Hungarian Kremes Recipe
This is the most popular Hungarian pastry, simply called “Creamy”. It is a light and fluffy custard cream mixed with the egg whites. Making it is so easy, I can make it too. But, it will look very difficult and sophisticated!
Cook time: 35 minutes
Chilling: 2-3 hours
Ready in: 3-4 hours
You need: Two 9x13 baking pans, parchment paper
- 1 sheet of Pepperidge Farm puff pastry
- 2 cups of milk
- 9 eggs separated, and 2-3 egg whites
- 3 envelope Knox unflavored gelatin
- 3 heaping Tbs. cornstarch
- 2 Tbs. Vanilla extract
- 6 oz sugar
- 4 oz powdered sugar
- Thaw the puff pastry sheet, cut it in two. Roll it a little bigger, than the size of the baking pan; it has to hang down about 3/4 inch all around (puff pastry shrinks!)
- Turn the baking pans upside down, put on parchment paper, and bake the puff pastry on 400F for 10-12 minutes, until golden brown.
- Line on of the pans with parchment paper, (cover the sides too) and put in one of the pastry sheets. Cut the other pastry sheet into 21 squares with a pizza cutter.
- While the pastry sheet is baking, you can start preparing the cream.
- In a large plastic bowl, boil the milk with the gelatin in the microwave oven (takes about 8-10 minutes, my Mom uses a big Halloween candy bowl).
- Mix the cornstarch with 3-4 Tbs. water, and the 6 oz. sugar. When the milk is hot and the gelatin dissolved, put this mixture in the milk. It takes 2-4 minutes on high in the microwave, stir it in every 30 seconds. It will look like a runny cream.
- Beat up lightly the egg yolks with the vanilla and put it in the cream. Put it back in the microwave for 2-4 minutes on high, stir it in every 30 seconds.
- It will be a thick custard cream.
- Beat up the 11 egg whites. When stiff peak forms, beat in the 4 oz. powdered sugar.
- Fold egg whites gently into the hot custard cream, to make it nice puffy (until well incorporated).
- Pour the warm mixture in the 9x13 in. pan - it will be partially set, so work fast!
- Place the puff pastry squares on top.
- Refrigerate for 2-4 hours, then cut it along the squares.
- Note: The heat of the custard cooks the egg whites, so it won’t be raw.