Ingredients
– 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 more for dusting
Instructions
1-Preheat oven to 350°F. Bake each puff pastry sheet on a baking sheet for 10 minutes until golden brown; set aside to cool.
2-Heat 3 cups milk in a saucepan over medium heat until boiling.
3-In a large bowl, whisk egg yolks and granulated sugar until light and fluffy. Add flour, vanilla extract, rum (if using), and the remaining 1 cup milk.
4-Slowly stir the egg yolk mixture into the boiling milk until thickened; remove from heat.
5-Beat egg whites until stiff peaks form; gently fold into the custard mixture.
6-Place one puff pastry sheet in the bottom of a 9×13-inch baking dish. Spread custard evenly on top; refrigerate for 1 to 2 hours until firm.
7-Beat chilled heavy whipping cream with 2 tablespoons powdered sugar until stiff; spread over the set custard.
8-Cut the second puff pastry sheet into 15 squares; place squares on top of the whipped cream. Refrigerate for 2 more hours.
9-Dust generously with powdered sugar before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥐 Baking puff pastry for 10 minutes ensures crispness vital for texture and ease of serving.
🎉 Rum is optional but helps reduce egginess for a balanced custard flavor.
🔪 Cutting the top pastry into squares before layering makes serving simpler and neater.
- Prep Time: 30 minutes
- Chilling Time: 4 hours
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 140 mg