Krempita (Serbian Vanilla Custard Cream Slice)
Crisp puff pastry layers sandwiching thick vanilla custard, chilled until sliceable. The Balkan answer to a custard slice.
- Time1 hr 30 plus chilling
- LevelMedium
- Costabout £0.61 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.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Unroll each pastry sheet onto baking paper, prick all over with a fork and trim to fit a 20 x 25 cm tin. Cover with a second sheet of baking paper and a heavy tray to keep the pastry flat.
- 2
Bake one sheet at a time for 20 minutes, then remove the top tray and paper and bake 5 minutes more until deep golden and crisp. Cool.
25 min - 3
For the custard, whisk the yolks, sugar and cornflour with 100 ml of the milk. Heat the remaining milk until steaming and pour onto the yolks, whisking.
- 4
Return to the pan and cook over a medium heat, stirring all the time, for 4 to 5 minutes until very thick. Stir in the vanilla and cool for 10 minutes, covering the top with cling film.
5 min - 5
Line the tin with baking paper. Lay in one pastry sheet, spread the custard over it and top with the second sheet, pressing very gently.
- 6
Whip the cream and fold in the icing sugar. Spread over the top. Chill for 4 hours, then cut with a serrated knife using a sawing motion.
240 min
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.
