Croatian Cooking: Kremšnite Recipe (Croatian Custard Slice)
Crispy pastry and custard. Yes please….!
Kremšnite is also known as krempite – which is a mix of crispy pastry and a wobbly type of custard. I have been known to eat way too big a serving of this sweet treat. Regularly. And by that I mean my behind is wobbly for a reason. But let’s move on.
This type of custard dessert is popular in Croatian cooking and many other European countries. Within Croatia the regional recipe variations are many, however, two things stay the same. They all include a puff pastry base with custard inside.
Some have a layer of cream added to the top others have two layers of pastry and so on. No matter how you pronounce it, or in what variation it comes, they’re all rather hard to say no too. Trust me on this….
One of my food goals (yes, fat people have goals about food) was to learn how to make this as soon as I arrived here in Croatia. I don’t think I can say that I make Croatian food, without knowing how to make this custard slice of heaven.
Sigh… I still have not found the time to make it. But fortunately (or rather unfortunately if you are my behind) I can buy Kremšnite in all it’s wobbly glory at all of the bakeries and markets around town.
Still, I swear I want to know how to whip up a batch of the Kremšnite on my own (maybe then the baker will stop giving me that look), so this post is my solemn oath that I promise to use the recipe that team at Hrvatska kuhinja (Croatian Cooking) kindly gave me. It seems foolproof. Just to be sure I’ll make double the custard, in case something goes
in my mouth wrong.
I had no idea that making Kremšnite could be so simple, and now that I know, I wanted to share it with you
Kremšnite Recipe: What You’ll Need
- 1 package of puff pastry (2 sheets)
- 1 litre of milk
- 12o grams of flour
- 5 eggs
- 1 spoon of sugar
- 1 vanilla sugar (or two teaspoons of vanilla essence)
- 200 grams of white sugar
- Sweet cream
Kremšnite Recipe: Preparation
- Preheat the oven to 180 C (350F).
- Prepare the pastry dough on a lightly floured work surface, use a floured rolling pin to roll each sheet thin.
- Place the pastry on a baking sheet and bake for ten minutes. When baked, leave them to completely cool.
- Mix egg yolks with 1 spoon of sugar, 1 vanilla sugar and then add 2oomls of milk and flour.
- With the remaining milk boil with the sugar. When it starts boiling, remove to the side and add a mixture of egg yolks, sugar, vanilla sugar, milk, and flour.
- Put back on low temperature, stir gently until the mixture starts to thicken.
- Remove from heat and combine with beaten egg whites (very stiff).
- Place 1 sheet of pastry in a pan, pour the mixture over the pastry and let it chill well. Beat sweet cream with a little bit of sugar and pour it over the mixture. Cut the second pastry sheet into squares and lay them over your mixture.
Let it chill for a while, sprinkle with powder sugar and enjoy!