Ingredients:
For the Pastry:
- 2 sheets puff pastry (store-bought, thawed)
For the Vanilla Custard Filling:
- 3 cups whole milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 4 large egg yolks
- 1 whole egg
- 2 tbsp unsalted butter
- 1½ tsp pure vanilla extract
For Topping:
- Powdered sugar, for dusting
- (Optional) Whipped cream or fruit on the side
🥣
Instructions:
1.
Prepare the Puff Pastry Layers
- Preheat oven to 400°F (200°C).
- Line two baking sheets with parchment paper.
- Roll out each puff pastry sheet slightly and place on prepared sheets.
- Prick all over with a fork to prevent excessive puffing.
- Place another sheet of parchment over the pastry, then a second baking sheet on top (for even baking).
- Bake for 15–20 minutes until golden brown. Remove top tray halfway through if needed.
- Let cool completely. Trim edges if needed to form even squares.
2.
Make the Vanilla Custard Filling
- In a medium bowl, whisk together egg yolks, whole egg, sugar, cornstarch, and flour until smooth.
- In a saucepan, heat the milk over medium heat until just beginning to steam (not boiling).
- Slowly pour the hot milk into the egg mixture, whisking constantly to temper.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened (about 4–6 minutes).
- Remove from heat and stir in butter and vanilla extract.
- Let cool slightly. Place plastic wrap directly on the surface to prevent a skin from forming. Chill for 30–60 minutes (not fully set).
3.
Assemble the Squares
- Place one pastry sheet in the bottom of a square (8×8 or 9×9-inch) baking dish.
- Pour and smooth the slightly cooled custard over the bottom layer.
- Top with the second pastry sheet. Press gently to set.
- Cover and refrigerate for at least 4 hours, preferably overnight, until custard is fully set.
4.
Serve
- Before serving, dust the top generously with powdered sugar.
- Cut carefully into squares using a serrated knife.
- Serve as-is or with a dollop of whipped cream or fresh berries.
📝 Tips:
- For cleaner slices, chill the squares in the freezer for 30 minutes before cutting.
- Add a splash of dark rum or a bit of lemon zest for a flavor twist.
- Don’t skip the chilling — it’s key to the custard setting properly.