Roll out each puff pastry sheet on a lightly floured surface.
Place on a parchment-lined baking sheet and bake 12–15 minutes until golden and crisp.
Let cool completely.
Make the custard:
In a medium saucepan, heat milk over medium heat until warm.
In a separate bowl, whisk sugar, egg yolks, and pudding powder (or cornstarch and vanilla).
Slowly pour warm milk into the egg mixture while whisking.
Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in butter until smooth. Let cool slightly.
Assemble the Krémes:
Place one puff pastry sheet on a serving tray.
Spread the custard evenly over the layer.
Top with the second puff pastry sheet.
Glaze or dust:
Optional: mix powdered sugar, milk, and vanilla to make a thin glaze and drizzle on top.
Or simply dust generously with powdered sugar.
Chill & Serve:
Refrigerate 1–2 hours before slicing to allow the custard to set.
Cut into squares or rectangles and serve chilled.
💡 Tips & Variations
Extra creamy: Fold in ½ cup whipped cream into custard before spreading.
Flavors: Add a splash of rum or almond extract to the custard for a subtle twist.
Make ahead: Krémes tastes even better if left to chill overnight.
If you like, I can also give you a quicker, simplified version using ready-made custard that still tastes just like the traditional Krémes but saves time in the kitchen.
