Krémes - Hungarian Vanilla Custard Slice

Ingredients

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 4 cups (1 liter) whole milk 4 cups (1 liter) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 4 large egg yolks 4 large egg yolks
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 42g, 24g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Prick the pastry with a fork to prevent it from puffing up too much during baking.
3. 3.
   Bake the pastry for 15-20 minutes, or until golden brown and crispy. Remove from the oven and let it cool completely.
4. 4.
   In a saucepan, heat the milk over medium heat until it starts to simmer. In a separate bowl, whisk together the sugar, flour, and egg yolks until well combined.
5. 5.
   Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens and reaches a custard-like consistency.
6. 6.
   Remove the custard from the heat and stir in the vanilla extract and lemon zest. Let it cool slightly.
7. 7.
   Place the second sheet of puff pastry on a baking sheet and bake it in the same way as the first sheet. Let it cool completely.
8. 8.
   Once the pastry and custard have cooled, spread a generous layer of custard evenly over the first sheet of puff pastry. Place the second sheet of pastry on top and press gently.
9. 9.
   Dust the top layer of pastry with powdered sugar. Refrigerate for at least 2 hours to allow the flavors to meld together.
10. 10.
    Cut the Krémes into squares or rectangles and serve chilled.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed properly before rolling it out. If it becomes too soft, refrigerate it for a few minutes to firm it up.
• Lemon zest — Use a microplane or fine grater to zest the lemon, making sure to only grate the outer yellow part of the peel. Avoid grating the bitter white pith.

Tips & Tricks

• To achieve a crisp and flaky puff pastry, make sure to preheat the oven properly and avoid overcrowding the baking sheet.
• For an extra touch of elegance, you can pipe whipped cream on top of each Krémes square before serving.
• If you prefer a stronger lemon flavor, you can add a few drops of lemon juice to the custard mixture.

Serving advice

Serve the Krémes chilled for the best experience. It pairs wonderfully with a cup of hot coffee or tea.

Presentation advice

Arrange the Krémes squares on a platter, dusted with an additional sprinkle of powdered sugar. Garnish with a sprig of fresh mint for a pop of color.