Instructions
- Prepare the Pastry
- Preheat oven to 400°F (200°C).
- Roll out puff pastry sheets to fit your baking pan (typically 9×13 inch or similar).
- Prick with a fork to prevent puffing too much.
- Bake each sheet 12–15 minutes until golden and crisp. Let cool completely.
- Make the Custard
- In a saucepan, heat milk over medium heat until just simmering.
- In a bowl, whisk sugar, cornstarch, and egg yolks until smooth.
- Slowly pour hot milk into egg mixture, whisking constantly.
- Return mixture to the saucepan and cook over medium heat, stirring continuously, until thickened (~5 minutes).
- Remove from heat, stir in butter and vanilla. Let cool slightly.
- Assemble the Krémes
- Place one baked puff pastry sheet in your pan.
- Spread the custard evenly over the pastry.
- Top with the second puff pastry sheet.
- Chill and Serve
- Refrigerate at least 2–3 hours (or overnight) to set.
- Dust generously with powdered sugar before slicing.
💡 Tips:
- For extra flavor, add a teaspoon of lemon zest to the custard.
- Serve chilled for the best texture and slice carefully with a sharp knife.
- Krémes can also be topped with a thin layer of melted chocolate or glaze for a modern twist.
If you like, I can also share a shortcut version with ready-made custard and puff pastry that’s just as delicious but much quicker—perfect for a last-minute dessert.
Do you want me to share that version too?
