🥐 Creamy Custard Puff Pastry Bake

🧾 Ingredients

For the Custard Filling:

• 4 cups whole milk

• 1 cup granulated sugar

• ¾ cup cornstarch

• 4 large egg yolks

• 2 tsp vanilla extract

• 2 tbsp butter

• Pinch of salt

For the Pastry:

• 2 sheets puff pastry (thawed)

• Powdered sugar (for dusting)

🔥 Instructions

1️⃣ Make the Custard

1. In a saucepan, whisk sugar, cornstarch, and salt.

2. Gradually whisk in milk until smooth.

3. Cook over medium heat, stirring constantly, until thickened (5–8 minutes).

4. In a small bowl, whisk egg yolks. Slowly add ½ cup of the hot milk mixture to temper them.

5. Pour egg mixture back into the saucepan.

6. Cook another 2–3 minutes until very thick and smooth.

7. Remove from heat. Stir in butter and vanilla.

8. Let cool slightly (cover with plastic wrap touching the surface).

2️⃣ Assemble

1. Preheat oven to 375°F (190°C).

2. Lightly grease a 9×13 baking dish.

3. Place one sheet of puff pastry in the bottom (trim if needed).

4. Pour custard evenly over it.

5. Place second sheet of puff pastry on top.

6. Lightly score the top into squares (don’t cut all the way through).

3️⃣ Bake

• Bake 30–35 minutes until golden brown and puffed.

• Cool at least 1 hour before slicing (important for clean cuts).

• Dust with powdered sugar before serving.

❓ Q & A

❓ Why is my custard runny?

It likely wasn’t cooked long enough. It should be very thick before removing from heat. It thickens more as it cools.

❓ Can I use store-bought pudding instead?

You can, but homemade custard tastes much richer and sets better.

❓ Why did my puff pastry sink?

If the custard was too hot when assembled, it can weigh down the pastry. Let it cool slightly first.

❓ Can I make it ahead?

Yes! Refrigerate up to 3 days. Best served slightly chilled or at room temperature.

❓ Can I freeze it?

Not recommended — custard texture can become watery after thawing.

❓ How do I get super clean slices?

Chill for 2–3 hours before cutting with a sharp serrated knife.