The best Custard Slice (Kremsnita)
Homemade Custard Slices are the best thing that we can make at home. If you follow our easy tips and tricks, you will love the result and the process. This sweet treat has a lot of names, like Vanilla Slice, Custard Slice, Cremeschnitte, kremówka, and kremšnita in Slovenian. These are the top reasons why we think you're going to adore this recipe:
- the homemade vanilla custard is delicious, not overly sweet, and firm
- these Custard slices are a perfect size, making them ideal for feeding 12 people
- they are best served the next day, so make them one day ahead
- kids and adults love these
- you won't need many ingredients, and you can find them all in your local store
- feel free to keep them in the fridge for a couple of days
Tips and tricks to make these delicious Vanilla Custard Slices
Many people would buy Custard Slices at a store or order them in a restaurant than make them at home, but these homemade sweet slices are so good that you miss out if you don't try making them from scratch. Below we cover all the tips and tricks to make the best homemade Vanilla Custard Slices.
- Weigh down the puff pastry. We want an evenly baked puff pastry serving as a bottom and upper layer of Custard Slices. The easiest way to achieve that is by weighing the puff pastry with a wire rack. Place the puff pastry dough on a lined baking sheet. Then add another sheet of parchment paper on top of the puff pastry and place a wire rack on top.
- Beat the egg whites well. The egg whites should have a stiff peak.
- Beat the egg yolks well. Use a hand whisk or, even better, an electric mixer. Beat for at least 2 minutes to get a smooth and slightly foamy mixture.
- Gradually add the milk to the egg yolks. While constantly whisking, slowly pour the milk into the egg yolk mixture to prevent lumps and scrambled eggs texture.
- Cook the custard. It's essential to cook the custard long enough. Cook for at least 6 - 8 minutes, even longer if needed. The texture should be smooth, creamy, and thick. Stir continuously with a whisk while cooking to prevent lumps from forming.
- Stir a third of the whipped egg whites into the hot custard. Then quickly stir the custard into the egg whites. This process should last up to one or two minutes. The custard will begin to thicken fast, so we must work quickly to prevent lumps from forming.
- Leave the custard slices to rest. These Custard Slices are best the next day, so we recommend making them one day before serving.
- For easier portioning: The easiest way to cut these Custard Slices is to use a bread knife to cut through the upper layer of puff pastry. Cut twelve 7 cm x 7 cm (3-inch x 3-inch) slices. Then use a chef's knife to cut through the rest of the slices. Using a spatula, transfer each Custard Slice to a serving plate.
Storing
Keep the Custard Slice in an airtight container, in the fridge for up to 4 days. Serve cold.
How to make Custard Slice at home (video)
Check this quick video to master this Custard Slice recipe at home.
Try these delicious treats next
- Apple Custard Slices
- Tres Leches Cake with Fruit
- Donauwelle
- Raspberry Crumble Bars
- Creme Caramel (Flan)
METHOD
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preparation
Place a rack in the middle of the oven and preheat it to 220 °C / 430 °F or preheat the fan-assisted oven to 210 °C / 410 °F. Line a large 30 cm x 40 cm (12- inch x 16-inch) baking sheet with parchment paper.
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bake the puff pastry
Unroll the puff pastry and place it on the prepared baking sheet. Using a fork, prick the dough all over. Place a sheet of parchment paper on top of the dough and place a rack over the parchment paper. Place in the oven and bake for 12 - 15 minutes at 220 °C / 430 °F (fan-assisted oven 210 °C / 410 °F) or until golden brown and baked. Transfer the baked puff pastry to a wire rack and repeat the process with another sheet of puff pastry. Using a knife, cut the baked puff pastry into the size of the Custard Slice baking dish (approx. 20 cm x 30 cm or 8-inch x 12-inch). Place one baked puff pastry dough into the Custard Slice baking dish.
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cream
Separate the egg whites and egg yolks. Add the egg whites to a large bowl and the egg yolks to a separate glass or metal bowl. Add sugar, flour, cornstarch, vanilla, and 80ml (1/3 cup) cold milk (take the milk from the liter needed) to the egg yolks. Using an electric mixer or a whisk, beat the egg yolks until pale, for about 2 minutes.
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milk and egg whites
Pour the rest of the milk into a heavy-bottom saucepan. Add the vanilla and place over medium-high heat. Bring to a boil. While the milk is heating, beat the egg whites with the sugar until stiff peaks form.
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cook the custard
Gradually pour the boiling hot 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 over low heat. When the cream starts to thicken, simmer for another 8 - 10 minutes or until very thick and creamy. It's important to stir continuously while cooking, especially at the bottom of the pan, to prevent any lumps from forming. You can use an electric mixer or a whisk.
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custard
Remove the custard from the heat and whisk well. Add a third of the egg whites to the hot custard in the pan. Stir well using a spatula, then add half of the custard to the egg whites. Stir using a spatula to get a smooth mixture. Add the rest of the custard and stir to combine.
TipThis whole process shouldn't last more than 2 minutes, or you can get lumps and scrambled eggs texture. -
layering - custard and pastry
Pour the custard over the baked puff pastry in the pan and arrange evenly using a spatula. Place the custard in the fridge for 2 - 3 hours to cool and set.
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layering - whipped cream
Make the Chantilly cream. In a bowl, whisk the whipping cream with the sugar until stiff peaks form. Spread the cream on top of the custard. Place the second baked puff pastry on top and place in the fridge for at least 3 hours or, even better, overnight.
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serve
The easiest way to cut these Custard Slices is to use a bread knife to cut through the upper layer of puff pastry. Cut twelve 7 cm x 7 cm (3-inch x 3-inch) slices. Then use a chef's knife to cut through the rest of the slices. Using a spatula, transfer each Custard Slice to a serving plate. Sprinkle with powdered sugar and serve.
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