Step 1

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

Step 2

Add three cups of milk to a sauce pan and bring to a boil over medium heat.

Step 3

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

Step 4

When milk has come to a boil, fold egg yolk mixture into boiling milk and slowly stir until thickened. Remove from heat.

Step 5

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

Step 6

Place one of the puff pastry sheets on the bottom of a 9x13-inch baking dish. Spread custard evenly over the top. Place in refrigerator to chill until cool and stiff, 1-2 hours.

Step 7

When custard has chilled, beat whipping cream and 2 tablespoons of powdered sugar with an electric mixer until stiff. Spread evenly on top of custard.

Step 8

Cut second pastry sheet into 15 squares and place over whipped cream. Return to refrigerator to chill for 2 more hours.

Step 9

Sprinkle with powdered sugar before serving. Enjoy!