🥣 Instructions:
1. Bake the pastry:
- Preheat oven to 200°C (390°F).
- Roll out puff pastry and bake each sheet on a parchment-lined tray until golden and puffed (about 10–15 min). Let cool.
- Cut one of the sheets into even squares (for the top layer).
2. Make the custard:
- Heat the milk in a large saucepan until warm (do not boil).
- In a separate bowl, whisk together the egg yolks, sugar, flour, cornstarch, and salt until creamy.
- Gradually pour in the warm milk while whisking constantly.
- Return the mixture to the stove and cook on medium heat, stirring constantly until very thick and creamy (about 10–15 minutes).
- Add vanilla extract and mix well.
- Optional: beat 4 egg whites until stiff peaks form and fold gently into the hot custard for an airy texture. Let it cool slightly.
3. Assemble the Krémes:
- Place one full puff pastry sheet in a square/rectangular dish.
- Pour the custard evenly over it.
- Top with the pre-cut puff pastry squares.
- Refrigerate for 4–6 hours or until fully set.
4. Serve:
- Dust generously with powdered sugar.
- Cut through the custard using the top pastry squares as a guide.
💡 Tips:
- For a firmer custard, use gelatin or reduce milk slightly.
- For an extra authentic touch, add a layer of whipped cream over the custard before placing the top pastry.
Would you like a no-bake version or perhaps a video tutorial style recipe to post on your site or socials?
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