Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- Roll out thawed puff pastry sheets on a lightly floured surface and cut to fit a 9x9-inch baking pan.
- Place pastry sheets on parchment-lined baking trays and prick with a fork.
- Bake for 10-12 minutes until golden and crisp. Let cool completely.
- In a saucepan, combine milk and heavy cream. Heat until simmering.
- In a separate bowl, whisk together sugar, egg yolks, cornstarch, and flour until smooth.
- Slowly pour half the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.
- Return everything to the saucepan and cook over medium heat, stirring continuously until thickened.
- Remove from heat and stir in vanilla extract and butter until smooth and glossy.
- Place one cooled pastry sheet at the bottom of the pan, pour the custard over it, then top with the second pastry sheet.
- Refrigerate for at least 4 hours or overnight.
- Before serving, dust with powdered sugar and let sit at room temperature for 15 minutes before cutting.
Notes
Quality ingredients make a difference, especially the vanilla extract. Don't substitute lower-fat milk as it won't achieve the same silky texture. The squares can be made ahead and stored in the refrigerator. For best results, let them come to room temperature for 15 minutes before serving. The custard must be completely cooled before assembly to prevent the pastry from becoming soggy.