Kremówka (Polish Custard Slice)

Ingredients

• 2 sheets (about 8 × 8 inches each) puff pastry sheets, thawed
• 1.5 cups whole milk
• 3 large egg yolks
• ½ cup sugar, divided
• 2 tablespoons cornstarch
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract

Instructions

1. 1

   Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

2. 2

   Place both puff pastry sheets on a baking sheet lined with parchment paper, side by side but not touching.

3. 3

   Bake until both sheets puff up and turn golden brown on top, like the color of warm honey, about 15 minutes.

4. 4

   Remove the pastry sheets from the oven and let them cool on the baking sheet for 5 minutes until comfortable to touch.

5. 5

   Pour 1.5 cups of milk into a small saucepan and place it over medium heat until tiny bubbles form around the edge and steam rises from the surface, about 4 minutes.

6. 6

   In a medium bowl, whisk the 3 egg yolks, 1/4 cup of sugar, and 2 tablespoons of cornstarch together until the mixture is pale yellow and uniform, about 1 minute.

7. 7

   Pour the hot milk into the egg mixture in a thin stream while whisking constantly so the eggs cook gently and do not scramble, about 30 seconds.

8. 8

   Pour the custard mixture back into the saucepan and place it over medium heat, whisking constantly until it thickens into the consistency of pudding and you see small bubbles break the surface, about 3 minutes.

9. 9

   Stir 1 teaspoon of vanilla extract into the hot custard until fully mixed, then transfer it to a bowl and press plastic wrap directly on the surface to prevent a skin from forming.

10. 10

    Place the custard in the freezer for 5 minutes to cool it faster while you prepare the whipped cream.

11. 11

    Pour 1 cup of heavy whipping cream and the remaining 1/4 cup of sugar into a cold bowl and whisk vigorously until the mixture turns thick and peaks form when you lift the whisk, about 3 minutes.

12. 12

    Spread the cooled custard in an even layer across the top of one pastry sheet, leaving a 1/4-inch border all around the edges.

13. 13

    Spread the whipped cream in an even layer across the top of the custard until smooth.

14. 14

    Place the second pastry sheet on top of the whipped cream to form a sandwich, pressing down gently so the layers stick together.

15. 15

    Cut the kremówka into 4 equal squares using a sharp knife by first cutting it in half lengthwise from top to bottom, then cutting each half in half crosswise.

16. 16

    Serve immediately on individual plates while the pastry is still crispy.

Tools you’ll need

• oven
• baking sheet
• parchment paper
• small saucepan
• medium bowl
• whisk
• plastic wrap
• cold mixing bowl
• sharp knife

More recipes like this

• 

  Caldo de Pollo

  50 min

• 

  Marillenknödel

  50 min

• 

  Chocolate Banana Bread

  55 min

• 

  Canelés de Bordeaux

  90 min