A café-case fixture across Serbia, krempita layers crisp puff pastry with an egg custard and whipped cream. A long chill in the fridge is what keeps the layers from collapsing when sliced.
Divide the puff pastry into two equal sheets and lay them on baking paper, then bake in an oven preheated to 200°C for 25 minutes until golden and crisp.
Whisk the eggs, sugar, flour and vanilla together, gradually add the milk and cook on the stove, stirring constantly, for 15 minutes until thickened.
Place one pastry sheet in a tray, pour the warm custard over it, spread the whipped cream once it has cooled, and top with the second pastry sheet.
Cover and chill the krempita in the fridge for at least 2 hours.
Dust with icing sugar and cut into slices with a sharp knife.
Chill the krempita for at least 2 hours before slicing, or the layers will collapse. Allergens: contains wheat (gluten), milk and dairy, and egg.
Using plain whipped clotted cream instead of whipped cream gives a denser texture, though the result is richer.
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