Krémes is a Hungarian layered dessert with a crisp, flaky pastry base and top, and a thick, vanilla-scented custard filling dusted with powdered sugar. The contrast between the shatter of the pastry and the silky custard is what makes it memorable, and it’s a favorite for special occasions.
This version uses store-bought puff pastry, a common shortcut for the flaky layers, so you can make it at home without laminating dough. The custard and layering stay close to the classic approach. You’ll learn how to bake the pastry flat, how to cook a custard that’s thick enough to slice cleanly, and how to let everything set so the slices hold together.
Recipe Information
- Yield: 9 squares, using a 9-inch (23 cm) square pan
- Hands-on time: About 1 hour
- Total time: About 5 hours, plus overnight thawing and chilling
- Equipment: 9-inch (23 cm) square baking pan, parchment paper, 2 baking sheets, medium heavy saucepan, whisk, fork, fine-mesh sieve, sharp knife
Ingredients
For the Pastry
- 1 package (about 17 oz / 490 g) frozen puff pastry, containing 2 sheets, thawed in the refrigerator overnight
For the Custard
- 3 cups (720 ml) whole milk, divided
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (60 g) all-purpose flour
- 4 large egg yolks (about 68 g)
- A pinch of fine salt
- 2 tablespoons (30 g) unsalted butter
- 2 teaspoons (10 ml) vanilla extract
For Finishing
- 2 tablespoons (16 g) powdered sugar, for dusting just before serving
Step-by-Step Instructions
Step 1: Prepare the Pastry
Preheat the oven to 400°F (200°C), with racks in the middle and upper third. Unroll the thawed puff pastry sheets and trim each one into a 9-inch (23 cm) square. Line the bottom and sides of the square pan with parchment, leaving some overhang.
Keep the trimmed pastry cold until you’re ready to bake it. Cold dough puffs and flakes better.
Step 2: Bake the Top and Bottom Layers
Place one square in the lined pan and prick it all over with a fork. Cover it with a sheet of parchment and set a second pan on top to keep the layer flat.
Place the second square on a parchment-lined baking sheet, prick it all over, and cover it with parchment and another baking sheet. Bake both layers on separate racks for 10 minutes. Remove the weights and parchment, then bake for 8 to 10 minutes more, until both layers are deep golden and crisp. Let the pastry cool completely before adding the custard.
Step 3: Cook the Custard
In a bowl, whisk 1/2 cup of the milk with the flour, egg yolks, and salt until smooth.
In the saucepan, heat the remaining 2 1/2 cups of milk and the sugar over medium heat, stirring until the sugar dissolves and small bubbles form at the edges. Don’t let it boil.
Whisk about 1 cup of the hot milk into the yolk mixture to warm it gradually. Pour the yolk mixture back into the saucepan. Cook over medium heat, whisking constantly and scraping the corners, for 5 to 7 minutes, until the custard is thick and bubbling. Keep whisking for 1 minute more so the flour cooks fully and the custard doesn’t taste raw. Remove from the heat and whisk in the butter and vanilla.
Watch the Custard Cooking
How thick the custard should look and when it’s ready to come off the heat are easier to judge by sight than from a number.
Step 4: Spread and Cool the Custard
Pour the warm custard over the cooled bottom pastry in the pan. Spread it gently to the edges. Press a sheet of plastic wrap directly onto the surface to keep a skin from forming.
Let the custard cool at room temperature for about 1 hour, until it’s no longer warm to the touch.
Step 5: Add the Top Layer and Chill
Once the custard has cooled, carefully place the cooled top pastry over it. Press very gently so the layers adhere without breaking the pastry. Cover loosely and refrigerate for at least 3 to 4 hours, or overnight, until the custard is firm enough to slice cleanly.
Step 6: Dust and Slice
Just before serving, dust the top with powdered sugar through a fine-mesh sieve. Cut the cream slice into 9 squares with a sharp knife, wiping the blade between cuts so the layers stay neat.
Useful Cooking Tips
- Start with cold pastry. Cold dough puffs higher and flakes more evenly.
- Whisk constantly. Flour and milk can scorch on the bottom of the pan if you stop stirring.
- Dust at the last minute. Powdered sugar absorbs moisture and turns damp if it sits on the top layer for hours.
- Make it ahead. Krémes is best made a day in advance, since the custard needs time to firm up.
Common Mistakes to Avoid
- Soggy bottom layer: Custard that’s too hot or pastry that isn’t fully baked leads to a soft base. Bake until deep golden and let the pastry cool completely.
- Lumpy custard: Flour that isn’t whisked into the milk first can clump. Whisk the yolk mixture smoothly before adding the hot milk.
- Thin custard: Custard that hasn’t boiled long enough won’t set properly. Keep whisking for a full minute after it starts to bubble.
- Broken top layer: Placing the top on warm custard can crack the pastry or make it soggy. Wait until the custard is at room temperature.
- Cutting too soon: Custard that hasn’t chilled will slump. Give it several hours in the refrigerator.
Storage and Reheating
Cover the cream slice and refrigerate it for up to 3 days. Serve it chilled, since the custard is best when it’s cold and firm. Krémes doesn’t freeze well, because the custard can separate and the pastry softens after thawing.
Variations
- Chocolate custard: Stir 2 oz (57 g) of finely chopped bittersweet chocolate into the custard after you remove it from the heat, stirring until smooth.
- Lemon custard: Add 1 teaspoon of finely grated lemon zest to the custard along with the vanilla for a brighter flavor.
- Homemade pastry: If you prefer to make your own flaky pastry, bake it in the same way and use the same custard. Keep the layers in the same proportions.
Frequently Asked Questions
Can I use an 8-inch (20 cm) pan instead?
Yes. The slices will be taller, and the custard will be thicker. Bake the pastry for the same time, and check that the custard layer is still smooth and even before you chill it.
Why did my top pastry puff up?
Puff pastry rises as it bakes. Keep the weights on for the first 10 minutes. If the top still puffs, press it down gently with a spatula while it’s still hot, then let it cool flat.
Can I serve krémes warm?
It’s best served chilled. Warm custard is too soft to hold clean slices.
Do you make krémes at home, or do you have a bakery version you love? Tell us about it.
Editor’s note (not part of the article)
- Video position: I placed the video after the custard step because the custard’s texture and the point at which it’s ready to come off the heat are the most important judgment calls. Readers can see the custard thicken before they spread it over the pastry.
- Blogger improvement: Add a short make-ahead note near the top that says the dessert needs several hours to chill. Readers planning a holiday dessert can then start early instead of discovering the timing partway through.
- Metric to watch: Compare average engaged time on dessert posts with main-dish posts. Longer engagement on desserts may show whether readers are staying to read the make-ahead and chilling guidance