HUNGARIAN CUSTARD SLICE – KRÉMES

Hungarian Custard Slice – KRÉMES 🇭🇺🍰

Ingredients

Pastry

• 2 sheets puff pastry
• Powdered sugar (for dusting)

Custard Filling

• 1 liter (4 cups) milk
• 6 egg yolks
• ¾ cup (150 g) sugar
• ½ cup (60 g) cornstarch
• 1 tsp vanilla extract (or vanilla sugar)
• Pinch of salt

Cream Layer

• 1 cup (240 ml) heavy cream, whipped (optional but traditional in modern versions)

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Instructions

1. Bake the pastry
   • Preheat oven to 200°C / 390°F.
   • Bake puff pastry sheets separately until golden and crisp.
   • Let cool completely.
2. Make the custard
   • Heat milk with half the sugar until hot.
   • Whisk egg yolks with remaining sugar, cornstarch, salt, and vanilla.
   • Slowly add hot milk while whisking.
   • Return to heat and cook, stirring constantly, until very thick.
3. Finish the filling
   • Let custard cool slightly.
   • Fold in whipped cream gently (optional, for lighter texture).
4. Assemble
   • Place one pastry sheet in a baking dish.
   • Spread custard evenly.
   • Top with second pastry sheet.
5. Chill
   • Refrigerate 3–4 hours (or overnight).
6. Serve
   • Dust generously with powdered sugar.
   • Cut carefully with a sharp knife.

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✨ Light, creamy, and a true Hungarian classic — crisp pastry with silky vanilla custard.