👩🍳 Instructions:
- Bake the puff pastry:
- Roll out each sheet of puff pastry to the size of your baking dish (approx. 9×13 inch / 23×33 cm).
- Prick with a fork and bake at 200°C (390°F) for 10–12 minutes or until golden and puffed.
- Let them cool completely. Slice one of the sheets into squares (this will be the top layer).
- Prepare the custard filling:
- In a saucepan, heat the milk and vanilla until hot (but not boiling).
- In a large bowl, whisk together egg yolks, sugar, flour, and cornstarch until smooth.
- Gradually pour hot milk into the yolk mixture, whisking constantly.
- Return the mixture to the pan and cook over medium heat, stirring constantly, until it thickens like pudding.
- Remove from heat and let cool slightly.
- Fold in egg whites:
- Beat the egg whites with a pinch of salt until soft peaks form. Add the sugar gradually and beat to stiff peaks.
- Gently fold the egg whites into the warm custard in batches to keep it fluffy.
- Assemble:
- Place the whole pastry sheet on the bottom of your baking dish.
- Pour in the custard filling and level the surface.
- Place the pre-cut squares of puff pastry over the custard.
- Chill and serve:
- Refrigerate for at least 4 hours or overnight to set.
- Before serving, dust with powdered sugar and cut along the lines of the top squares.
🍰 Tip:
Krémes is best served cold and eaten with a fork. It’s delightfully messy and incredibly creamy!
Would you like a simplified or no-bake version too?