Creamy Custard Puff Pastry Delight

For the Puff Pastry:
- 1 sheet of puff pastry (store-bought, or homemade if you’re feeling adventurous)
For the Custard:
- 2 cups whole milk
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- Pinch of salt
To Finish:
- Powdered sugar for dusting (optional)
- Fresh berries or whipped cream (optional)

Preheat your oven to 400°F (200°C).
Prepare the Puff Pastry:
- Roll out the puff pastry sheet on a lightly floured surface.
- Cut into squares or circles (depending on your preference).
- Place the pastry on a baking sheet lined with parchment paper.
- Use a fork to prick a few holes in the center to prevent it from puffing up too much.
- Bake for about 10–12 minutes or until golden and puffed. Set aside to cool.
Make the Custard:
- In a medium saucepan, heat the milk over medium heat until it just begins to steam (don’t boil).
- In a bowl, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously until the custard thickens (about 5-7 minutes).
- Once thickened, remove from heat and stir in the vanilla extract.
- Transfer to a bowl and let it cool for a bit.
Assemble:
- Once the puff pastry has cooled, carefully slice it in half horizontally (if you want layers).
- Spoon or pipe a generous amount of custard onto the bottom half of each pastry.
- Top with the other half of the puff pastry.
- Optionally, dust with powdered sugar and add berries or a dollop of whipped cream.
Serve and Enjoy!
- Serve fresh and enjoy that creamy, flaky goodness!