CLASSIC VANILLA CUSTARD BARS

Have you ever tasted custard? As children, we often reminisce about the delightful desserts we enjoyed, and one that stands out is egg custard. When we delved into similar dishes, we realized that our egg custard closely resembles the familiar vanilla custard that others enjoy. Ultimately, regardless of its name, custard is an irresistibly delicious dessert that never fails to satisfy our cravings.

INGREDIENTS

• 1 package (16 oz.) of store-bought puff pastry, thawed (2 sheets)
• 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

PREPARATION

1. Preheat your oven to 350ºF. Line two baking sheets with parchment paper and a 9×13-inch baking dish with parchment paper, leaving a 2-inch overhang on both sides.
2. Unroll the puff pastry sheets and place them on the lined baking sheets. Use a fork to gently prick all over the dough without piercing the bottom.

Optional: To prevent the puff pastry from inflating, place parchment paper on top of each sheet, then place another baking sheet on top as a weight.

3. Place the baking sheets in the oven and bake for 20-22 minutes or until golden brown. Remove from the oven and let them cool completely.

Optional: Use a serrated knife to trim the edges of the puff pastry sheets to fit into the 9×13-inch baking dish. Place one sheet of puff pastry in the dish.

4. In a medium saucepan, whisk together the milk, cream, butter, vanilla extract, and sugar over medium heat. Cook until small bubbles appear around the edge of the pan, just before it reaches a boil.
5. In a separate bowl, whisk together the flour and water to create a slurry. Add this slurry to the hot milk mixture and remove the saucepan from heat.
6. Gradually whisk a small amount of the hot milk mixture into the beaten egg yolks to temper them. Then, while the saucepan is still off the heat, whisk the tempered yolks into the mixture until well combined.
7. Return the saucepan to the heat and bring it to a boil, whisking continuously. Cook for 30-60 seconds or until the custard thickens.
8. Pour the thickened custard over the puff pastry in the 9×13-inch baking dish. Top it with the second sheet of puff pastry, trimming the edges to fit the dish. Gently press down to ensure the pastry adheres.
9. Refrigerate the baking dish until the custard is set, approximately 3-4 hours.
10. When you’re ready to serve, dust the custard with powdered sugar, slice, and enjoy!