Serving: 15
Active Time: 30 minutes
Inactive Time: 4 hours
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INGREDIENTS
- 2 sheets puff pastry, thawed For the filling:
- 4 cups whole milk
- 1 1/2 cups granulated sugar
- 1 1/4 cups all-purpose flour
- 8 eggs, separated
- 3 teaspoons vanilla extract
- 2 tablespoons rum (optional)
- 2 cups heavy whipping cream, chilled
- 2 tablespoons powdered sugar, plus more for dusting
PREPARATION
- Preheat the oven to 350°F. Place each puff pastry sheet on a baking sheet and bake for 10 minutes, until golden brown. Set aside to cool.
- Add three cups of milk to a saucepan and bring to a boil over medium heat.
- Meanwhile, in a large mixing bowl, whisk together the egg yolks and granulated sugar until light and fluffy. Add in the flour, vanilla, rum (if using), and the remaining 1 cup of milk.
- When the milk has come to a boil, fold the egg yolk mixture into the boiling milk and slowly stir until thickened. Remove from heat.
- In a large bowl, beat the egg whites with an electric mixer until stiff peaks form, then slowly fold them into the custard mixture.
- Place one of the puff pastry sheets on the bottom of a 9×13-inch baking dish. Spread the custard evenly over the top. Place in the refrigerator to chill until cool and stiff, for 1-2 hours.
- When the custard has chilled, beat the whipping cream and 2 tablespoons of powdered sugar with an electric mixer until stiff. Spread it evenly on top of the custard.
- Cut the second pastry sheet into 15 squares and place them over the whipped cream. Return to the refrigerator to chill for 2 more hours.
- Sprinkle with powdered sugar before serving. Enjoy!