👩🍳 Instructions
1. Prepare the Puff Pastry
- Preheat oven to 200°C / 400°F.
- Roll out puff pastry sheets to fit the bottom of your pan.
- Place on parchment-lined baking sheet, prick with fork to prevent puffing too much, and bake until golden brown (about 15 minutes).
- Let cool completely. Cut one sheet into even squares (these will form the top layer and make slicing easier later).
2. Make the Vanilla Custard
- Heat milk in a saucepan until just about to boil.
- In a bowl, whisk egg yolks, sugar, cornstarch, and flour until smooth.
- Slowly pour hot milk into the egg mixture, whisking constantly (to temper).
- Return mixture to saucepan and cook over medium heat, whisking constantly, until very thick and bubbly.
- Remove from heat, stir in vanilla and butter.
- Beat egg whites with a pinch of salt until stiff peaks form.
- Gently fold beaten egg whites into warm custard — this makes it light and airy.
3. Assemble the Krémes
- Place the uncut puff pastry sheet on the bottom of your pan.
- Pour custard over it, smoothing evenly.
- Carefully arrange pre-cut puff pastry squares on top.
- Refrigerate for at least 3–4 hours (or overnight) until custard is set.
4. Serve
Dust generously with powdered sugar before slicing along the pre-cut lines on the top layer. Serve chilled.
💡 Tips
- Extra Creamy: You can whip ½ cup heavy cream and fold into the custard with the egg whites for a richer francia krémes version.
- Perfect Cuts: Use a serrated knife and wipe clean between cuts to keep the layers neat.
- Make Ahead: Best eaten the same day, but it can be made up to 24 hours ahead and kept refrigerated.
Would you like me to share the Francia Krémes (French-style Krémes) recipe — a luxurious version with an extra layer of whipped cream and often a thin caramel glaze on top? 🇭🇺🍮