Benkovački Prisnac

Benkovački Prisnac (Croatian Savoury Cheese Pie)

A traditional Dalmatian dish from the Benkovac region of Croatia, Prisnac is a rustic, custardy pie layered with eggs, cream and cheese. It is similar to a thick, savory clafoutis and is typically served as a main course with a green salad.

Prep

15 min

Cook

50 min

Total

65 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) fresh full-fat cow's milk cheese (svježi sir), farmer's cheese or well-drained ricotta; do not use low-fat
• •250 ml (1 cup) heavy cream (vrhnje), full-fat, at least 30% fat
• •60 g (½ cup) all-purpose flour (brašno), or null
• •5 whole large eggs, at room temperature
• •30 g (2 tbsp) butter (maslac), for the pan, or null
• •1 pinch salt, or to taste
• •1 pinch freshly ground black pepper, or to taste
• •10 g (1 tbsp) semolina or breadcrumbs, to dust the pan, or null

Steps

1. 1 Preheat the oven to 180°C (350°F). Butter a 24 cm (9½ inch) round baking dish and dust it lightly with semolina or breadcrumbs, tapping out any excess.
2. 2 In a large bowl, whisk the 5 eggs with a pinch of salt and pepper until just combined and slightly frothy.
3. 3 Add the 500 g of fresh cheese and mash it into the eggs with a fork or whisk until the mixture is mostly smooth with a few small curds remaining (some texture is traditional).
4. 4 Stir in the 250 ml of heavy cream and mix until evenly incorporated.
5. 5 Sift the 60 g of flour over the mixture and fold it in gently until no dry streaks remain; do not overmix.
6. 6 Pour the batter into the prepared baking dish and smooth the top.
7. 7 Bake on the middle rack for 40 to 50 minutes, until the top is deeply golden brown and the center is set but still slightly soft to the touch. The internal temperature should reach 80°C (175°F). A knife inserted near the center should come out clean or with just a moist crumb, not wet batter.
8. 8 Remove from the oven and let the prisnac rest for at least 10 minutes before slicing; it will firm up as it cools.
9. 9 Serve warm or at room temperature, traditionally as a light main with a simple green salad dressed with olive oil and vinegar.