Ingredients
Scale
- 2 sheets puff pastry, thawed
- 2 tablespoons unsalted butter
- 2 teaspoons real vanilla extract
- 4 large egg yolks
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1/2 cup white sugar
- 1/2 cup heavy cream
- 2 cups whole milk
- A dusting of powdered sugar to finish
Instructions
- Set your oven to 400°F (200°C). Lay out two baking trays with parchment paper. Poke the pastry sheets all over with a fork to prevent puffing.
- Bake the pastry for about 12 to 15 minutes until golden and crunchy. Allow to cool.
- Cut one pastry sheet to fit the bottom of an 8×8-inch dish, and set the second piece aside.
- In a saucepan, mix sugar, cornstarch, and salt. Whisk in egg yolks, then add milk and cream gradually while whisking until smooth.
- Heat the mixture over medium heat, stirring constantly until thickened and gently bubbling, about 7 to 10 minutes. Remove from heat, add butter and vanilla, and mix until shiny. Let cool for about 5 to 10 minutes.
- Line the baking dish with the cooled pastry, pour in the custard and spread evenly. Place the second pastry sheet on top and press lightly.
- Refrigerate for at least 4 hours or overnight until firm.
- Dust with powdered sugar before serving. Cut into squares and enjoy chilled.
Notes
Ensure puff pastry is fully thawed for best texture. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg