Ingredients:
Crust:
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1 sheet puff pastry (thawed if frozen)
or -
1 ½ cups all-purpose flour
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½ cup powdered sugar
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¾ cup cold unsalted butter, cubed
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1 egg yolk
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1–2 tbsp cold water
Custard Filling:
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2 ½ cups whole milk
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½ cup heavy cream
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¾ cup granulated sugar
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⅓ cup cornstarch
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4 large egg yolks
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2 tsp pure vanilla extract
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¼ tsp salt
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2 tbsp unsalted butter
Topping:
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Powdered sugar, for dusting
🔪 Instructions:
1. Prepare the Crust:
If using puff pastry:
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Preheat oven to 375°F (190°C).
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Roll out the pastry sheet slightly to fit a 9×9 or 8×8 pan. Prick it all over with a fork.
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Bake on parchment for 10–15 minutes or until golden and crisp.
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Let cool completely. Repeat with a second sheet for the top layer (or use one crust and leave top open).
If making crust from scratch:
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Combine flour and powdered sugar in a bowl. Cut in butter until crumbly.
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Stir in egg yolk and water just until dough comes together.
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Press into the bottom of a greased 9×9 pan. Prick with a fork.
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Bake at 350°F (175°C) for 20 minutes or until lightly golden. Cool.
2. Make the Custard:
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In a medium saucepan, heat milk and cream over medium heat until warm (not boiling).
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In a separate bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth.
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Slowly pour some of the warm milk into the egg mixture to temper, whisking constantly.
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Pour everything back into the pot and cook over medium heat, stirring constantly, until thickened (about 6–8 minutes).
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Remove from heat and stir in butter and vanilla until smooth.
3. Assemble:
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If using a bottom crust, pour warm custard evenly over the cooled base.
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Top with second puff pastry sheet (if using), pressing lightly.
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Chill for at least 4 hours, preferably overnight, until fully set.
4. Serve:
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Dust with powdered sugar before slicing into bars with a sharp knife.
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For clean cuts, wipe the knife between slices and use a warm blade.