👨🍳 Instructions:
1. Prepare the pastry:
- Preheat oven to 200°C (390°F).
- Roll out the puff pastry sheets and prick all over with a fork to prevent puffing.
- Bake each sheet until golden and crisp (about 12–15 minutes). Let cool completely.
- Carefully cut one of the baked sheets into squares (this will be your top layer).
2. Make the custard:
- In a large saucepan, heat the milk over medium heat until just warm.
- In a separate bowl, whisk egg yolks with sugar until pale and fluffy.
- Add flour and cornstarch to the egg mixture and mix until smooth.
- Slowly pour in warm milk while whisking continuously.
- Return the mixture to the pot and cook on low heat, stirring constantly until it thickens (8–10 min).
- Remove from heat, stir in butter and vanilla. Let cool slightly.
3. Assemble the slice:
- Place the uncut pastry sheet in the bottom of a square baking dish (lined with parchment).
- Pour the warm custard over the base and smooth the top.
- Lay the pre-cut pastry squares on top.
- Chill in the fridge for at least 4 hours (preferably overnight) to set fully.
4. Serve:
- Dust with powdered sugar before serving.
- Cut along the pre-cut pastry squares for perfect portions.
🍽️ Notes:
- Some Hungarian versions include a whipped egg-white foam folded into the custard for extra lightness — this is called Habos Krémes.
- For a stronger flavor, add a splash of rum or a bit of lemon zest to the custard.
Would you like a simplified version (with gelatin) or the whipped egg white version as well? 😋
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