Low Sodium Cremeschnitte

Delightfully light and indulgent, this Low Sodium Cremeschnitte is a healthier twist on the classic European dessert, perfect for those watching their sodium intake without sacrificing flavor. Layers of golden, flaky puff pastry sandwich a luscious, velvety custard made from low sodium milk, real vanilla bean seeds, and airy whipped cream. Each bite melts in your mouth, offering a delightful contrast of crispy and creamy textures. This recipe is easy to prepare with simple ingredients and minimal mess, making it an ideal dessert for special occasions or an impressive weeknight treat. Serve it chilled with a dusting of powdered sugar for a delectable, low-sodium dessert experience that everyone will love.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 500 milliliters low sodium milk
• 100 grams granulated sugar
• 1 vanilla bean pod
• 4 egg yolks
• 150 milliliters whipped cream (unsweetened)
• 2 puff pastry sheets
• 2 tablespoons powdered sugar

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Roll out each puff pastry sheet to fit a standard baking sheet. Prick the pastry with a fork to prevent it from puffing up excessively.

Step 3

Bake the puff pastry sheets for 15-20 minutes until golden brown. Remove from the oven and allow to cool completely.

Step 4

Slice the vanilla bean pod along its length and scrape out the seeds.

Step 5

In a medium saucepan, combine the unsalted butter and all-purpose flour over medium heat. Stir continuously to form a smooth paste.

Step 6

Add the cornstarch, granulated sugar, and vanilla seeds to the mixture. Stir well.

Step 7

Gradually pour in the low sodium milk, stirring constantly to avoid lumps. Continue to stir over medium heat until the mixture thickens and begins to simmer.

Step 8

Remove the saucepan from the heat. In a separate bowl, whisk the egg yolks. Temper the egg yolks by slowly adding a few tablespoons of the hot milk mixture while whisking continuously.

Step 9

Pour the tempered egg yolk mixture back into the saucepan and return to low heat, stirring constantly until fully incorporated and smooth. Do not allow it to boil.

Step 10

Remove the vanilla pod and let the custard cool completely. Once cooled, gently fold in the whipped cream until evenly combined.

Step 11

Cut each baked puff pastry sheet in half. Place one half on the serving platter and spread half of the cooled custard evenly on top.

Step 12

Place another half of the puff pastry on top of the custard and spread the remaining custard over it. Finish with the last layer of puff pastry.

Step 13

Chill the assembled Cremeschnitte in the refrigerator for at least 2 hours to set.

Step 14

Before serving, dust the top layer with powdered sugar. Slice and enjoy your low sodium Cremeschnitte!

Nutrition Facts

Serving size	(1011.7g)

Amount per serving	% Daily Value*
Calories	2306.8

Total Fat 138.5g	0%
Saturated Fat 68.7g	0%
Polyunsaturated Fat 0g
Cholesterol 1021.1mg	0%
Sodium 614.6mg	0%
Total Carbohydrate 231.6g	0%
Dietary Fiber 3.1g	0%
Total Sugars 145.2g
Protein 40.3g	0%

Vitamin D 346.8IU	0%
Calcium 851.1mg	0%
Iron 6.0mg	0%
Potassium 1081.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.4%

Protein: 6.9%

Carbs: 39.7%