2 sheets puff pastry, thawed
Powdered sugar for dusting
Directions
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Puff Pastry:
Roll out each sheet of puff pastry to fit the bottom of a 9×13-inch baking dish.
Place the pastry sheets on a baking sheet lined with parchment paper.
Prick the pastry all over with a fork to prevent it from puffing up too much.
Bake for 10-12 minutes, or until golden brown and crisp. Let them cool completely.
Prepare the Custard:
In a medium saucepan, combine the milk and half of the sugar. Heat over medium heat until the mixture is hot but not boiling.
In a mixing bowl, whisk together the remaining sugar, cornstarch, and egg yolks until smooth.
Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil.
Remove from heat and stir in the vanilla extract.
Assemble the Dessert:
Place one sheet of the baked puff pastry in the bottom of a 9×13-inch baking dish.
Pour the hot custard over the pastry, spreading it evenly.
Place the second sheet of puff pastry on top of the custard, pressing down gently.
Chill and Set:
Cover the dessert with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming.
Refrigerate for at least 4 hours, or until fully set.
Serve:
Dust the top of the pastry with powdered sugar.
Cut into squares and serve chilled.
