👩🍳 Instructions:
1. Bake the pastry:
- Preheat oven to 400°F (200°C).
- Prick puff pastry sheets with a fork, place on parchment-lined baking trays, and bake until golden and crisp (about 12–15 min).
- Let cool, then cut one sheet into squares for the top layer (to make serving easier).
2. Make the custard:
- In a bowl, whisk egg yolks, sugar, cornstarch, and a bit of the milk until smooth.
- In a saucepan, heat milk + cream + vanilla until warm, then gradually whisk into the egg mixture.
- Return to the heat and cook over medium, stirring constantly, until thickened (5–8 minutes).
- In a clean bowl, beat egg whites with a pinch of salt to stiff peaks. Fold gently into the hot custard to lighten it.
3. Assemble:
- Place one full sheet of baked pastry in a 9×13-inch dish or tray.
- Pour warm custard on top and spread evenly.
- Top with the pre-cut puff pastry squares.
- Chill in the fridge for at least 4 hours (preferably overnight) to firm up.
4. Serve:
- Dust with powdered sugar and cut along the top square lines to serve clean slices.
🍮 Tips:
- Use a serrated knife to slice without crushing the layers.
- You can make it with gelatin if you want a firmer, bakery-style version.
- For a twist, try adding whipped cream or a thin layer of jam under the custard.
Let me know if you’d like a no-bake version or a version with a chocolate top!