Ingredients
Scale
- 2 sheets puff pastry, thawed
- 4 cups whole milk
- 1 1/2 cups granulated sugar
- 1 1/4 cups all-purpose flour
- 8 eggs, separated
- 3 teaspoons vanilla extract
- 2 tablespoons rum (optional)
- 2 cups heavy whipping cream, chilled
- 2 tablespoons powdered sugar, plus extra for dusting
Instructions
- Preheat the oven to 350°F (175°C). Place each puff pastry sheet on a baking sheet and bake for about 10 minutes, or until golden brown. Set aside to cool.
- In a saucepan, bring 3 cups of milk to a boil over medium heat. This will serve as the base for the custard.
- While the milk heats, whisk the egg yolks and granulated sugar in a large bowl until light and fluffy. Add the flour, vanilla extract, and optional rum, then mix in the remaining 1 cup of milk until smooth.
- Once the milk in the saucepan starts boiling, slowly stir in the egg yolk mixture, cooking gently until the custard thickens. Remove from heat.
- In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form, then fold them carefully into the custard mixture to keep it light.
- Place one cooled puff pastry sheet at the bottom of a 9×13-inch dish, and spread the custard evenly on top. Chill in the refrigerator for 1-2 hours until firm.
- Next, whip the heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Spread the whipped cream evenly over the chilled custard layer.
- Cut the second puff pastry sheet into 15 squares and gently place them on top of the whipped cream. Chill for an additional 2 hours.
- Before serving, dust the Vanilla Custard Cream Squares with more powdered sugar for a finishing touch. Enjoy!