Step 1: Bake the Puff Pastry
Preheat your oven to 350°F (175°C). Place each puff pastry sheet on a parchment-lined baking sheet. Bake for 10-12 minutes until golden brown and crisp. Let cool completely .
Step 2: Make the Custard Base
Heat 3 cups of milk in a large saucepan until it just begins to simmer . Meanwhile, whisk the egg yolks with sugar until light and fluffy. Add the flour, vanilla, rum (if using), and the remaining 1 cup of milk. Mix until smooth .
Step 3: Cook the Custard
Gradually whisk the egg yolk mixture into the simmering milk, stirring continuously until the custard thickens (about 5-7 minutes) . Remove from heat.
Step 4: Lighten the Custard
In a separate bowl, beat the egg whites to stiff, glossy peaks. Gently fold them into the cooled custard—this creates an airy, mousse-like texture .
Step 5: Whip the Cream
In a chilled bowl, beat the heavy cream with powdered sugar until stiff peaks form .
Step 6: Assemble the Layers
Place one baked pastry sheet in the bottom of a 9×13-inch dish. Spread the custard evenly over it. Chill for 1-2 hours until firm . Then spread the whipped cream over the custard layer.
Step 7: Add the Top Layer
Cut the second pastry sheet into squares (for cleaner slicing later) and arrange them over the whipped cream . Chill for another 2 hours, preferably overnight.
Step 8: Serve
Dust generously with powdered sugar just before serving. Slice with a serrated knife, wiping clean between cuts for neat edges .
Version 2: Shortbread Crust Vanilla Custard Bars
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