Cremsnit/Custard Cake
Prep time
Cook time
Total time
Cuisine: Romanian
Serves: 15
  • 1 l of milk ( 4 cups)
  • Filling:
  • 1 l milk ( 4 cups)
  • 8 egg yolks
  • 120 gr corn starch (1/2cup)
  • 360 gr sugar (12 tablespoons)
  • 1 vanilla bean
  • 60 gr unsalted butter (4 tablespoons)
  • 250 ml whipping cream (1 cup)
  • 1 package puff pastry (2 sheets) or Boromir puff pastry for Cremsnit (you can find it at European stores)
  1. Heat milk (3 cups) with sugar and the seeds from vanilla bean.
  2. In a separate bowl, whisk together egg yolks, 1 cup of milk and cornstarch.
  3. When milk is hot and almost boiling, add the cornstarch mixture stirring energetically with a whisk.
  4. Over low heat, whisk the milk constantly until thickened. Remove from heat and cover top of the pastry filling directly with a plastic wrap and chill at least 2 hrs before assembling.
  5. When completely chilled, whip cream to stiff peaks and fold into the chilled cream.
  6. Assembly:
  7. Put a layer o pastry on a tray then add half of the cream, put the second layer of pastry then add the rest of the cream. On top of the cream you can spread the last layer of pastry that you previously crushed it in your hands. Dust the top of the cake with icing sugar.
  8. Keep refrigerated until serving!
  9. It is yummy and fluffy! You can add extra whipped cream (aprox. 250 ml /1 cup) on top of the last layer of Chantilly cream.
Recipe by gabriela cuisine at