Ingredients
- 2 sheets puff pastry (store-bought or homemade)
- 4 cups (1 liter) whole milk
- 1 cup sugar
- ½ cup cornstarch
- 6 large egg yolks
- 2 tsp vanilla extract
- ¼ cup unsalted butter
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 400°F (200°C). Place puff pastry sheets on baking trays lined with parchment paper. Prick all over with a fork and bake for 12–15 minutes until golden and puffed. Let cool completely.
- In a saucepan, heat the milk until just simmering.
- In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Slowly pour in the hot milk while whisking constantly.
- Return mixture to the saucepan and cook over medium heat, stirring until thick and creamy. Remove from heat, stir in butter and vanilla. Let cool slightly.
- Line a square or rectangular dish with one baked pastry sheet. Spread the custard cream evenly on top. Place the second pastry sheet over the cream.
- Refrigerate at least 4 hours (or overnight) to set.
- Before serving, dust generously with powdered sugar and slice into squares.
Would you like me to also give you a no-bake version of this dessert (using graham crackers or tea biscuits as the base instead of puff pastry)?
