°1 package (16 oz) store-bought puff pastry, 2 sheets, thawed
°1 1/2 cup whole milk
°1 1/2 cup heavy cream
°1/2 cup of water
°2/3 cup caster sugar or superfine sugar
°1/3 cup all-purpose flour
°1/4 cup (1/2 stick) unsalted butter, cubed
°6 beaten egg yolks
°2 teaspoons vanilla extract
°powdered sugar, as needed
Preheat oven to 350° and line two baking sheets with parchment paper, then line a 9×13-inch baking dish with parchment paper, leaving a 2-inch overhang on both sides.
Unroll the sheets of puff pastry and place them on baking sheets covered with baking paper, using a fork, gently prick all over the pastry, without piercing the bottom.
Optional: Line each sheet of puff pastry with parchment paper, then cover with another baking sheet, acting as a weight, so the puff pastry doesn’t puff up.
Place the baking sheets in the oven and bake for 20-22 minutes or until golden brown. Removing from the oven also let cool completely.
Optional: Use a serrated knife to trim the edges of the puff pastry so it will fit in a 9×13-inch baking dish. Placing sheet of puff pastry
In a medium saucepan, whisk together the milk, cream, butter, vanilla and sugar over medium heat and cook until small bubbles appear around the edge of the pan, before it comes to a boil. boiling.
Whisk together the flour and water to create a slurry, then stir into the hot milk mixture and remove the pan from the heat.
Whisk some of the hot milk mixture into the beaten egg yolks to temper the yolks, then, while the pan is still off the heat, whisk the yolks into the mixture until combined.
Return the saucepan to the heat and bring to a boil. Whisking continuously, cook for 30 to 60 seconds or until cream thickens.
Pour the thickened custard over the puff pastry in a 9×13-inch baking dish, then cover with a second sheet of puff pastry. (Trim the edges to fit the dish.) Press gently so that the dough adheres.
Refrigerate the baking dish until the cream is set. 3-4 hours.
When ready to serve, sprinkle with powdered sugar, slice and serve.