|Kremowka or Polish Cream Cakes|
There are various custard recipes. I often use cornstarch in mine, for a no-fail custard, but here is one basic revamped recipe for you to try.
2 cups whole milk
Heat the milk in a saucepan slowly, whisking as it heats almost all the time. Meanwhile, combine the other ingredients. When the milk is simmering, slowly add in the other ingredients, stirring constantly. Pour into a baking dish (you can pour through a sieve if you wish), set in a pan of water, and bake roughly half an hour in the oven at 350F or gas mark 5-6. After removing, cool in the fridge a couple of hours, before spreading on the pastry.
Meanwhile, cook a puff pastry from the frozen food section according to the directions. Once done, split like you would cut a baguette, and longways down the middle. Fill with custard. Close back up, chill again. Serve generously sprinkled with powdered sugar.