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Hungarian Custard Slice – Krémes


Ingredients

Scale
  • VANILLA INFUSED MILK
  • 2 cups milk
  • 1 vanilla pod
  • ***
  • FLAKY PASTRY
  • 1½ cup + 1 Tbsp flour
  • 3/4 cup chilled hard margarine
  • 1 pinch of salt
  • 4 Tbsp cold water
  • 4 tsp vinegar
  • ***
  • CUSTARD LAYER
  • 8 egg yolks
  • ½ cup sugar
  • 1/3 cup + 1 Tbsp flour
  • 2 pkg. or 2 Tbsp real vanilla sugar
  • 3 pkg. gelatine [21 g]
  • ¼ cup unsalted butter
  • 8 egg whites
  • ½ cup sugar
  • 1 tsp fresh lemon juice
  • candy thermometer is essential
  • ***
  • TOPPING
  • ¼ cup icing sugar

Instructions

  1. Make the vanilla infused milk first.
  2. • Heat the milk in a saucepan.
  3. • Scrape the seeds from the vanilla bean into the milk with a paring knife, and add the bean pod to the milk.
  4. • Cover, remove from heat, and infuse for one hour.
  5. • Next make the flaky pastry.
  6. • In a large bowl crumble the flour and the chilled margarine to fine crumbs.
  7. • Mix in the salt.
  8. • Place the cold water and the vinegar in a small dish.
  9. • Pour the liquid over the pastry crumbs.
  10. • Stir to combine and gradually form a rough ball.
  11. • Generously flour a board and roll out the pastry into a thin rectangle.
  12. • Roll up the pastry and divide into 4 parts.
  13. • Roll each division into a thin rectangle.
  14. • Stack the four rectangles on top of one another.
  15. • Chill for twenty minutes.
  16. • Divide the chilled pastry into two equal halves.
  17. • Roll out the first pastry very thin.
  18. • Fold it in half and place the folded edge in the middle of the 9X13 baking pan.
  19. • Unfold and arrange the pastry with deep folds as in the photo.
  20. • Let the dough go up the sides halfway, pastry will shrink during baking.
  21. • Place in a preheated 400F oven for 14-18 minutes.
  22. • Keep a watch, pastry burns easily.
  23. • When the pastry is golden brown, remove pan from the oven.
  24. • Immediately cut pastry into twelve squares.
  25. • Divide the long side by 4 and the short side by 3.
  26. • Wait a few minutes and very carefully remove the squares and set them aside in the same order as they were in the pan. These will go on the top later.
  27. • Roll out the remaining dough and arrange it in the baking pan as before.
  28. • Bake the second pastry sheet and set it aside. This will be the bottom of the krémes.
  29. • Next make the custard layer.
  30. • In a medium sized bowl beat the egg yolks and 1/2 cup sugar for 8 minutes
  31. • In a separate bowl whisk together the flour, gelatine and the vanilla sugar.
  32. • Gradually add the flour mixture to the beaten egg yolks and beat until smooth.
  33. • Remove the vanilla pods from the vanilla infused milk.
  34. • Gradually add the vanilla infused milk to the bowl with the eggs and the flour.
  35. • Transfer custard to a medium sized pot.
  36. • Attach the candy thermometer to the side of the pot so you can keep an eye on the temperature.
  37. • Over medium heat and continually stirring heat the custard.
  38. • Do not let custard heat beyond 80C [176F] for this recipe.
  39. • When the custard reached 80C remove from heat.
  40. • Stir in the butter and set aside.
  41. • While the custard is cooling whip the egg whites.
  42. • With clean beaters beat the egg whites until soft peaks form.
  43. • Add the lemon juice and beat until almost stiff.
  44. • Add 1/2 cup sugar and beat until very stiff and shiny.
  45. • Very slowly and gradually, gently fold the custard into the stiff egg whites.
  46. • Pour on top of the bottom pastry layer and place in the fridge.
  47. • Make sure the pan is level on the shelf.
  48. • When the gelatine is beginning to set, place the pastry squares on the top.
  49. • Let the krémes chill thoroughly.
  50. • Before serving generously sift icing sugar on the top.
  51. • Cut the slices between the pastry squares.
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