Serves 9-12
40 minutes active
3+ hours inactive
INGREDIENTS
1 (16 oz.) can store-bought puff pastry, 2 sheets, chilled
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 cup water
2/3 cup granulated 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.
INGREDIENTS:
Preheat the oven to 350°F, then line two baking sheets with parchment paper. Then line a 9×13 baking pan with parchment paper, leaving 2 inches of space on the sides.
Roll out the puff pastry and place it on a baking tray covered with baking paper. Using a fork, carefully cut the entire dough without making holes at the bottom.
Optional: Cover each sheet of puff pastry with baking paper and place another baking sheet on top, which acts as a weight to prevent the puff pastry from swelling.
Place the baking dish in the oven and bake for 20-22 minutes or until golden brown. Take it out from oven.
Optional: Use a rolling pin to trim edges of puff pastry to fit 9×13 pan. Place the puff pastry ( ) in a medium-sized saucepan and stir in the milk, cream, butter, vanilla and sugar. Cook over medium heat until small bubbles form around the pan before serving.
Mix the flour and water to a paste, add it to the hot milk mixture and remove the pan from the stove.
Place the pan on the fire and leave it until it boils. Cook, whisking constantly, for 30-60 seconds or until thickened. 98.
Keep the food to be prepared in the refrigerator until the medicine hardens. 3-4 hours.
When ready to serve, sprinkle with powdered sugar.
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