Hungarian Krémes (Custard Slice)

Ingredients

For the pastry:

• 2 sheets puff pastry (store-bought or homemade)

For the custard filling:

• 6 cups (1.4 L) milk
• 6 eggs, separated
• 1 cup (200 g) sugar
• 1 cup (120 g) cornstarch
• 1 tbsp vanilla extract or 2 packets vanilla sugar
• Pinch of salt

For topping:

• Powdered sugar, for dusting

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Instructions

1️⃣ Bake the puff pastry

• Roll out the puff pastry sheets.
• Bake each separately at 200°C (400°F) until golden.
• Let cool completely.

2️⃣ Make the custard

• Heat the milk with half the sugar and vanilla.
• Whisk egg yolks with remaining sugar and cornstarch until smooth.
• Slowly pour hot milk into yolk mixture while whisking.
• Return to heat and cook until thick.

3️⃣ Whip the egg whites

• Beat egg whites with a pinch of salt until stiff peaks form.
• Gently fold them into the hot custard — this makes Krémes airy and light.

4️⃣ Assemble

• Place one puff pastry sheet in a pan.
• Spread custard evenly.
• Cover with second pastry sheet.
• Chill at least 4 hours (overnight best).

5️⃣ Finish

• Dust with powdered sugar.
• Slice carefully and serve cold.