Serves: 9-12 Active Time: 40 minutes Inactive Time: 3+ hours
INGREDIENTS:
- 1 (16 oz.) package of store-bought puff pastry (2 sheets), thawed
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/2 cup water
- 2/3 cup caster sugar or superfine sugar
- 1/3 cup all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter, cubed
- 6 egg yolks, beaten
- 2 teaspoons vanilla extract
- Powdered sugar (for garnish)
PREPARATION:
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- Preheat the oven to 350°F. Line two baking sheets with parchment paper and a 9×13-inch baking dish with parchment paper, leaving a 2-inch overhang on both sides.
- Unroll the puff pastry sheets and place them on the lined baking sheets. Gently prick the pastry sheets all over with a fork, avoiding the bottom.
- Optional: Place parchment paper on top of each puff pastry sheet, followed by another baking sheet to prevent puffing. Bake in the preheated oven for 20-22 minutes until golden brown. Let them cool completely.
- Optional: Trim the edges of the puff pastry sheets to fit the 9×13-inch baking dish. Place one sheet in the dish.
- In a medium saucepan over medium heat, whisk together the milk, cream, butter, vanilla, and sugar. Heat until small bubbles appear around the edges but just before it boils.
- Create a slurry by whisking together the flour and water, then add it to the hot milk mixture. Remove the saucepan from heat.
- Temper the beaten egg yolks by whisking a small amount of the hot milk mixture into them. While the saucepan is off the heat, whisk the tempered yolks into the mixture until well combined.
- Return the saucepan to the heat and bring it to a boil while whisking continuously. Cook for 30-60 seconds or until the custard thickens.
- Pour the thickened custard over the puff pastry in the 9×13-inch baking dish. Top with the second sheet of puff pastry, trimming the edges if needed. Gently press down to adhere.
- Refrigerate the baking dish for approximately 3-4 hours until the custard sets.
- When ready to serve, dust the top with powdered sugar, slice, and enjoy!