👩🍳 Instructions:
- Bake pastry layers
- Roll out puff pastry into two equal rectangles (about the size of your baking dish).
- Prick all over with a fork.
- Bake at 200 °C / 400 °F until golden and crisp. Set aside to cool.
- Make custard
- In a bowl, whisk egg yolks with sugar until pale.
- Stir in flour (or cornstarch).
- Heat milk with scraped vanilla bean (or extract).
- Slowly whisk hot milk into yolk mixture, then return to saucepan.
- Cook gently, stirring, until thickened into a smooth custard.
- Remove from heat and let cool slightly.
- Lighten the cream
- Beat egg whites until stiff peaks form.
- Gently fold into the warm custard to create a light, airy filling.
- Assemble
- Place one sheet of puff pastry at the bottom of a rectangular pan.
- Spread custard cream evenly over it.
- Top with second pastry sheet.
- Chill for several hours (best overnight).
- Serve
- Dust generously with powdered sugar.
- Cut into neat squares with a sharp knife.
👉 Variations:
- Francia Krémes 🇭🇺: A French-influenced version with a layer of whipped cream added to the custard.
- Házi Krémes (“Homemade Style”): Slightly denser, often with more egg yolks for richness.
Ashley, would you like me to also give you the Francia Krémes recipe (with the whipped cream layer), or keep this classic custard-only version?