Italian: crema pasticcera
French: crème pâtissière
Persian: سس کاسترد
Between two layers of salty crackers you find a sweet... custard! Custard creamy filling is the main ingredient of this Polish cake, kremówki. There are several variants of this simple delicious cake, the classical is custard cream between two filo sheets, cut into squares and sprinkled with icing sugar: it was the most beloved dessert of John Paul II :) My version requires no baking so it is practical and useful for those who at the moment have no oven but would like to pinch a bit of something sweet. Don't be afraid, salty crackers that you should use would not disturb nor distruct the taste! Using salty crackers is a must here, don't take sweet butter cookies (petit beurre or Leibniz or similar) cause you will be dissappointed; they melt and the whole cake losts its consistency. If you are afraid of saltiness, just bake 2 filo sheets :)
see also: Polish filled wafer cake (with 3 filling options)
see also: Polish wafer or cookies cake (with 1 more filling option)
about 150 gr salty crackers
250 gr margarine (don't replace with butter cause you will obtain vanilla sauce instead of custard!)
2 packs vanilla sugar
1 cup flour
3/4 cup sugar
4 egg yolks
1 l milk
1. Pour 3 cups of milk into a pan, add margarine and vanilla sugar and heat until boils.
2. Beat yolks with sugar until white and creamy, add flour and the rest of the milk and mix until homogeneous.
3. Pour slowly yolk-flour mixture to the pot with milk and margarine and stir constantly. Reheat and whisk until homogeneous in consistency. Filling is ready.
4. Cover a tray with baking paper or aluminium paper. Put the first layer of crackers. Spread the whole cream on them and cover with the second layer of crackers. Set aside in the fridge overnight, the tastes have to compose together through night. Before serving, cut into squares and sprinke with icing sugar.