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- 1 (16 oz.) package store-bought puff pastry, 2 sheets, thawed
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/2 cup 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 egg yolks, beaten
- 2 teaspoons vanilla extract
- powdered sugar, as needed
- Preheat oven to 350º and line two baking sheets with parchment paper, and line a 9×13-inch baking dish with parchment paper, leaving a 2-inch overhang on both sides.
- Unroll puff pastry sheets and place onto lined baking sheets, using a fork to gently prick all over the dough, without piercing the bottom.
- Optional: top each sheet of puff pastry with parchment paper, then top with another baking sheet, acting as a weight, so puff pastry won’t inflate.
- Place baking sheets in oven and bake for 20-22 minutes, or until golden brown. Remove from oven and let cool completely.
- Optional: use a serrated knife to trim edges off puff pastry so that it fits into 9×13-inch baking dish. Place one sheet of puff pastry
- In a medium saucepan, whisk together milk, cream, butter, vanilla and sugar over medium heat, and cook until little bubbles appear around the edge of the pan, before it comes to a boil.
- Whisk together flour and water to create a slurry, then whisk into hot milk mixture and remove pan from heat.
- Whisk a little of hot milk mixture into beaten egg yolks to temper the yolks, then, while saucepan is still off the heat, whisk yolks into mixture until combined.
- Return saucepan to the heat and bring to a boil. While whisking continuously, cook for 30-60 seconds, or until custard thickens.
- Pour thickened custard over puff pastry in 9×13-inch baking dish, then top with second sheet of puff pastry. (Trim edges to fit dish.) Gently press down so pastry adheres.
- Refrigerate baking dish until custard is set. 3-4 hours.
- When ready to serve, dust with powdered sugar, slice and serve.