Instructions:
- Bake the puff pastry:
Preheat oven to 400°F (200°C). Place each puff pastry sheet on a parchment-lined tray, prick with a fork, and weigh it down with another tray or baking beans (to keep it flat). Bake for 12–15 minutes or until golden. Cool completely. - Make the custard:
- In a saucepan, heat milk + cream until hot but not boiling.
- In a bowl, whisk egg yolks with sugar, then whisk in cornstarch and salt until smooth.
- Slowly pour the hot milk/cream into the yolk mixture while whisking constantly (tempering!).
- Return everything to the saucepan and cook over medium heat, stirring constantly until thick and bubbly.
- Remove from heat, stir in vanilla (and butter if using), then let it cool slightly.
- Assemble:
- Place one puff pastry sheet in a square baking dish.
- Pour the warm custard over it and spread evenly.
- Top with the second puff pastry sheet.
- Chill for at least 4 hours, preferably overnight to fully set.
- Serve:
- Use a serrated knife to cut into squares.
- Dust with powdered sugar right before serving ✨
🔁 Variations:
- With whipped cream layer: Add a layer of sweetened whipped cream on top of the custard before adding the second pastry.
- Chocolate krémes: Add a bit of melted dark chocolate to the custard layer for a twist.
- Layered with fruit: Fresh strawberries or raspberries pair beautifully with the vanilla cream.
Want a video recipe or voiceover version with your cozy touch for Facebook or your blog? We could even do a little nostalgic “my grandma used to make this on Sundays” storytelling vibe 💬❤️ Let me know!