Ingredients
For the Pastry:
- 2 sheets puff pastry
- Powdered sugar for dusting
For the Custard Filling:
- 1 liter (4 cups) whole milk
- 6 egg yolks
- 150 g (¾ cup) sugar
- 80 g (⅔ cup) cornstarch
- 1 tablespoon flour
- 1 teaspoon vanilla extract
- 50 g (3½ tablespoons) butter
Optional Top Layer (Traditional Version):
- 4 egg whites
- 3 tablespoons sugar
Instructions
- Preheat oven to 200°C (400°F).
- Place puff pastry sheets on baking trays, prick with a fork, and bake 15–20 minutes until golden and crisp. Let cool.
Prepare the Custard:
3. Heat milk until hot but not boiling.
4. In a bowl, whisk egg yolks, sugar, cornstarch, and flour until smooth.
5. Gradually add hot milk while whisking.
6. Return mixture to saucepan and cook over medium heat, stirring constantly, until very thick.
7. Remove from heat and stir in vanilla and butter.
Optional Meringue Layer:
8. Beat egg whites with sugar until stiff peaks form and gently fold into the hot custard.
Assemble:
9. Place one pastry sheet in a lined pan.
10. Spread hot custard evenly over it.
11. Place second pastry sheet on top.
- Refrigerate for several hours until fully set.
- Dust generously with powdered sugar and cut into squares using a serrated knife.
Serve chilled.
