Classic Krémes (Hungarian Vanilla Custard Slice)

Why You’ll Love This Recipe

• That signature krémes wobble: ultra-vanilla custard that slices cleanly yet trembles delicately.
• Shatteringly crisp, all-butter puff pastry layers for real bakery-style texture.
• Approachable technique with reliable set thanks to a touch of gelatin and clear temperature cues.
• Make-ahead friendly: perfect for celebrations and neat, showstopping squares.

Grocery List

• Produce: 1 vanilla bean (or vanilla bean paste)
• Dairy: Whole milk; Heavy cream; Unsalted butter
• Pantry: All-butter puff pastry; Granulated sugar; Powdered sugar; Cornstarch; All-purpose flour; Fine sea salt; Powdered gelatin

Full Ingredients

Puff Pastry Layers

• 2 sheets all-butter puff pastry (400–500 g total), thawed but still cold
• Powdered sugar, for dusting the top (about 2 tbsp/15 g)

Ultra-Vanilla Custard Filling

• 4 cups (960 ml) whole milk
• 2 cups (480 ml) heavy cream, divided
• 1 vanilla bean, split and scraped (or 2 tsp vanilla bean paste)
• 8 large egg yolks (about 150 g)
• 3/4 cup (150 g) granulated sugar
• 1/3 cup (40 g) cornstarch
• 1/4 cup (30 g) all-purpose flour
• 1/8 tsp fine sea salt
• 3 tbsp (42 g) unsalted butter, room temperature
• 2 tsp (6 g) powdered gelatin + 3 tbsp (45 ml) cold water

Step-by-Step Instructions

Step 1: Bake flat, golden puff pastry

Preheat the oven to 400°F (200°C) with racks in the upper and lower thirds. Line two sheet pans with parchment. Unfold each puff pastry sheet onto a pan, rolling to roughly 10×14 inches (25×35 cm) if needed. Dock all over with a fork to prevent puffing. Lay a second sheet of parchment on each and place another sheet pan directly on top as a weight so the pastry bakes flat. Bake 15–20 minutes, rotating pans halfway, until deeply golden. Cool completely on a rack.

Step 2: Prepare the pan and trim pastry

Line a 9×13-inch (23×33 cm) metal baking pan with a parchment sling (overhang on the long sides). Trim one pastry sheet to fit snugly inside the pan and place it in as the base, smooth side up. With the second cooled pastry, use a serrated knife to pre-cut into 12 equal rectangles (3 rows by 4 columns). This makes slicing clean later; set aside.

Step 3: Bloom gelatin and infuse vanilla

Sprinkle the gelatin over 3 tbsp (45 ml) cold water; let sit 5 minutes to bloom. In a medium saucepan, combine the milk and 1 cup (240 ml) of the heavy cream. Add vanilla bean seeds and pod (or paste). Heat over medium until steaming and small bubbles form at the edges, 180°F/82°C, then remove from heat and let steep 10 minutes. Discard the vanilla pod.

Step 4: Make the custard base and cook to thicken

In a large bowl, whisk together egg yolks, sugar, cornstarch, flour, and salt until smooth and pale. Gradually ladle in about 1 cup of the hot dairy, whisking constantly to temper. Stream in the remaining dairy while whisking. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thick, glossy, and bubbling, 3–5 minutes after it first thickens. The custard should reach 180–182°F (82–83°C) and hold a gentle bubble for 1–2 minutes to fully cook the starch.

Step 5: Finish with butter and gelatin

Remove from heat. Whisk in the butter until silky. Stir in the bloomed gelatin until completely dissolved. For extra-smooth custard, strain through a fine-mesh sieve into a large bowl. Let cool 10–15 minutes, stirring every few minutes to release steam; it should still be warm but no longer hot to the touch.

Step 6: Lighten and fill

Whip the remaining 1 cup (240 ml) heavy cream to soft peaks. Fold one-third into the warm custard to loosen, then gently fold in the rest until no streaks remain. Immediately scrape the custard over the pastry base, smoothing the top level. Refrigerate uncovered for 30 minutes so the surface firms slightly.

Step 7: Top and chill until fully set

Arrange the pre-cut pastry squares on top in a neat grid. Lightly press to adhere. Cover the pan and refrigerate until fully set, at least 5–6 hours (overnight yields the cleanest slices).

Step 8: Dust, slice, and serve

Just before serving, dust the top generously with powdered sugar. Lift the slab out using the parchment. Slice along the pre-cut pastry lines with a sharp serrated or warmed chef’s knife, wiping the blade between cuts. Serve cold for those signature neat, wobbly squares.

Pro Tips

• For super-flat pastry, bake it sandwiched between pans or with a wire rack on top acting as a weight.
• Use a thermometer: custard sets best when cooked to 180–182°F (82–83°C) and held at a bubble for 1–2 minutes.
• Strain the custard for glassy-smooth texture and absolutely no lumps.
• Prevent a soggy top: add the top pastry after a 30-minute chill so the surface has firmed.
• Cut cleanly: chill overnight and slice with a hot, dry knife following the pre-cut top.

Variations

• Classic no-gelatin: Omit gelatin and increase cornstarch to 1/2 cup (60 g). Chill overnight for stable slices.
• Mille-feuille style: Glaze the top pastry with a thin layer of poured fondant and chocolate feathering instead of powdered sugar.
• Gluten-free: Use gluten-free puff pastry and swap the flour for an extra 2 tbsp (16 g) cornstarch.

Storage & Make-Ahead

Refrigerate slices in an airtight container up to 3 days. For maximum top-layer crispness, bake pastry up to 2 days ahead and store airtight at room temperature; prepare the custard the day before serving, assemble, and chill overnight. You can also keep the top pastry separate and place it on 1–2 hours before serving.

Nutrition (per serving)

Approx. 520 calories; 36 g fat; 39 g carbohydrates; 7 g protein; 200 mg sodium; 20 g sugars. Values are estimates and will vary based on brands and exact portion size.