👨🍳 Instructions:
1. Bake the Puff Pastry:
- Preheat oven to 200°C (390°F).
- Roll out puff pastry sheets if needed and prick them all over with a fork.
- Bake each sheet on a baking tray between two sheets of parchment paper and another tray on top (this keeps it flat). Bake for 12–15 minutes, until golden.
- Let cool and set one sheet aside for the top.
2. Prepare the Custard:
- Heat 4 cups of milk with the vanilla until hot but not boiling.
- In a separate bowl, whisk egg yolks, sugar, cornstarch, flour, and the remaining 1 cup of cold milk until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return everything to the pot and cook on medium heat, stirring constantly, until very thick and smooth (8–10 minutes).
- Remove from heat, stir in the butter, and let cool for 10–15 minutes.
3. Assemble:
- Place one pastry sheet in the bottom of a rectangular pan.
- Pour the custard over and smooth evenly.
- Carefully place the second pastry sheet on top.
- Refrigerate for at least 4 hours (overnight is best) until firm.
4. Serve:
- Dust the top with powdered sugar.
- Use a sharp knife to slice into squares. Wipe the blade between cuts for clean pieces.
🍽️ Tips & Notes:
- You can also make a whipped version called Habos Krémes, which includes a layer of sweetened whipped egg whites folded into the custard.
- Krémes is best served chilled.
- For a twist, add a layer of whipped cream before the top pastry.
🧡 Grandma’s Saying:
“Krémes must be soft like a pillow, but strong enough to hold your fork!”
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