Place one sheet on a baking tray, prick with fork, and bake until golden (about 12–15 min).
Repeat with second sheet. Let cool completely.
Prepare the custard:
Heat milk with half the sugar and vanilla in a saucepan until just simmering.
In a bowl, whisk egg yolks, whole eggs, remaining sugar, cornstarch, and salt until smooth.
Slowly whisk hot milk into egg mixture (temper to avoid scrambling).
Return mixture to pot and cook over medium heat, whisking constantly, until thick and glossy.
Remove from heat and let cool slightly, whisking occasionally to prevent a skin.
Assemble:
Place one baked puff pastry sheet in the bottom of your pan.
Pour custard over evenly.
Place second puff pastry sheet on top and gently press.
Chill:
Refrigerate for at least 4 hours (overnight is even better) to set completely.
Serve:
Dust generously with powdered sugar before slicing into squares.
💡 Tips for Perfect Krémes:
Use high-quality vanilla — it makes all the difference in flavor.
Chill thoroughly so the custard sets nicely and slices clean.
For an extra decadent version, fold whipped cream into the cooled custard before assembling (this is called francia krémes).
Would you like me to share the Francia Krémes (French Cream Version) with a layer of whipped cream and caramelized sugar topping — a bakery favorite in Hungary?
