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CUSTARD PUFF PASTRY SLICE

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INGREDIENTS

FOR THE PASTRY:

• 2 SHEETS PUFF PASTRY (THAWED IF FROZEN)

FOR THE CUSTARD FILLING:

• 2 CUPS WHOLE MILK
• 1/2 CUP SUGAR
• 1/4 CUP CORNSTARCH
• 4 LARGE EGG YOLKS
• 1 TBSP VANILLA EXTRACT
• 1 TBSP BUTTER

FOR GARNISH:

• POWDERED SUGAR (FOR DUSTING)

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INSTRUCTIONS

1. PREPARE THE PUFF PASTRY:

• PREHEAT OVEN TO 400°F (200°C).
• PLACE PUFF PASTRY SHEETS ON BAKING TRAY WITH PARCHMENT PAPER.
• PRICK WITH A FORK TO PREVENT TOO MUCH PUFFING.
• COVER WITH ANOTHER TRAY TO FLATTEN.
• BAKE 15–20 MINUTES UNTIL GOLDEN.
• COOL AND TRIM IF NEEDED.

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2. MAKE THE CUSTARD:

• HEAT MILK IN A SAUCEPAN UNTIL JUST SIMMERING.
• WHISK SUGAR, CORNSTARCH, AND EGG YOLKS IN A BOWL.
• SLOWLY ADD HOT MILK TO EGG MIXTURE WHILE WHISKING.
• RETURN MIXTURE TO PAN.
• COOK ON MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICK (5–7 MINUTES).
• REMOVE FROM HEAT. STIR IN VANILLA AND BUTTER.
• COOL, THEN CHILL IN FRIDGE.

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3. ASSEMBLE THE SLICE:

• PLACE ONE PASTRY SHEET IN A DISH.
• SPREAD THE CUSTARD ON TOP.
• ADD THE SECOND PASTRY SHEET ON TOP.
• CHILL FOR 2+ HOURS OR OVERNIGHT.

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4. SERVE:

• DUST WITH POWDERED SUGAR.
• CUT INTO SQUARES WITH A SERRATED KNIFE.

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