line a large 30cm x 40cm baking tray with baking paper.
2. Unroll the puff pastry and place it on the prepared baking tray. Using a fork, prick the dough all over. Cover the dough with another sheet of baking paper and place a rack over it. Bake for 12-15 minutes until golden brown. Transfer the baked puff pastry to a wire rack and repeat the process with the second sheet of puff pastry. Cut the baked puff pastry into the size of the custard slice baking dish (approximately 20cm x 30cm. Place one baked puff pastry sheet into the custard slice baking dish.
3. Separate the egg whites and egg yolks. Add the egg yolks to a separate glass or metal bowl and add sugar, flour, cornflour, vanilla paste, and 80 millilitres of cold milk to them. Using an electric mixer or a whisk, beat the egg yolks until pale, about 2 minutes.
4. In a heavy-bottom saucepan, heat the remaining milk with vanilla paste over medium-high heat until it reaches a boil. While the milk is heating, beat the egg whites with sugar until stiff peaks form.
5. Gradually pour the boiling milk into the egg yolk mixture while beating with an electric mixer. Mix until combined, then pour the mixture back into the saucepan and place it over low heat. Cook for another 8-10 minutes, stirring continuously until very thick and creamy. It’s crucial to stir continuously, especially at the bottom of the pan, to prevent lumps from forming.
6. Remove the custard from the heat and whisk well. Add a third of the egg whites to the hot custard in the pan, stirring well with a spatula. Then add half of the custard to the egg whites, stirring to achieve a smooth mixture. Add the remaining custard and stir to combine.
7. Pour the custard over the baked puff pastry in the pan and spread it evenly with a spatula. Chill the custard in the fridge for 2-3 hours to cool and set.
8. Prepare the whipped cream by whisking the thickened cream with sugar until stiff peaks form. Spread the cream over the custard layer. Place the second baked puff pastry on top and refrigerate for at least 3 hours, preferably overnight.
9. To serve, use a bread knife to cut through the upper layer of puff pastry into twelve 7cm x 7cm slices. Then use a chef’s knife to cut through the rest of the slices. Transfer each custard slice to a serving plate using a spatula. Sprinkle with icing sugar and serve.