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Preheat oven to 375°F (190°C).
Roll out puff pastry and cut into squares or rectangles. Place on a baking sheet.
Bake for 12–15 minutes until golden and puffed. Remove and let cool.
In a saucepan, heat cream, sugar, and vanilla until warm (do not boil).
In a bowl, whisk egg yolks and cornstarch together.
Slowly pour the warm cream mixture into the egg yolks while whisking continuously.
Return the mixture to the saucepan and cook on low heat, stirring constantly until thickened. Remove from heat and let cool slightly.
Spoon the vanilla pudding generously onto the baked puff pastry.
Dust with powdered sugar before serving.
Serving Tips:
Serve immediately for the best texture. Can be chilled briefly if preferred cold.
Variations:
Add fresh berries on top or drizzle with chocolate sauce for extra indulgence.
FAQ:
Can I use instant vanilla pudding mix?
Yes, but homemade vanilla pudding has a richer flavor and creamier texture.
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