Ingredients:2 baked puff pastry sheets
FILLING:
200 g cornstarch
9 eggs, separated
12 Tbsp sugar
2 tsp vanilla
2 Tbsp rum
1 l milk
1 l water
Preparation:
- Mix cornstarch, egg yolks, sugar, vanilla, rum and a few tablespoons cold milk.
- Boil remaining milk with water in a double boiler.
- Add egg mixture to milk and continue to cook until thick, stirring very frequently.
- Beat egg whites until stiff. Fold into the custard.
- Place one layer of puff pastry on bottom of baking dish. Spread evenly with custard. Place second layer of puff pastry on top, pressing down slightly. Refrigerate. Sprinkle with powdered sugar on top.
