👩🍳 Instructions:
1. Bake the Pastry:
- Preheat oven to 200°C (390°F).
- Roll out and bake both puff pastry sheets separately until golden and crispy (about 15–20 minutes).
- Let them cool. Cut one sheet into squares for the top layer (for easy serving).
2. Make the Custard:
- In a bowl, whisk egg yolks with sugar until pale and thick.
- Add flour and a little cold milk to form a smooth paste.
- Heat the remaining milk in a saucepan with vanilla.
- Gradually pour hot milk into the yolk mixture, whisking constantly.
- Return the mixture to the pot and cook over medium heat, stirring continuously, until thick and smooth.
- Remove from heat and let it cool slightly. Fold in whipped cream for a lighter version (optional).
3. Assemble:
- Place one whole puff pastry sheet in a square or rectangular pan.
- Spread custard evenly over it.
- Top with the pre-cut puff pastry squares.
4. Chill:
- Refrigerate for at least 4 hours or overnight until set.
5. Serve:
- Dust with powdered sugar and cut along the top square lines.
🍴 Notes:
- For an extra indulgent twist, use a bit of rum or lemon zest in the custard.
- In Hungary, a variation called Francia Krémes includes whipped cream and sometimes a caramel top.
Would you like a simplified version with fewer eggs or cornstarch instead of flour?
Related Posts:
Pages: 1 2