Teresa's Recipes
Serbian Krempita: Vanilla Custard Pie
Experience the taste of Serbia with this delightful dessert, Krempita. This traditional custard pie, beloved in the Balkans, layers flaky puff pastry with a rich and creamy vanilla custard. The final touch of a dusting of powdered sugar adds a sweet snow-capped peak. Perfect for any occasion, this dessert will take your tastebuds on a journey to Eastern Europe.
Ingredients
- for dusting Powdered sugar
- 1/2 cup All-purpose flour
- 4 Egg yolks
- 2 teaspoons Vanilla extract
- 1/2 cup Granulated sugar
- 2 cups Milk
- 2 (each big enough to cover your baking dish) Puff pastry sheets
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Calories: 320
- Fat: 18g
- Carbs: 32g
- Protein: 6g
- Sodium: 150mg
- Sugar: 18g
Instructions
- Preheat the oven to 375°F (190°C).
- Line a baking dish with one sheet of puff pastry, making sure it covers the bottom and the sides.
- In a saucepan, heat the milk over medium heat until it starts to steam but not boil.
- In a separate mixing bowl, whisk together the granulated sugar, egg yolks, and all-purpose flour until well combined and no lumps remain.
- Gradually pour the hot milk into the egg mixture while whisking constantly to prevent the eggs from curdling.
- Pour the combined mixture back into the saucepan. Cook over medium heat, stirring constantly, until it thickens into a custard and just starts to bubble.
- Remove the custard from heat and stir in the vanilla extract.
- Pour the custard over the puff pastry in the baking dish, spreading it evenly.
- Cover the custard with the second sheet of puff pastry, pressing down gently to seal the edges.
- Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
- Remove the krempita from the oven and let it cool completely at room temperature. This will allow the custard to set.
- Just before serving, dust the top with powdered sugar.
- Slice into squares and serve. Enjoy this slice of Serbian tradition!
Tips
- For a lighter version, you can use half-and-half or a mix of milk and cream instead of full-fat milk.
- You can also add a touch of lemon zest to the custard for a bit of tanginess, which pairs beautifully with the sweet vanilla.
- Make sure to let the Krempita cool completely before slicing to allow the custard to set properly.