Crispy Custard Layered Pastry (Serves 6–8)
Ingredients
For the Pastry Layers
1 sheet puff pastry (store-bought or homemade), thawed
2 tbsp powdered sugar (for caramelizing, optional)
For the Custard Filling
2½ cups (600 ml) whole milk
¾ cup (150 g) sugar
4 egg yolks
¼ cup (30 g) cornstarch
2 tbsp butter
2 tsp vanilla extract (or 1 vanilla bean)
Optional Topping
Powdered sugar for dusting
Melted chocolate for drizzling
Fresh berries
Instructions
- Bake the Crispy Pastry
Preheat oven to 200°C (400°F).
Roll puff pastry slightly thinner.
Place on a lined baking tray, prick all over with a fork.
Cover with another sheet of parchment and a second baking tray (to keep flat).
Bake for 20 minutes, then remove the top tray.
Sprinkle lightly with powdered sugar (optional).
Return to oven for 5–8 minutes until deep golden and crisp.
Cool completely, then cut into 2 or 3 equal rectangles. - Make the Custard
Heat milk with vanilla until just steaming (do not boil).
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour hot milk into egg mixture while whisking.
Return everything to the saucepan.
Cook over medium heat, whisking constantly until thick and glossy (2–3 minutes).
Remove from heat, stir in butter.
Transfer to a bowl, cover directly on the surface with plastic wrap.
Cool completely (custard will thicken more as it cools). - Assemble
Place one pastry layer on a serving plate.
Spread an even layer of custard.
Add second pastry layer.
Repeat custard if using a third layer.
Finish with a pastry layer on top. - Finish & Serve
Dust with powdered sugar just before serving
Or drizzle melted chocolate
Chill 30–60 minutes for clean slicing
Slice using a sharp serrated knife, sawing gently to avoid crushing the pastry.
Pro Tips for Extra Crispiness
Assemble close to serving time
Brush pastry with melted white chocolate before adding custard (creates a moisture barrier)
Always cool custard completely before layering