Custard Cream Squares

Serving: 15

Active Time: 30 minutes

Inactive Time: 4 hours

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

1. 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.
2. Add three cups of milk to a saucepan and bring to a boil over medium heat.
3. 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.
4. 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.
5. In a large bowl, beat the egg whites with an electric mixer until stiff peaks form, then slowly fold them into the custard mixture.
6. 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.
7. 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.
8. 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.
9. Sprinkle with powdered sugar before serving. Enjoy!