Ingredients
Scale
- 2 sheets of puff pastry (thawed)
- ⅔ cup granulated sugar
- ½ cup cornstarch
- ¼ tsp kosher salt
- 3½ cups warm whole milk
- 6 large egg yolks
- 1 vanilla bean (or 2 tsp vanilla bean paste)
- 4 tbsp cold unsalted butter
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 400°F (200°C) and line baking trays with parchment paper.
- Roll out puff pastry to approximately 9×9 inches and prickle with a fork. Place on trays, covering with another parchment sheet and weighing down.
- Bake for 35-45 minutes until golden brown; cool completely.
- Trim edges to fit an 8×8-inch pan.
- In a saucepan, whisk together sugar, cornstarch, and salt; then add egg yolks.
- Warm milk in another saucepan until steaming.
- Gradually incorporate warm milk into the egg mixture, then return to heat until thickened.
- Stir in vanilla seeds and butter until melted.
- Layer the cooled puff pastry in the lined pan, pour custard over it, top with second pastry layer, cover, and chill for at least four hours.
- Cut into squares using a serrated knife and dust with powdered sugar before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 square (100g)
- Calories: 350
- Sugar: 20g
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg