Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Cut your thawed puff pastry into 6 equal squares, creating a smaller scored square inside each to form a border.

Brush the outer edges with egg wash, sprinkle granulated sugar on top, and bake for 15–18 minutes until puffed and golden brown.

Let cool before gently pressing down the centers.

In a saucepan, heat 2 cups of whole milk over medium heat until steaming.

In a bowl, whisk together 3 egg yolks, 1/4 cup granulated sugar, 2 tablespoons cornstarch, and a pinch of salt.

Gradually whisk in the hot milk, then return the mixture to the saucepan.

Cook over medium heat, stirring constantly, until thickened, about 5-7 minutes. Mix in 1 teaspoon of vanilla extract and chill until ready to use.

Fill each cooled pastry shell with a generous spoonful of custard.

Top artfully with a mix of fresh berries.

Dust with powdered sugar if desired and garnish with fresh mint.