Roll out each pastry sheet to fit a 9×13 inch (23×33 cm) baking pan.
Place one sheet on a parchment-lined baking tray, prick with a fork, and bake until golden and crisp (about 12–15 minutes). Repeat with second sheet. Cool completely.
Make the custard base
Heat the milk with the vanilla bean (or vanilla extract) until just steaming.
In a bowl, whisk egg yolks with sugar until pale. Add flour/cornstarch and mix well.
Slowly pour hot milk into yolk mixture while whisking. Return to pot and cook on low heat until thick and smooth.
Fluff it up
Beat egg whites with a pinch of salt until stiff peaks form.
Gently fold beaten egg whites into hot custard mixture—this gives Krémes its signature airy, fluffy texture.
Assemble
Place one baked puff pastry sheet at the bottom of the pan.
Spread warm custard evenly over it.
Place the second pastry sheet on top.
Chill & Serve
Refrigerate at least 4–5 hours (overnight is best) to set.
Before serving, dust generously with powdered sugar.
Cut into neat squares with a sharp knife.
✨ Some Hungarian bakeries also make a “házi krémes” (homemade-style) with whipped cream folded into the custard for extra lightness.
Would you like me to also share that whipped cream variation (házi krémes) version? It’s even fluffier and often considered the queen of Hungarian cakes. 👑
