Papal Cream Cake

(Kremówka papieska)\(kreh-MOOV-kah pah-PYESS-kah)

2 sheets of store-bought puff pastry (1 box)

4 cups milk

2 teaspoons vanilla extract

1¼ cups sugar

½ cup cornstarch

¼ teaspoon salt

10 egg yolks (whisked)

Confectioners’ sugar

Heat oven to 400 degrees. Roll out each piece of puff pastry slightly and trim to 9” x 13”.  Lightly score each pastry sheet into 9 sections to make cutting easier (after baking). Place each pastry sheet between two pieces of parchment paper and two cooling racks (top face down). This will keep the pastry flat but still flaky. Bake 15 minutes and then remove top rack and top sheet of parchment paper. Replace rack and continue to bake until golden (about 15 more minutes). Cool completely.

In a large saucepan, bring milk, sugar, vanilla, salt, cornstarch and whisked egg yolks to a boil, vigorously stirring with a wire whisk. Reduce heat to medium/low. With a wooden spoon, continue to stir (constantly), scraping the edge of the pan until custard thickens (about 2-3 minutes more). Remove pan from heat. If lumps are present, strain it through a sieve into another pan or heat resistant bowl. Set aside.

Carefully place one layer of cooled puff pastry in the bottom of a 9” x 13” pan. Pour hot pastry cream over it, and then carefully place second layer of cooked puff pastry on top. Refrigerate until set. Carefully cut through score marks into 9 pieces. Dust each piece with confectioners' sugar.