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Preheat oven to 200°C (392°F).
Place puff pastry sheets on baking trays lined with parchment paper.
Prick all over with a fork (prevents puffing too much).
Place another baking tray on top to keep it flat.
Bake for 15–20 minutes or until golden and crisp.
Cool completely, then trim edges to make even rectangles.
Heat milk in a saucepan until warm (not boiling).
In a bowl, whisk eggs, yolks, sugar, cornstarch, and salt until smooth.
Slowly pour warm milk into egg mixture while whisking (tempering).
Return mixture to pan and cook on medium heat, stirring constantly.
Cook until thick and creamy (like pudding).
Remove from heat, stir in vanilla and butter.
Cover with plastic wrap (touching surface) and cool slightly.
Place one baked pastry sheet in a dish or tray.
Spread thick custard evenly on top.
Place second pastry sheet on top and press gently.
Refrigerate for 4–6 hours or overnight for best slicing.