INGREDIENTS
°1 (16-ounce) package store-bought puff pastry,
2 sheets, thawed
°1 1/2 cups full fat milk
°1 1/2 cups heavy cream
°1/2 cup of water
° 2/3 cup caster sugar or caster sugar
°1/3 cup all-purpose flour
°1/4 cup (1/2 stick) unsalted butter, cubed°6 – beaten egg yolks
° 2 teaspoons of vanilla extract
° powdered sugar, as needed
Directions :
Preheat oven to 350° and line two baking sheets with parchment paper, then line a 9″ by 13″ baking sheet with parchment paper, leaving a 2-inch overhang on either side.Roll out the puff pastry sheets and place them on baking sheets covered with baking paper, using a fork, and gently prick them all over the pastry, without piercing the bottom.
Optional:
Using a serrated knife to trim edges of puff pastry so it will fit in a 9-by-13-inch baking dish. Lay out a sheet of puff pastryIn a medium saucepan, whisk the milk, cream, butter, vanilla and sugar together over medium heat and cook until small bubbles appear around the edge of the pan, just before it comes to a boil. boiling.Whisk the flour and water together to obtain a slurry, then stir the mixture into the hot milk mixture and remove the pan from the heat.Whisk some of the hot milk mixture into beat egg yolks to soften the yolks, then while the pan is still off the heat, whisk the yolks into the batter until combined.
The pot is returned to the fire and left to boil. Whisking frequently, cook 30 to 60 seconds or until cream thickens.
Pour the thick custard over the puff pastry in a 9″ x 13″ baking dish, then cover with a second sheet of puff pastry. (Trim edges to fit dish) Press gently until dough sticks.Placing baking dish in the refrigerator until cream hardens. 3-4 hours.When ready to serve, sprinkling with powder sugar, slice & serve.
Enjoy!
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