Directions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Also, line a 9×13-inch baking dish with parchment paper, leaving a 2-inch overhang on the sides.
- Roll out the puff pastry sheets onto the prepared baking sheets. Using a fork, gently prick the pastry all over without piercing the bottom. Optional: Place a second parchment sheet and another baking sheet on top to prevent excessive puffing.
- Bake the puff pastry sheets for 20–22 minutes, or until golden and crisp. Remove from the oven and let them cool completely.
- In a medium saucepan, combine milk, cream, butter, sugar, and vanilla. Heat over medium heat until small bubbles form around the edge, just before boiling.
- In a small bowl, whisk together flour and water to form a smooth slurry. Stir this into the hot milk mixture and remove the pan from heat.
- Temper the egg yolks by whisking a small amount of the hot milk mixture into them, then gradually stir the yolks back into the saucepan. Return to the stove and cook for 30–60 seconds, whisking constantly until the custard thickens. Remove from heat.
- Pour the thickened custard over one sheet of puff pastry in the prepared 9×13-inch dish. Cover with the second puff pastry sheet, trimming edges as necessary, and press gently to seal.
- Refrigerate for 3–4 hours until the custard is firm and chilled.
- When ready to serve, dust the top with powdered sugar. Slice into portions and enjoy!
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Chill Time: 3–4 hours
Total Time: 4–5 hours
Servings: 9–12
Difficulty: Medium
Variations & Substitutions
- Swap some of the cream for coconut milk for a subtle coconut flavor.
- Add a teaspoon of lemon or orange zest to the custard for a citrus twist.
- Top with fresh berries or a drizzle of chocolate sauce before serving.
- Use puff pastry squares to make individual custard tarts instead of a large tray.
Serving Suggestions
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