My First French Cream Slice (Crème Slice) – Don’t Lose This Recipe!

Instructions:
Bake the puff pastry sheets separately in a preheated oven at 200°C (390°F) until golden and crispy. Let them cool completely.

For the cream, mix part of the milk with the pudding powder (or cornstarch) and egg yolks. Heat the remaining milk with sugar and vanilla until hot, then slowly whisk in the pudding mixture. Cook while stirring until it thickens. Remove from heat and stir in the butter until smooth and creamy.

Let the cream cool slightly, then spread it over one baked puff pastry sheet. Place the second sheet on top and press gently.

Refrigerate for several hours (or overnight) until the cream sets and the layers soften slightly.

Before serving, dust generously with powdered sugar and cut into squares.