Classic Kremšnita

Instructions

1. 1

   Preheat your oven to 200°C (392°F). Roll out the puff pastry sheet and place it on a baking tray lined with parchment paper. Prick the pastry with a fork to prevent it from puffing up too much.

2. 2

   Bake the puff pastry in the preheated oven for about 15-20 minutes or until golden brown. Remove from the oven and let it cool completely.

3. 3

   In a saucepan, heat 400 ml of the milk with the vanilla pod (split and seeds scraped) until it just starts to boil. Remove from heat and let it infuse for 10 minutes.

4. 4

   In a bowl, whisk together the egg yolks and sugar until pale and creamy. Add the flour and mix until smooth.

5. 5

   Remove the vanilla pod from the milk and gradually whisk the hot milk into the egg mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.

6. 6

   Remove from heat and let it cool slightly. In a separate bowl, whip the heavy cream until stiff peaks form.

7. 7

   Gently fold the whipped cream into the cooled custard mixture.

8. 8

   Cut the baked puff pastry sheet in half. Place one half in a square or rectangular dish. Pour the custard mixture over the pastry and spread evenly.

9. 9

   Place the second half of the puff pastry on top of the custard. Press down gently.

10. 10

    Refrigerate the Kremšnita for at least 4 hours or until set. Before serving, dust with powdered sugar if desired.