Vanilla Slice - Krempita

"This Serbian recipe caught my eye both for the ingredients, which are readily accessible in my kitchen, & the clever cutting of the top pastry to delineate servings neatly. Medena's picture of the slice at her wonderful site certainly caught my eye as well! www.cafechocolada.blogspot.com Thank you Medena!"
 
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photo by gskids photo by gskids
photo by gskids
Ready In:
45mins
Ingredients:
7
Serves:
12
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ingredients

  • 2 sheets puff pastry
  • 6 13 cups milk
  • 5 14 ounces cornstarch
  • 1 ounce vanilla sugar
  • 8 egg yolks
  • 7 ounces sugar
  • 8 ounces whipping cream (whipped with stabilizer)
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directions

  • Pastry:

  • Let the puff pastry sheets thaw, the roll them out on a lightly floured surface, and bake according to directions on a jelly roll pan.
  • Let them cool, and then cut out the shape according to the size of the square pan - 9 inch x 13 inch.
  • Once you cut them to the shape of the pan, cut one sheet into squares (I made 12); that will be the top of the cake.
  • Cream:

  • Mix egg yolks with sugar, until frothy. Add a cup of milk (out of the 6 1/3 cups), and corn starch, and mix well. Set the reminder of milk with vanilla sugar added, to boil, and when it comes to a boil, slowly mix in the yolk mixture, and stir constantly for a minute. Transfer to a large mixing bowl, and let cool completely. When cooled, add the whipped whipping cream, whipped with a stabilizer.
  • Put the whole sheet on the bottom of the pan, and spread the filling over it. Arrange the cut out sheet on top.
  • Refrigerate for few hours.
  • Dust with powdered sugar before serving.

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Reviews

  1. I posted the photo. My husband is half Serbian and half Romanian and this is his all time favorite dessert. This recipe is spot on and it taste exactly the way his grandmother use to make it. The photo I posted was his Krempita birthday cake! Thanks for sharing this recipe!
     
  2. The krempita was excellent. However, the custard did not set as firm as I would like. Is the custard suppose to be like an éclair custard for consistence?
     
  3. I've been looking for a krempita recipe! Delicious, thank you for sharing.
     
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RECIPE SUBMITTED BY

<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) &amp; even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
 
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