Here’s a classic, authentic Hungarian Custard Slice – KRÉMES recipe 🧁 This is the old-school version you’ll find in Hungarian pastry shops: light, creamy, and not overly sweet.
🇭🇺 HUNGARIAN CUSTARD SLICE (KRÉMES)
🧾 Ingredients
For the pastry:
2 sheets puff pastry (store-bought or homemade)
For the custard filling:
1 liter (4 cups) whole milk
6 large egg yolks
200 g sugar (1 cup)
80 g cornstarch (about ⅔ cup)
1 tbsp vanilla extract or 2 packets vanilla sugar
Pinch of salt
For the whipped layer (traditional airy style):
6 egg whites
50 g sugar (¼ cup)
For topping:
Powdered sugar, for dusting
👩🍳 Instructions
1️⃣ Bake the puff pastry
Preheat oven to 180°C / 350°F.
Roll out both puff pastry sheets.
Bake each sheet separately on a lined baking tray until golden and crisp (about 12–15 minutes).
Let cool completely. 👉 Cut one sheet into squares now (this helps later).
2️⃣ Make the custard base
Heat 800 ml milk with vanilla until hot (not boiling).
In a bowl, whisk:
egg yolks
sugar
cornstarch
remaining 200 ml milk
Slowly pour hot milk into the yolk mixture, whisking constantly.
Return everything to the pot and cook on medium heat, stirring until very thick.
Remove from heat.
3️⃣ Prepare the fluffy egg-white layer (authentic Hungarian style)
Beat egg whites with salt until soft peaks.
Gradually add sugar and beat until stiff and glossy.
Gently fold the hot custard into the egg whites while still warm. 👉 This gives Krémes its signature airy texture.
4️⃣ Assemble
Place the uncut puff pastry sheet in a baking dish.
Pour custard filling evenly over it.
Top with the pre-cut pastry squares.
Press very gently.
5️⃣ Chill & serve
Refrigerate at least 4 hours (overnight is best).
Dust generously with powdered sugar before serving.
✨ Tips for Perfect Krémes
Cut the top pastry before placing it on the custard.
Use a serrated knife when slicing.
For a more modern version, you can replace egg whites with whipped cream—but the traditional way is egg whites.
