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Hungarian Custard Slice – Krémes

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A classic Hungarian dessert featuring crisp, flaky pastry layers filled with a light and airy vanilla custard. This elegant treat offers a perfect balance of creamy and crisp textures.

  • Author: Sophia
  • Prep Time: 2 hours
  • Cook Time: 40 minutes
  • Total Time: 6 hours 40 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hungarian
  • Diet: Vegetarian

Ingredients

  • 2 cups whole milk
  • 1 vanilla bean, split and scraped
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 3/4 cup chilled margarine or unsalted butter
  • 1 pinch salt
  • 4 tablespoons cold water
  • 4 teaspoons white vinegar
  • 8 large egg yolks
  • 1/2 cup granulated sugar
  • 1/3 cup plus 1 tablespoon all-purpose flour
  • 2 tablespoons vanilla sugar
  • 21 grams gelatin
  • 1/4 cup unsalted butter
  • 8 large egg whites
  • 1/2 cup granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1/4 cup powdered sugar

Instructions

  1. Heat milk with vanilla seeds and pod, then remove from heat and let infuse for 1 hour.
  2. Prepare pastry by mixing flour and butter until crumbly, then add salt, water, and vinegar to form a dough.
  3. Roll, fold, and chill the dough, then divide into two portions.
  4. Roll each portion thin and bake at 200°C (400°F) for 12–15 minutes until golden. Cut one sheet into squares while warm.
  5. Whisk egg yolks with sugar until pale. Mix flour, vanilla sugar, and gelatin, then combine with yolks.
  6. Remove vanilla pod and slowly whisk warm milk into the mixture.
  7. Cook over medium heat until thickened, then stir in butter until smooth.
  8. Whip egg whites with lemon juice and remaining sugar to stiff peaks.
  9. Gently fold custard into egg whites until airy.
  10. Place whole pastry sheet in pan, spread custard evenly, then top with pre-cut pastry squares.
  11. Refrigerate for at least 4 hours until set.
  12. Dust with powdered sugar and slice along the cut lines before serving.

Notes

  • Use store-bought puff pastry for a quicker version.
  • Add whipped cream for a richer variation.
  • Adjust gelatin for a firmer or softer custard texture.
  • Store in the refrigerator for up to 3 days.
  • Cut with a sharp knife for clean slices.
  • Best served chilled; do not freeze or reheat.

Nutrition

Find it online: https://savorymomskitchen.com/hungarian-custard-slice-kremes/