Description
A delightful combination of flaky pastry and rich, creamy vanilla custard, perfect for gatherings or as a special dessert.
Ingredients
Scale
- 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
- A dusting of powdered sugar to finish
Instructions
- Preheat the oven to 400°F. Line two baking trays with parchment paper. Poke the thawed puff pastry sheets all over with a fork. Bake for 12 to 15 minutes until golden brown. Let cool.
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Add egg yolks and gradually pour in milk and heavy cream while whisking. Cook over medium heat until thickened, about 7 to 10 minutes. Stir in butter and vanilla extract until smooth and allow to cool.
- Line the bottom of an 8×8-inch dish with one cooled pastry sheet. Pour in warm custard, spreading it evenly. Place the second pastry sheet on top and refrigerate for at least 4 hours or overnight until set.
- Before serving, dust with powdered sugar, cut into squares, and serve cold.
Notes
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg