HUNGARIAN KREMES RECIPES

Steps:

• Start by making the vanilla-infused milk. Place the milk in a small saucepan and heat it over low to medium heat. Take the vanilla bean, scrape the seeds into the milk, and toss the bean pod into the milk as well. Cover the saucepan, remove it from heat, and leave for 1 hour.
• The next step is to prepare the flaky pastry. Place chilled margarine and flour into a large bowl and combine them into fine crumbs. Add salt, water, and vinegar, and knead into a firm dough.
• Flour the working surface generously and roll out the dough into a thin rectangle. Divide it into 4 parts, then roll out each part and stack them on top of one another. Place in a refrigerator for 20 minutes.
• Meanwhile, preheat the oven to 400°F.
• Cut the chilled dough in half. Take the first half and roll it out very thinly - this will be the top of your krémes. Now, fold the dough in half and transfer it into a 9x13-inch baking pan. Unfold the dough and arrange it, so it goes halfway up the sides of a baking dish and so that it has deep folds at the bottom. This is done because the dough shrinks during baking.
• Bake for 14 to 18 minutes, until the dough turns golden, but be careful not to burn it. Cut into 12 equal pieces immediately, and set them aside, making sure you arrange them as they were in the baking pan.
• Repeat the procedure with the second half of the dough, which will make the bottom of your krémes.
• Now, make the custard. Beat the egg yolks with ½ cup sugar in a medium bowl until light and fluffy - for approximately 8 minutes.
• Combine flour, gelatin and vanilla sugar in a separate bowl. Add them to the egg yolk mixture gradually and mix until smooth.
• Take the vanilla pods out of the vanilla-infused milk, and slowly pour the milk into the bowl with the custard mixture.
• Transfer the custard mixture into a medium-sized saucepan and place over medium heat. Stir constantly until the temperature reaches 176°F (80°C). Use a cooking thermometer to determine the temperature. Remove the custard from heat, add butter, and set it aside.
• In the meantime, whip the egg whites with an electric mixer until soft peaks form. Add lemon juice and sugar and continue mixing until stiff and shiny. Gently fold the custard into the egg white snow.
• Pour the custard over the bottom layer of flaky pastry and place the baking dish into the fridge. When the custard begins to set, arrange the pastry squares over the top. Allow the krémes to cool completely.
• Right before serving the krémes, cut them into individual pieces and dust generously with powdered sugar.