Thaw puff pastry according to package instructions. Preheat oven to 350 degrees Fahrenheit.
Cover two open air cookie sheets with parchment paper. Place a puff pastry sheet on each cookie sheet and put in the oven. Cook for about 10-15 minutes, until the puff pastry sheets puff up and start to brown. Remove from the oven and let cool.
Separate each of the eggs, placing yolks in one large bowl and whites in another.
In the yolk bowl, mix in 1 ½ cups granulated sugar with an electric beater until light and fluffy. Add in the flour, vanilla extract, and 1 cup of milk until combined.
In a large pot on the stove, heat the remaining 3 cups of whole milk until boiling, whisking occasionally to keep the milk from burning. Once boiling, whisk in the egg yolk mixture and whisk for about 10 minutes, until the consistency thickens to that of pudding. Remove the custard mixture from the heat and set aside.
In a separate bowl, use an electric hand mixer or a stand mixer to beat the egg whites until stiff.
Use a rubber spatula to fold the egg whites into the custard mixture. Fold carefully, as you don’t want to deflate the egg whites when combining them with the custard. Fold gently until all egg-white streaks are gone.
In a 10x10 pan, lay one puff pastry sheet on the bottom. If you don’t have a 10x10 pan, follow the instructions above to make a pan the correct size.
Pour the custard on top of the bottom layer of puff pastry. Put in the fridge and allow to rest for 3 hours.
When the custard has cooled, combine the heavy whipping cream and sugar in a chilled bowl. Use an electric stand mixer or a hand mixer and beat on high speed until whipped cream forms. Spread the whipped cream on top of the custard layer.
Use a knife to cut the top puff pastry sheet into 16 equal squares. Place on top of the whipped cream layer. Cut into pieces and enjoy!
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