Hungarian Custard Slice – Krémes

Hungarian Custard Slice (Krémes)

Ingredients (serves 8–10):

• 2 sheets puff pastry
• 1 liter (4 cups) milk
• 4 eggs, separated
• 150 g (¾ cup) sugar
• 80 g (⅔ cup) all-purpose flour
• 1 tsp vanilla extract
• Pinch of salt
• Powdered sugar for dusting

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Instructions:

1. Bake pastry:
   • Preheat oven to 200 °C (390 °F).
   • Bake puff pastry sheets until golden and crisp. Let cool.
2. Make custard:
   • Heat milk until hot (not boiling).
   • In a bowl, whisk egg yolks, sugar, flour, and vanilla until smooth.
   • Slowly add hot milk to the mixture while stirring.
   • Return to pot and cook on low heat, stirring constantly until thick.
3. Add egg whites:
   • Beat egg whites with a pinch of salt until stiff peaks form.
   • Gently fold into hot custard.
4. Assemble:
   • Place one pastry sheet in a tray, pour warm custard over it.
   • Top with second pastry sheet.
5. Chill:
   • Refrigerate 3–4 hours until firm.
   • Dust with powdered sugar and slice into squares.