Hungarian Custard Cream Squares – Kremes Rétes

Here is a recipe from the home country (Hungary) that is EASY as pie (but better) and even easier to eat.

7 eggs separated (put aside the whites or better yet, beat them to peaks to fold into the custard after it is thickened.
1/4 tsp vanilla extract
200 – 230 grams sugar
140 grams flour
1.4 L milk
Phyllo Pastry sheets for the top and bottom.


Separate the eggs
Beat the whites until they form peaks and set aside
add sugar to yolks and beat with a hand mixer until lightish yellow,
meanwhile slowly heat the milk. Add some spoons of milk to beaten yolk-sugar to liquify and create a mixture that can absorb the flour, beat in the flour, liquify some more, and then add to the warming milk.
Heat the whole mixture until it thickens a lot. About 5 – 8 minutes, make sure you keep stirring and scraping the bottom.
Once it is really thick, carefully fold in the whites. take off the heat and allow to cool.

Meanwhile you have put some parchment paper on to a baking tray and put about 6 to 8 sheets of Phyllo on the tray for baking. You will need a layer for the top and for the bottom of the custard squares.
Paint each sheet with a little melted butter. Bake at 350 for about 15 mins. till golden brown.
Allow to cool.

Once everything is assembled, sprinkle with powdered sugar on the top.