How to make it
10 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 200°C (392°F). Roll out the puff pastry sheets and prick them all over with a fork to prevent excessive rising. Bake for 12-15 minutes until golden brown and crisp. Set aside to cool.
15 minWhisk the egg yolks
In a bowl, whisk the egg yolks with 100g (1/2 cup) of sugar, the cornstarch, and 200ml (3/4 cup) of the milk until smooth.
Pour the remaining 800ml of milk and vanilla extract
Pour the remaining 800ml of milk and vanilla extract into a large pot. Bring to a simmer over medium heat.
Once the milk is simmering, slowly whisk
Once the milk is simmering, slowly whisk in the egg yolk mixture. Continue to cook, whisking constantly, for 3-5 minutes until the custard becomes very thick. Remove from heat.
5 minBeat the egg whites
In a separate clean bowl, beat the egg whites with the remaining 100g (1/2 cup) of sugar until stiff peaks form.
Gently fold the stiff egg whites
Gently fold the stiff egg whites into the hot custard using a spatula until well combined and light.
Place one baked pastry sheet
Place one baked pastry sheet in the bottom of a deep baking dish. Pour the hot custard over it and smooth the top. Let it cool completely.
Optional: Once the custard is cold, whip the heavy cream
Optional: Once the custard is cold, whip the heavy cream and spread it over the custard layer.
Cut the second pastry sheet
Cut the second pastry sheet into 12 equal squares. Arrange them on top of the custard (or cream). Chill in the refrigerator for at least 4 hours.
4 hrJust before serving, dust generously
Just before serving, dust generously with powdered sugar.
A little kitchen wisdom
For the cleanest slices, cut the top layer of baked puff pastry into squares before placing it on top of the custard. This prevents the filling from squishing out when you serve it. Chilling overnight is ideal for the best texture.
