👨‍🍳 조리법

1. 1

   Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   Unroll the puff pastry and place one sheet onto the prepared baking sheet. Prick the surface all over with a fork. Bake for 15-20 minutes, or until golden brown and puffed. Let cool completely. Repeat with the second sheet of puff pastry.

3. 3

   In a large saucepan, heat 800 ml of milk until simmering. In a separate bowl, whisk together the remaining 200 ml of milk, granulated sugar (150g), egg yolks, and cornstarch until smooth.

4. 4

   Gradually temper the egg mixture by whisking in about half of the hot milk. Pour the tempered mixture back into the saucepan with the remaining hot milk. Cook over medium heat, stirring constantly, until the custard thickens considerably, about 5-8 minutes. Do not boil.

5. 5

   Remove from heat and stir in the vanilla extract. Pour the custard into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool completely.

6. 6

   Once the custard is cool, gently fold in the whipped heavy cream until just combined. Be careful not to overmix.

7. 7

   Place one baked puff pastry sheet on a serving platter. Spread the cream mixture evenly over the pastry. Top with the second baked puff pastry sheet.

8. 8

   Chill the Kremšnita in the refrigerator for at least 2 hours to allow the cream to set.

9. 9

   Just before serving, generously dust the top with powdered sugar.