Krémes 🇭🇺

Ingredients

For the Pastry Layers:

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

For the Custard Filling:

• 4 cups (1 liter) whole milk
• 1 cup (200 g) sugar
• 6 egg yolks
• ½ cup (60 g) cornstarch
• 2 tsp vanilla extract
• 3 tbsp butter

Optional Cream Layer:

• 1 cup (240 ml) heavy whipping cream
• 1 tbsp powdered sugar

For Topping:

• Powdered sugar

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Instructions

1. Bake pastry:
   Preheat oven to 375°F (190°C).
   Bake puff pastry sheets separately until golden and crisp (about 12–15 minutes).
   Let cool. Trim to fit your pan if needed.
2. Make custard:
   In a bowl, whisk egg yolks, sugar, cornstarch, and 1 cup of milk.
   Heat remaining milk in a saucepan until hot (not boiling).
   Slowly pour hot milk into egg mixture while whisking.
   Return to saucepan and cook over medium heat, stirring constantly, until thick.
   Remove from heat and stir in vanilla and butter.
3. Assemble:
   Place one pastry sheet in a baking dish.
   Pour hot custard evenly over it.
   (Optional) Spread whipped cream over slightly cooled custard.
   Top with second pastry sheet.
4. Chill:
   Refrigerate at least 3–4 hours (preferably overnight) to set.
5. Finish:
   Dust generously with powdered sugar before slicing.

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💡 Tip: For clean slices, cut the top pastry sheet into squares before placing it over the custard.

If you’d like, I can also share the extra-tall bakery-style Hungarian Krémes version.