Ahhh Hungarian Krémes 🤍 one of the most loved Hungarian desserts ever—light, creamy, and dangerously good 🇭🇺✨ Here’s the classic traditional recipe, just like in Hungarian pastry shops.
Hungarian Krémes (Vanilla Custard Slice)
Ingredients
Pastry
2 sheets puff pastry (store-bought or homemade)
Vanilla Custard Cream
1 liter whole milk
8 egg yolks
200 g sugar
80 g cornstarch
2 tsp vanilla extract or 2 packets vanilla sugar
Pinch of salt
4 egg whites
100 g sugar (for egg whites)
Topping
Powdered sugar, for dusting
Instructions
Bake the puff pastry
Roll out puff pastry sheets.
Prick with a fork.
Bake each sheet separately at 200°C (390°F) until golden.
Let cool completely.
Prepare the custard
Heat the milk with vanilla until hot (not boiling).
Whisk egg yolks with sugar until pale.
Add cornstarch and salt.
Slowly pour in hot milk while whisking.
Return to heat and cook until thick.
Egg white foam
Beat egg whites with sugar until stiff peaks.
Gently fold the egg whites into the hot custard (this makes it airy and traditional).
Assemble
Place one puff pastry sheet in a rectangular pan.
Pour the custard evenly over it.
Smooth the top.
Place the second pastry sheet on top.
Chill
Refrigerate for at least 4 hours, preferably overnight.
Serve
Dust generously with powdered sugar.
Cut with a sharp knife.
Important Tips
The custard must be hot when folding in egg whites.
Chill well before slicing or it won’t hold.
In Hungary, the top pastry is often cut before placing it on the cream for perfect slices.
If you want, I can also share: • the extra-creamy bakery version • the no-bake shortcut version • or a Facebook-ready “just recipe” post 😍
