Hungarian Krémes (Custard Slice)

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Ingredients:

For the pastry:

• 2 sheets puff pastry

For the custard filling:

• 1 liter milk
• 6 egg yolks
• 150 g sugar
• 100 g cornstarch
• 2 tsp vanilla extract
• 6 egg whites
• 80 g sugar (for meringue)

For topping:

• Powdered sugar

Instructions:

1. Bake the puff pastry sheets at 200°C (390°F) for 12–15 minutes until golden. Let cool.
2. Whisk egg yolks, sugar, cornstarch, and a little milk until smooth.
3. Heat the remaining milk with vanilla.
4. Slowly pour the warm milk into the yolk mixture while whisking.
5. Return to the pot and cook until thick.
6. Beat egg whites with the extra sugar until stiff peaks form.
7. Fold the meringue gently into the hot custard.
8. Place one pastry sheet in a tray.
9. Spread the warm custard evenly over it.
10. Cover with the second pastry sheet.
11. Chill for 3–4 hours.
12. Dust with powdered sugar before serving.