Cremșnit with whipped cream

Ingredients

• 400 g puff pastry
• 15 g flour
• 5 eggs
• 200 g sugar
• 100 g starch
• 900 ml milk
• 1 vanilla bean
• 50 g butter
• 500 ml sweetened whipping cream
• 1 packet whipped cream stabilizer (10 g)
• 15 g powdered sugar

Preparation

1. Preheat the oven to 200°C. Divide the pastry in two and roll out each piece on a floured work surface until it is large enough to cover a 23 x 33 cm pan. Score the top sheet into portions and bake the sheets one at a time for 20 minutes each, until golden. 2. Crack the eggs one at a time into a separate plate, then put them in a bowl. Sift the starch and beat it with the eggs, sugar and 300 ml of milk. 3. Split the vanilla bean and scrape the seeds into 600 ml of milk. Heat the milk for 5 minutes, until it starts to boil. 4. Take the pot off the heat and pour the egg mixture into the hot milk, whisking continuously. Put the pot back over low heat and cook the custard for 10 minutes, stirring often, until it thickens. 5. Take the custard off the heat, add the butter and stir well. 6. Place one sheet in the same pan you baked the sheets in and pour the hot custard over it. Leave it to cool for 60 minutes, until the custard is completely cold. 7. Beat the whipped cream with the stabilizer for 3 minutes, until it holds its shape. 8. Spread the whipped cream over the cold custard and place the scored sheet on top. Refrigerate the pan for at least 8 hours. 9. Dust with powdered sugar before serving.