Cremes (Romanian Vanilla Custard Slices)
Crisp puff pastry layered with a thick vanilla custard and softly whipped cream, chilled and cut into neat squares.
- Time4 hr 30
- LevelMedium
- Costabout £0.50 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 286kcal
- 22.7gcarbs
- 13.3gof which sugars
- 18.3gfat
- 9.6gsaturates
- 6.5gprotein
- 1.2gfibre
- 0.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Unroll each pastry sheet onto its own lined baking tray, prick all over with a fork and lay a second sheet of baking paper and a heavy tray on top to keep the pastry flat. Bake for 15 minutes, remove the top tray and bake for 5 to 8 minutes more until deep golden and crisp. Cool completely.
20 min - 2
For the custard, whisk the egg yolks, caster sugar and cornflour in a bowl with 100 ml of the milk until smooth.
- 3
Heat the rest of the milk in a pan until steaming. Pour it slowly over the yolk mix, whisking, then return everything to the pan.
- 4
Cook over a medium heat, whisking constantly, for 4 to 5 minutes until it thickens and bubbles. Keep whisking for 1 more minute, then stir in the vanilla and butter.
5 min - 5
Pour the custard into a bowl, press cling film onto the surface to stop a skin forming and cool completely, then chill for 1 hour.
60 min - 6
Whip the cream to soft peaks. Beat the cold custard until smooth, then fold in the cream in two goes.
- 7
Trim both pastry sheets to the same rectangle. Lay one in a lined square tin or on a board, spread over the cream filling evenly and put the second sheet on top. Chill for at least 2 hours so it sets firm enough to cut.
- 8
Dust with icing sugar and cut into 12 squares with a sharp serrated knife, using a sawing motion so the pastry does not shatter.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
