Creamy Custard Cake
Ingredients:
2 sheets puff pastry, thawed
2 cups whole milk
1 cup heavy cream
½ cup granulated sugar
4 egg yolks
¼ cup cornstarch
1 teaspoon vanilla extract
¼ teaspoon salt
Powdered sugar, for dusting
Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the puff pastry sheets and bake for 15 minutes or until golden and crispy. Let cool.
In a saucepan over medium heat, warm the milk and heavy cream until steaming, but not boiling.
In a bowl, whisk egg yolks, sugar, cornstarch, vanilla, and salt until smooth.
Gradually add the warm milk mixture to the egg mixture, whisking continuously.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
Line a baking dish with one layer of baked puff pastry. Pour the custard over it, then top with the second sheet.
Chill for at least 4 hours until set. Dust with powdered sugar before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 35 minutes
Kcal: 280 kcal | Servings: 9 servings
Tips:
Use a serrated knife to slice the cake neatly after chilling.
Add a pinch of cinnamon to the custard for a warm, spiced flavor.
