Instructions

Step 1: Bake the Puff Pastry

Preheat your oven to 400°F (200°C).

Place each sheet of puff pastry on a parchment-lined baking tray.

Prick the pastry all over with a fork to prevent excessive puffing.

Bake for 15–18 minutes, or until golden brown and crisp.

Allow to cool completely.

Trim the pastry if necessary to fit your baking dish.

In a large bowl, whisk together:

Gradually whisk in 1 cup of the milk until smooth.

In a saucepan, heat the remaining milk with the vanilla until just below boiling.

Slowly pour the hot milk into the egg mixture while whisking constantly.

Return everything to the saucepan.

Cook over medium heat, whisking continuously, until the custard becomes thick and glossy.

Remove from the heat and stir in the butter.

Cover the surface directly with plastic wrap to prevent a skin from forming.

Allow to cool for about 20–30 minutes.

Place one sheet of baked puff pastry in the bottom of the baking dish.

Spread the warm custard evenly over the pastry.

If making Francia Krémes, refrigerate the custard until set, then spread the whipped cream evenly over the top.

Place the second sheet of puff pastry on top.

Refrigerate for at least 4 hours, preferably overnight, until fully set.

Dust generously with powdered sugar.

For neat slices, score the top pastry before assembling or use a serrated knife to cut gently.

Serve chilled.

Krémes pairs beautifully with:

It makes an elegant ending to holiday meals or special celebrations.

Store covered for up to 3 days.

Freezing is not recommended, as the custard and pastry can lose their texture.

Prick the puff pastry well before baking to keep it flat.
Whisk the custard constantly to prevent lumps.
Cover the custard with plastic wrap while cooling to avoid a skin.
Chill thoroughly before slicing for clean layers.
For easier serving, cut the top pastry into squares before placing it over the filling.