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<p>Ingrediente pentru crusta:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 foietaj cumparat (pentru cremsnit)</p>
<p>Umplutura:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>3 budinci de vanilie</p>
<p>2 galbenusuri</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>200 g unt</p>
<p>200 g margarina</p>
<p>200 g zahar</p>
<p>200 ml frisca lichida</p>
<p>1 l lapte</p>
<p>Mod de preparare:</p>
<p>Punem laptele la fiert, adaugam galbenusurile si praful de budinca. Amestecam pana se ingroasa.</p>
<p>Adaugam zaharul si amestecam pana se topeste.</p>
<p>Dam de pe foc si adaugam untul si margarina. Amestecam pana se topesc.</p>
<p>Luam foietajul, depinde cate foi contine si impartim crema astfel incat sa ajunga pentru toate foile.</p>
<p>O foaie o pastram pentru decor.</p>
<p>Umplem foile cu crema, iar deasupra ultimei foi proegatim frisca.</p>
<p>O batem cu mixerul pana devine solita si o punem peste ultima foaie.</p>
<p>Luam foaia ramasa pentru decor si o faramitam. Punem frimiturile peste frisca.</p>
<p>Sfat: Crema trebuie sa fie fierbinte atunci cand o punem, in acest mod foile se vod inmuia mai repede.</p>
<p>O alta reteta de Cremsnit:</p>
<p>Ingrediente:</p>
<p>1 pachet foi cremsnit (cremes)</p>
<p>250 ml frisca lichida</p>
<p>Pentru crema:</p>
<p>500 ml lapte</p>
<p>4 oua</p>
<p>4 linguri faina</p>
<p>10 linguri zahar</p>
<p>1 plic zahar vanilat</p>
<p>Pentru servit:</p>
<p>150 g zahar pudra</p>
<p>Mod de preparare:</p>
<p>Faina cu 100 ml lapte se amesteca si se lasa deoparte. Restul laptelui impreuna cu ouale, zaharul si zaharul vanilat se pun pe foc amestecand continuu.</p>
<p>Cand fierbe, se pune compozit ia de faina cu lapte si se continua fierberea amestecand continuu. Este gata cand se obtine o crema groasa. Se lasa sa se raceasca si apoi se mixeaza pentru a obt ine o crema foarte fina.</p>
<p>In tava de aragaz se aseaza o prima foaie, se toarnacrema care se intinde cu o spatula sau cu un cut it cu lama groasa, apoi se toarna frisca bine batuta, se niveleaza, se acopera cu o alta foaie si se da la rece de pe o zi pe alta.</p>
<p>Se taie cu un cut it foarte bine ascutit si se serveste presarata cu zahar pudra din abunden ta.</p>
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