Recipe

Custard Slice

Classic Samobor dessert - phyllo layers with creamy custard filling and whipped cream. Croatian national pastry.

Custard Slice takes about 95 minutes and makes 12 servings. Each serving has 499 kcal.

Preparation
45 minutes
Cooking
50 minutes
Total time
95 minutes
Servings
12
Custard Slice - finished dish

Nutrition per serving

Calories
499 kcal
Protein
8.3 g
Carbohydrates
57.1 g
Fat
26.7 g

Ingredients

  • Phyllo sheets500 g
  • Milk1 l
  • Sugar250 g
  • Vanilla sugar16 g
  • Cornstarch80 g
  • Egg yolks6 pcs
  • Butter150 g
  • Whipping cream300 ml
  • Powdered sugar2 tbsp

Instructions

  1. 1

    Thaw phyllo sheets according to package. Prepare 30x40 cm pan - grease bottom with butter.

  2. 2

    Brush half the phyllo sheets with melted butter. Layer them - each sheet separately, brushing. Use half the sheets for the bottom.

  3. 3

    Bake the base 15 minutes at 180°C until golden brown.

  4. 4

    In a pot, heat 800 ml milk with 150 g sugar and vanilla sugar. Bring to a simmer.

    Tip: Do not stop stirring milk while heating - otherwise a skin forms.

  5. 5

    In a bowl, mix cornstarch, yolks and 200 ml cold milk to smooth paste. Gradually pour in hot milk while whisking.

  6. 6

    Return mixture to pot. Cook over medium heat 5 minutes stirring constantly until custard thickens.

  7. 7

    Remove from heat. Stir in 100 g butter. Transfer custard to bowl and cover with film to prevent skin. Cool 30 minutes.

  8. 8

    Spread cooled custard evenly over baked phyllo base. Butter remaining phyllo sheets and place over custard. Bake 20 minutes.

  9. 9

    Cool completely - best overnight in fridge. Before serving, whip cream and dust with powdered sugar. Cut into squares.

    Tip: Kremšnita should be well chilled - texture is perfect when cold.

Cooking methods

On the stove

Make the custard in a heavy saucepan on medium heat, whisking constantly. Gas allows immediate flame reduction if the custard thickens too quickly. Never let it boil. The phyllo layers bake in an oven at 180°C - cannot be done on stovetop.

On induction

Level 4–5 for heating milk, reduce to level 3 for custard thickening. Critical advantage: induction's rapid response prevents overcooking - drop to level 1 immediately if the custard begins to thicken unevenly. The precision makes custard-making significantly less stressful.

Over an open fire

Not recommended for open fire. The phyllo pastry requires an oven and cannot be baked on open fire. The custard could theoretically be made over very gentle coals in a heavy saucepan, but precise temperature control is very difficult and curdling risk is high.

Recipe questions

How long does this recipe take?
Plan for about 95 minutes from start to finish.
How many servings does this recipe make?
This recipe makes 12 servings.
Can I cook this recipe on induction?
Yes. Level 4–5 for heating milk, reduce to level 3 for custard thickening. Critical advantage: induction's rapid response prevents overcooking - drop to level 1 immediately if the custard begins to thicken unevenly. The precision makes custard-making significantly less stressful.
Can I cook this recipe over an open fire?
Yes. Not recommended for open fire. The phyllo pastry requires an oven and cannot be baked on open fire. The custard could theoretically be made over very gentle coals in a heavy saucepan, but precise temperature control is very difficult and curdling risk is high.
Which dietary preferences does this recipe support?
This recipe is tagged: vegetarian.

In the app

Cooking the way it should feel

One step on screen, a timer that keeps going, and clear progress until the dish is done.

Step-by-step cooking screen in the First Bite app

More recipes to try