Hungarian Custard Slice, known as Krémes, is a classic dessert made with crisp puff pastry and a thick, creamy vanilla custard filling. It is light, elegant, and perfect for serving after dinner, with coffee, or on special occasions.
Why You’ll Love This Recipe
This dessert combines flaky pastry with smooth vanilla custard for a simple but impressive treat. The contrast between the crisp layers and soft cream makes every bite delicious. It also uses basic ingredients, yet the final result looks bakery-style and refined.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Puff Pastry
2 sheets puff pastry, thawed if frozen
Custard Cream
1 liter whole milk
6 large eggs, separated
200 g granulated sugar
80 g cornstarch or all-purpose flour
1 tablespoon vanilla extract
Topping
3 tablespoons powdered sugar, for dusting
Directions
Preheat the oven to 200°C. Place each puff pastry sheet on a parchment-lined baking tray. Prick the pastry all over with a fork to prevent too much puffing. Bake for 12 to 15 minutes, or until golden and crisp. Let cool completely.
In a saucepan, warm the milk over medium heat until hot but not boiling. In a bowl, whisk the egg yolks with half of the sugar until pale. Add the cornstarch or flour and mix until smooth.
Slowly pour the warm milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring until thick and creamy. Remove from heat and stir in the vanilla extract.
In a clean bowl, beat the egg whites with the remaining sugar until stiff peaks form. Gently fold the whipped egg whites into the warm custard until light and smooth.
Place one pastry sheet in a baking dish. Spread the custard evenly over it. Top with the second pastry sheet. Chill for at least 4 hours before slicing. Dust generously with powdered sugar before serving.
For a richer flavor, use half milk and half cream in the custard. You can also add a little lemon zest for a fresh note. For a neater finish, cut the top pastry sheet into squares before placing it over the custard, making the dessert easier to slice after chilling.
Storage/Reheating
Store Hungarian Custard Slice in an airtight container in the refrigerator for up to 3 days. The pastry will soften slightly as it sits, but the dessert will still taste delicious. This recipe is best served cold and does not need reheating. Freezing is not recommended because the custard texture may change.
FAQs
Can I use store-bought puff pastry?
Yes, store-bought puff pastry works very well and saves time.
Can I make Krémes ahead of time?
Yes, it is best made several hours ahead so the custard can set properly.
Can I use cornstarch instead of flour?
Yes, cornstarch gives a smoother and lighter custard.
Why is my custard runny?
It may need more cooking time, or it may not have chilled long enough.
Can I use vanilla bean instead of vanilla extract?
Yes, vanilla bean gives a deeper vanilla flavor.
How do I slice it neatly?
Use a sharp knife and cut slowly through the pastry layers.
Should Krémes be served warm or cold?
It should be served cold after chilling.
Can I reduce the sugar?
Yes, you can reduce it slightly, but the custard may taste less traditional.
Can I add whipped cream?
Yes, a thin layer of whipped cream can be added over the custard.
How long should it chill?
At least 4 hours is best for clean slices.
Conclusion
Hungarian Custard Slice is a beautiful dessert with crisp pastry, creamy vanilla filling, and a delicate powdered sugar topping. It is simple enough to make at home but elegant enough for guests, celebrations, or a special family dessert.
Hungarian Custard Slice, known as Krémes, is a classic layered dessert made with crisp puff pastry and a thick, creamy vanilla custard filling. This elegant chilled pastry is light, smooth, and beautifully finished with powdered sugar.
Ingredients
2 sheets puff pastry, thawed if frozen
1 liter whole milk
6 large eggs, separated
200 g granulated sugar
80 g cornstarch or all-purpose flour
1 tablespoon vanilla extract
3 tablespoons powdered sugar, for dusting
Instructions
Preheat the oven to 200°C (400°F).
Place each puff pastry sheet on a parchment-lined baking tray and prick all over with a fork.
Bake the pastry sheets for 12 to 15 minutes until golden and crisp. Allow them to cool completely.
In a saucepan, heat the milk over medium heat until hot but not boiling.
In a mixing bowl, whisk the egg yolks with half of the granulated sugar until pale and creamy.
Add the cornstarch or flour and whisk until smooth.
Slowly pour the warm milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until thick and creamy.
Remove the custard from the heat and stir in the vanilla extract.
In a clean bowl, beat the egg whites with the remaining sugar until stiff peaks form.
Gently fold the whipped egg whites into the warm custard until light and airy.
Place one puff pastry sheet into a baking dish.
Spread the custard evenly over the pastry layer.
Top with the second pastry sheet.
Refrigerate for at least 4 hours until fully chilled and set.
Dust generously with powdered sugar before slicing and serving.
Notes
Store-bought puff pastry works perfectly and saves preparation time.
Cornstarch creates a smoother and lighter custard texture than flour.
Cutting the top pastry sheet into squares before assembling helps with cleaner slicing later.
For extra richness, use half milk and half cream in the custard.
Lemon zest can be added for a brighter flavor.
Serve chilled for the best texture and presentation.
Freezing is not recommended because the custard texture may change.
