Hungarian Cream Slice (Krémes)

 Ingredients

For the pastry:

2 sheets of puff pastry

1 tablespoon flour, for dusting

Powdered sugar, for decoration

For the vanilla custard:

1 liter (4 cups) whole milk

6 large egg yolks

150 g (¾ cup) granulated sugar

80 g (⅔ cup) cornstarch

2 teaspoons vanilla extract

1 tablespoon butter

A pinch of salt

Instructions

Bake the pastry:

Preheat the oven to 200°C (400°F). Place each puff pastry sheet on a baking tray and prick it lightly with a fork. Bake for about 15–20 minutes, until golden and crisp. Let them cool completely.

Make the custard:

Heat about 750 ml (3 cups) of the milk with the sugar and salt until hot but not boiling.

In a bowl, whisk the egg yolks, cornstarch, vanilla, and the remaining 250 ml (1 cup) of milk until smooth.

Slowly pour the hot milk into the egg mixture while whisking constantly. Return everything to the saucepan and cook over medium-low heat, stirring continuously, until the custard becomes very thick.

Remove from the heat and stir in the butter. Allow the custard to cool slightly.

Assemble:

Place one baked pastry sheet in a rectangular dish. Spread the warm custard evenly over it, then place the second pastry sheet on top.

Refrigerate for at least 4–6 hours, preferably overnight, so the custard sets firmly.

Serve:

Dust generously with powdered sugar. Cut into neat rectangular squares or slices.

🇭🇺 Hungarian tip

For an authentic Krémes, the custard should be very smooth and thick, while the pastry should remain light and crisp. For easier slicing, you can cut the top pastry sheet into squares before p

lacing it over the custard.