Ingredients
Equipment
Method
- In a medium saucepan, heat 2 cups of whole milk and 1 cup of heavy cream over medium heat until the mixture is just simmering with tiny bubbles forming around the edges.
- In a separate bowl, whisk together ½ cup granulated sugar, 4 large egg yolks, 3 tablespoons cornstarch, and 1 tablespoon all-purpose flour until smooth.
- Slowly temper the egg mixture by gradually adding about half of the hot milk mixture while whisking constantly to prevent the eggs from scrambling.
- Pour the tempered mixture back into the saucepan and cook over medium heat, stirring continuously for 3-5 minutes until the custard thickens to a pudding-like consistency. Remove from heat and stir in the 2 teaspoons of pure vanilla extract and 2 tablespoons of unsalted butter until smooth.
- Transfer the custard to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Refrigerate until completely cool.
- Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the thawed puff pastry sheets and cut them to fit a 9×9-inch baking pan. Place the cut pastry on parchment-lined baking trays, prick them all over with a fork, and bake for 10-12 minutes until golden and crisp.
- Once the pastry layers are completely cooled, assemble the dessert by placing one layer in your serving dish, spreading the chilled custard evenly over it, and topping with the second pastry layer.
- Finish by dusting the assembled squares with powdered sugar and refrigerate for at least an hour before slicing to ensure clean, picture-perfect pieces.
Notes
This recipe uses simple ingredients to create a dessert that looks gourmet. The custard filling requires careful tempering to prevent the eggs from scrambling, and it’s essential to fully thaw the puff pastry for best results. Chilling the assembled dessert before slicing allows for cleaner cuts, ensuring picture-perfect squares every time. Feel free to experiment with different extracts or add a pinch of salt to enhance the vanilla flavor.