Layer upon layer of flaky pastry, silky vanilla custard, and a dusting of powdered sugar — this Hungarian custard slice melts in your mouth at the first bite! Simple to make and absolutely irresistible. 🤤
Krémes (pronounced KRAY-mesh) is one of Hungary’s most iconic desserts — a beloved pastry found in every Hungarian bakery (cukrászda). It’s made with layers of flan pastry (a thin, flaky dough), a thick, creamy vanilla custard filling, and a generous dusting of powdered sugar on top. The contrast of textures — crisp pastry, smooth custard — is what makes it so unforgettable. 🇭🇺
In Hungary, krémes is a staple at birthdays, holidays, and Sunday family gatherings. Every bite is rich, creamy, and delicate, and it genuinely melts in your mouth. While it looks impressive, it’s surprisingly simple to make with basic ingredients. The hardest part is waiting for it to chill. I sent it to whoever sent it — Hi 👋🤤
🛒 Ingredients
For the pastry (flan dough):
300 g (2½ cups) all-purpose flour
150 g (⅔ cup) cold butter, cubed 🧈
100 ml (⅓ cup) cold water
1 tbsp white vinegar
1 pinch of salt
For the vanilla custard filling:
1 L (4 cups) whole milk 🥛
6 egg yolks 🥚
200 g (1 cup) granulated sugar
80 g (⅔ cup) cornstarch
2 vanilla beans (or 2 tbsp vanilla extract)
1 pinch of salt
200 ml (¾ cup) heavy cream, whipped
For the topping:
Powdered sugar, for dusting ❄️
👩🍳 Instructions
Make the pastry:
Combine the flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
Add the cold water and vinegar. Mix until a soft dough forms.
Divide the dough into 2 equal balls. Wrap in plastic and chill for 30 minutes.
Roll each ball into a thin rectangle the size of your baking pan.
Bake at 180°C (350°F) for 12–15 minutes until golden. Let cool completely.
Make the custard:
Heat the milk with the vanilla beans (split and scraped) in a saucepan until steaming. Remove from heat.
Whisk the egg yolks, sugar, cornstarch, and salt in a bowl until pale and thick.
Temper the egg mixture by slowly pouring in the hot milk while whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling.
Remove from heat and cover with plastic wrap directly on the surface to prevent a skin from forming. Cool completely.
Fold in the whipped cream once the custard is cool.
Assemble:
Place one pastry layer in the bottom of a baking pan.
Spread the custard evenly over the pastry.
Top with the second pastry layer.
Dust generously with powdered sugar. ❄️
Chill for at least 4 hours (preferably overnight) before slicing.
Cut into squares with a sharp knife and serve. 🤤
❓ Frequently Asked Questions
What is krémes? Krémes is a traditional Hungarian custard slice made with layers of flaky pastry and a thick vanilla custard filling, topped with powdered sugar. It’s one of Hungary’s most beloved bakery desserts.
What does krémes taste like? It’s rich, creamy, and delicately sweet — the flaky pastry contrasts beautifully with the smooth, silky custard, and the powdered sugar adds a light finish.
Can I use puff pastry instead of making flan dough? Yes — store-bought puff pastry works as a shortcut. Bake according to package instructions, then assemble as directed.
Can I use vanilla extract instead of vanilla beans? Yes — use 2 tablespoons of good-quality vanilla extract. Add it to the milk while heating.
Why did my custard turn lumpy? The heat was too high, or the mixture wasn’t whisked constantly. If lumps form, strain the custard through a fine-mesh sieve before cooling.
How do I prevent a skin from forming on the custard? Cover the surface with plastic wrap while it cools. This keeps the moisture in and prevents a skin from forming.
Can I make krémes ahead of time? Yes — it’s best made a day ahead. The flavors meld and the pastry softens slightly, making it even more delicious.
How long does krémes last? Store in the fridge for up to 3 days. It’s best enjoyed within 24–48 hours.
Can I freeze krémes? It’s not recommended — the custard separates and the pastry becomes soggy when thawed.
What’s the best way to slice krémes? Use a sharp knife dipped in hot water and wiped dry between cuts for clean, neat slices.
