Anyone have the recipe for the cream filling used in Kremsnita, the lovely Slovenian pastry dessert?

Question

I don't want to make the Kremsnita itself, but use the cream filling for a coconut cream pie.... I love the texture and pale appearance of the cream filling used in the Kremsnita pastry.... it would be ideal for coconut cream pie. Obviously it has egg (yolk only?) and milk and sugar with some thickener.... but what (flour, corn starch, gelatin?) and how much? Please email me at [e-mail] Many thanks.

Answer 1

Kremsnita Vanilla Pudding Filling:

2 ½ cup milk

5 oz granulated sugar

2 vanilla instant pudding mixes

2 large eggs

vanilla sugar

1 Tbsp rum

9 ½ oz softened unsalted butter

Making the Filling:

Combine 1½ cup milk with 5 oz sugar in a sauce pan. Cook until the mixture starts boiling. Pour the rest of the milk in a bowl, then whisk in pudding mixes and eggs. Pour the pudding mixture in the boiling milk, stirring constantly. When pudding thickens, take it off the heat and chill the pot in cold water. Stir frequently to prevent “skin” from forming. Mix in vanilla and rum. Chill well. Whisk butter until it gets fluffy. Spoon it into the pudding while stirring constantly.