Ingredients
- 1 sheet puff pastry, thawed
- 2 cups whole milk
- 3 egg yolks
- ¼ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp all-purpose flour
- 1 tsp pure vanilla extract
- 2 tbsp unsalted butter
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Puff Pastry: Roll out the puff pastry slightly on a lightly floured surface. Cut into squares or rectangles. Place on the baking sheet.
- Bake: Bake for 12–15 minutes or until puffed and golden brown. Let cool completely.
- Make Custard: In a medium saucepan, heat the milk over medium heat until steaming but not boiling.
- Whisk Egg Yolks: In a bowl, whisk egg yolks, sugar, cornstarch, and flour until smooth.
- Temper Eggs: Slowly pour some hot milk into the egg mixture while whisking constantly, then pour the mixture back into the saucepan.
- Cook Custard: Cook over medium heat, whisking constantly, until thickened and bubbling. Remove from heat, stir in vanilla and butter. Let custard cool, covering with plastic wrap directly on the surface to prevent a skin from forming.
- Assemble: Slice each puff pastry piece in half horizontally. Spoon or pipe the cooled custard onto the bottom halves and top with the other halves.
- Serve: Dust with powdered sugar and enjoy!
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