👨🍳 Instructions
1. Bake the puff pastry:
- Preheat oven to 400°F (200°C).
- Roll out the puff pastry to fit a 9×13-inch baking dish or sheet.
- Prick with a fork and bake for 15–20 minutes or until golden and crispy.
- Let cool. Cut one of the sheets into squares (for the top layer).
2. Make the custard:
- In a saucepan, heat milk and vanilla (if using vanilla bean, split and scrape seeds into milk).
- In a bowl, whisk egg yolks, sugar, flour, and cornstarch until smooth.
- Slowly pour the hot milk into the egg mixture while whisking.
- Return the mixture to the stove and cook on medium heat, stirring constantly until thick and bubbly.
- Remove from heat and stir in butter.
- Let it cool slightly. If using whipped cream, fold in softly whipped heavy cream for a lighter texture.
3. Assemble:
- Place one full sheet of puff pastry on the bottom of a dish.
- Pour and smooth over the custard.
- Top with the cut square pieces of pastry.
- Chill in the fridge for at least 4 hours or overnight.
4. Serve:
- Before serving, dust with powdered sugar.
- Use a serrated knife to cut along the top pastry squares for clean slices.
☕ Perfect With:
A cup of strong coffee or a glass of Tokaji!
Would you like a chocolate-topped variation or a whipped egg white meringue layer like in the French-style Krémes (Francia Krémes)?