Roll out the puff pastry sheets to fit your baking tray.
Bake each sheet for 10–12 minutes until golden and crisp.
Let cool completely.
2. Make the Custard
In a saucepan, bring 3 cups of milk to a gentle boil.
In a bowl, whisk egg yolks + sugar + flour until smooth.
Slowly add the remaining 1 cup of cold milk to temper the eggs.
Pour the egg mixture into the simmering milk while whisking constantly.
Cook on low heat until the custard thickens.
Remove from heat and stir in butter + vanilla.
Let it cool slightly.
3. Assemble the Krémes
Place one puff pastry sheet on a tray.
Spread the custard evenly over it.
Top with the second puff pastry sheet.
Chill in the refrigerator for 2–3 hours to set.
4. Prepare the Icing
Mix powdered sugar with water or lemon juice until smooth.
Drizzle or spread over the top puff pastry layer before serving.
✨ Tips
Use a sharp knife to cut through the layers cleanly.
Chill thoroughly — this helps the custard hold its shape.
Optional: dust with cocoa powder or cinnamon for decoration.
For extra richness, replace part of the milk with cream.
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