Ingredients
2 sheets puff pastry, thawed if frozen
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
Powdered sugar, for dusting
Instructions
- Preheat the oven to 400°F (200°C) and line two baking trays with parchment paper.
- Prick puff pastry sheets all over with a fork to prevent excessive puffing.
- Bake for 12–15 minutes until golden brown and crisp. Let cool completely.
- Cut one pastry sheet to fit the bottom of an 8×8-inch dish; set the second sheet aside.
- In a saucepan, whisk together sugar, cornstarch, and salt. Add egg yolks and whisk until smooth.
- Gradually whisk in milk and cream.
- Cook over medium heat, stirring constantly, until thickened and gently bubbling (7–10 minutes).
- Remove from heat, stir in butter and vanilla until smooth.
- Cool custard for 5–10 minutes, stirring occasionally to prevent a skin from forming.
- Place the first pastry sheet in the dish and spread custard evenly on top.
- Lay the second pastry sheet over the custard and press lightly.
- Refrigerate for at least 4 hours or overnight until set.
- Dust with powdered sugar before serving and slice into neat squares, wiping the knife between cuts.
Notes
- Prick pastry thoroughly to avoid excessive puffing.
- Chilling overnight improves texture and makes slicing easier.
- Variations include chocolate, fruit, coffee, coconut, or spiced custard.
- Best served cold; reheating will soften the pastry.
- Store in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking & Chilling
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 14g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 125mg
