What makes the Ruszwurm krémes famous and different from other "traditional" krémes ?The classic Hungarian krémes pastry, simply known as "krémes," is a cooked vanilla egg custard, mixed with egg whites at the end of cooking. However, the Ruszwurm krémes is prepared differently; instead of using egg whites, it is lightened with whipped cream, and, of course, it is kept in a cold state. The egg custard in Ruszwurm krémes is also denser compared to the classic version.