Custard and Cream Squares

DIRECTIONS

Preheat oven to 350°F. Place each puff pastry sheet on a baking sheet and bake for 10 minutes, until golden brown. Let cool down.

Place three cups of milk in a saucepan and bring to a boil over medium heat.

Meanwhile, in a large bowl, whisk together egg yolks and granulated sugar until light and fluffy.Add flour, vanilla, rum (if using), and remaining 1 cup milk.

When the milk is boiling, add the egg yolk mixture to the boiling milk and stir slowly until thickened. Avoid heat.

In a large bowl, beat the egg whites with an electric mixer until stiff peaks form and slowly fold them into the custard mixture.

Place one of the puff pastry sheets in the bottom of a 9 x 13 inch baking dish.Spread the vanilla pudding evenly on top. Place in the refrigerator to chill until cold and stiff, 1 to 2 hours.

When the cream is cold, beat the whipping cream and 2 tablespoons of powdered sugar with an electric mixer until stiff. Spread evenly over the custard.

Cut the second sheet of dough into 15 squares and place on top of the whipped cream.Place back in the fridge and let cool for another 2 hours.

Sprinkle with powdered sugar before serving. Enjoy!

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