Here is JUST the recipe, clean and simple, for classic Hungarian Krémes — the famous vanilla custard slice with puff pastry:
🇭🇺 Hungarian Krémes (Vanilla Custard Slice)
Ingredients
Pastry:
- 2 sheets puff pastry
Custard Filling:
- 4 cups (1 liter) milk
- 6 egg yolks
- 1 cup sugar
- 1 packet (10–12g) vanilla sugar or 2 tsp vanilla
- 1/2 cup flour or 1/3 cup cornstarch
- 4 egg whites
- Pinch of salt
Finishing:
- Powdered sugar
Instructions
1. Bake the pastry
- Preheat oven to 200°C / 400°F.
- Roll out puff pastry sheets to fit your pan.
- Place on baking trays, prick with a fork.
- Bake 10–12 minutes until golden.
- Let cool.
(One sheet stays whole; the other will be the top—cut into squares before placing.)
2. Prepare the custard
- Heat milk with vanilla until warm (not boiling).
- In a bowl, whisk egg yolks + sugar until pale.
- Add flour/cornstarch; mix smooth.
- Slowly pour in warm milk while whisking.
- Return mixture to pot; cook on medium, stirring, until thick.
- Remove from heat.
3. Beat egg whites
- Whip egg whites + pinch of salt until stiff.
- Fold egg whites gently into the hot custard.
(This makes Krémes light and airy.)
4. Assemble
- Place whole baked pastry sheet in the bottom of a rectangular pan.
- Pour warm custard over it and spread evenly.
- Place the cut pastry squares on top (easier for slicing later).
- Chill at least 3–4 hours (overnight is best).
5. Serve
Dust generously with powdered sugar.
Slice along the pastry squares.
If you want:
✔️ Francia Krémes (with whipped cream layer)
✔️ Chocolate Krémes
✔️ No-bake Krémes
Just tell me!
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