Ingredients:
- 2 cups half-and-half
- 1 cup granulated sugar
- 6 large egg yolks
- 2 tablespoons unflavored gelatin
- 1 teaspoon pure vanilla extract
- 2 1/2 cups heavy whipping cream
- 1 sheet puff pastry (about 8 oz) + 1 sheet phyllo dough for a lighter top layer
- Optional garnish: toasted almonds or cocoa powder
Instructions:
Preheat oven to 375°F. Roll out the puff pastry to fit your baking dish and bake 15–18 minutes until golden and crisp. For the top, lightly brush phyllo dough with melted butter and bake 8–10 minutes until lightly golden. Let both layers cool completely.
For the custard: In a saucepan, combine half-and-half and sugar. In a separate bowl, whisk the egg yolks, then slowly temper them into the hot half-and-half mixture. Sprinkle in the gelatin and stir until dissolved. Cook over low heat, stirring constantly, until it thickens slightly. Remove from heat and mix in vanilla. Let it cool slightly.
Whip the heavy cream until soft peaks form. Fold the cooled custard into the whipped cream gently to retain airiness.
Assembly: Place the puff pastry layer in your dish. Pour the custard-cream mixture evenly over it, then top with the baked phyllo layer. Chill at least 4 hours or overnight. Before serving, sprinkle with cocoa powder or toasted almonds.
