Gluten-Free, Protein-Boosted Hungarian Krémes Recipe
We turned the classic Hungarian krémes recipe (or recept in Hungarian) into the perfect, guilt-free paleo treat! It's made almost entirely out of nuts, eggs, coconut, and very little sugar. It is delicious. Want to learn how to make it already? And possibly learn some Hungarian words along the way? Then let's go!
MAIN INGREDIENTS: Almond flour (manudlaliszt), Eggs (tojas), Vanilla (vanília), Butter (vaj), Coconut Milk (kókusztej), Coconut Sugar (kókusz cukor), Erythritol (eritrit), Honey (méz), Salt (só)
1. Do not overbake the flake pastry or it will crack and crumble. Worst case, you can just crumble the top layer on the custard before letting it set.
2. Use canned coconut milk instead of regular coconut milk.
3. While it is not absolutely necessary, dusting the finished product with powdered sugar (por cukor) is highly recommended.
4. Make time for 40mins-1hr in the kitchen making this.
INGREDIENT LIST (12 servings)
- VANILLA-INFUSED MILK: 2 cups coconut milk, 2 capfuls of vanilla extract, 2 scoops PURECLEAN PROTEIN™ (vanilla)
- FLAKY PASTRY: 1 ½ cup almond flour + 1 tbsp, 3/4 cup ghee, 1 pinch salt, 4 tbsp cold water, 4 tsp vinegar (optional)
- CUSTARD: 8 egg yolks, 1/2 cup erythritol, 1/3 cup flour + 1 tbsp, 3 tbsp coconut sugar, 3 packages (21 g) gelatine, 1/4 cup unsalted butter, 8 egg whites, 3 tbsp raw honey, 1 tsp fresh lemon juice (optional)
- FOR DUSTING: 1/4 cup powdered sugar (optional)
HOW TO MAKE IT
1Place the coconut milk in a medium bowl and add the vanilla extract and protein powder. Mix with a hand blender until smooth and even.
2Place the ghee and almond flour into a large bowl and combine them into fine crumbs. Add salt, water, and vinegar (optional), and knead into a firm dough.
3Place the dough in a refrigerator for 20 minutes.
4Preheat the oven to 400°F.
5Take half of the dough and transfer it into a 9x13-inch baking pan. Spread the dough evenly and so it goes halfway up the sides of a baking pan. Do the same for the other half of the dough in another 9x13-inch pan. NOTE: One pastry will be the bottom and one pastry will be the top, the custard will go in between them.
6Bake for 14 minutes, or until the dough turns golden. You can cut the top half of the dough into 12 equal pieces before letting it cool to make it easier to transfer onto the custard.
7Leave the bottom of your krémes to cool as is.
8Beat the egg yolks with ½ cup erythritol in a medium bowl until light and fluffy.
9Combine almond flour, gelatin and coconut sugar in a separate bowl. Add them to the egg yolk mixture, mix until smooth.
10Slowly pour the vanilla coconut milk into the bowl with the custard mixture.
11 Transfer the custard mixture into a medium-sized saucepan and place over medium heat. Stir constantly until the temperature reaches 176°F (80°C). Remove the custard from heat, add butter, and set aside.
12 Whip the egg whites with an electric mixer until soft peaks form. Add lemon juice and honey and continue mixing until stiff. Gently mix the custard in with the egg whites evenly.
13 Pour the custard over the bottom layer of flake pastry and place in the fridge. When the custard sets, arrange the squares you cut over the top of it. Allow to cool completely.
14 Right before serving, cut into individual pieces. OPTIONAL: dust with powdered sugar.