Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface until it's about 1/8 inch thick. Place the dough into a greased 9x9 inch baking dish, pressing it into the corners. Use a fork to pierce the surface, and bake for 15-20 minutes until golden brown. Set aside to cool.

In a mixing bowl, combine the milk, sugar, and vanilla extract. Whisk until the sugar dissolves, then add the room temperature eggs, blending until smooth and creamy.

Transfer the custard mixture to a medium saucepan over medium heat. Stir continuously for 10-12 minutes until thickened. It’s ready when it coats the back of a spoon.

Remove from heat and let it cool for a couple of minutes. Whisk the custard vigorously until smooth and glossy.

Pour the custard over the cooled puff pastry, spreading it evenly with a spatula. Allow to sit briefly at room temperature.

In a separate bowl, whip the heavy cream using an electric mixer until soft peaks form. Gently spread the whipped cream over the custard layer.

Cover with plastic wrap and chill in the refrigerator for at least 4 hours or preferably overnight. Dust with powdered sugar before serving.