Here’s a clear, reliable recipe for the traditional Hungarian Custard Slice (Krémes / Kremes) — the classic bakery-style dessert with flaky pastry and a cloud-light vanilla custard.
🇭🇺 Hungarian Custard Slice (Krémes)
Flaky, creamy, airy, and authentic.
Ingredients
For the Pastry
- 1 package puff pastry (2 sheets)
For the Custard
- 4 cups (1 liter) whole milk
- 1 cup sugar
- 8 large egg yolks
- 1 whole egg
- ½ cup flour
- ¼ cup cornstarch
- 1 tbsp vanilla extract or 1 whole vanilla bean
- Pinch of salt
For Serving
- Powdered sugar for dusting
Instructions
1. Bake the Puff Pastry
- Preheat oven to 400°F (200°C).
- Roll out both sheets of puff pastry to fit a 9×13-inch pan.
- Place each sheet on a parchment-lined baking sheet.
- Prick all over with a fork (this prevents too much puffing).
- Bake 12–15 minutes, until golden.
- Cool completely.
- For the top layer, cut pastry into squares now so it’s easier to slice cleanly later (optional but recommended).
2. Make the Custard
- In a large bowl, whisk together:
- egg yolks
- whole egg
- sugar
- flour
- cornstarch
- pinch of salt
- Heat milk in a saucepan until steaming but not boiling.
- Slowly pour hot milk into the yolk mixture while whisking constantly.
- Return mixture to the saucepan.
- Cook over medium heat, stirring constantly, until very thick and smooth.
- Remove from heat, stir in vanilla.
- Important: Beat the custard with a hand mixer for 2–3 minutes to lighten it — this is key to that famous Krémes texture.
3. Assemble
- Place one full sheet of baked puff pastry in the bottom of your 9×13 pan.
- Pour the warm custard evenly on top.
- Carefully place the pre-cut pastry squares over the custard.
- Chill at least 4 hours (overnight is best).
4. Serve
- Dust generously with powdered sugar.
- Slice along the pre-cut top squares for perfect portions.
- Serve cold.
Tips for Authentic Results
- Use whole milk for a richer custard.
- Do not skip beating the custard—Hungarian bakeries whip it lightly for that airy layer.
- For an extra-traditional version, fold 2 stiffly beaten egg whites into the cooked custard for even more height.
If you want, I can also give you:
- Krémes with whipped egg-white foam (Francia Krémes)
- Gluten-free version
- Chocolate custard slice
Just tell me!
