Instructions:
- Prepare the puff pastry:
- Preheat oven to 200°C (390°F).
- Roll out puff pastry sheets to fit a 9×13 inch baking pan.
- Bake each sheet on parchment paper until golden and crisp (about 15 minutes).
- Let them cool completely.
- Make the custard cream:
- In a saucepan, heat the milk with vanilla until just about to boil.
- In a bowl, whisk egg yolks with sugar until pale.
- Add flour (or cornstarch) and whisk until smooth.
- Slowly pour in hot milk, whisking constantly.
- Return mixture to saucepan and cook on medium heat, stirring until thick and creamy.
- (Optional: Beat egg whites until stiff, fold into hot custard for a lighter, airy texture.)
- Let custard cool slightly.
- Assemble the Krémes:
- Place one puff pastry sheet in the pan.
- Spread custard evenly on top.
- Cover with second puff pastry sheet.
- Chill for 3–4 hours or overnight to set.
- Serve:
- Dust with powdered sugar before slicing.
- Cut into squares or rectangles with a sharp knife.
✨ Tip: Some versions add a layer of whipped cream on top of the custard before placing the second pastry sheet, making it extra rich.
Would you like me to also share the “Francia Krémes” (French-style cream slice), which has both custard and whipped cream layers, or just keep it traditional?