Description
Thick and rich custard between puff pastry sheets makes a wonderful snack or dessert.
Ingredients
- 1 (17.25 ounce) package frozen puff pastry, thawed
- 1 cup white sugar
- ½ cup custard powder
- ¾ cup cornstarch
- 5 ¼ cups milk
- ¼ cup butter
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- 1 tablespoon milk
- 1 dash vanilla extract
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Unfold puff pastry sheets
- and place flat onto baking sheets. Bake for 10 to 15 minutes
- or until lightly browned and puffed. Set aside.
- Combine the sugar
- custard powder and cornstarch in a large saucepan. Mix in just enough milk to form a paste
- then gradually mix in the rest. This will prevent lumps from forming. Add the butter. Cook over medium heat
- stirring frequently until thick. You may need to use a whisk to ensure a smooth consistency. When the mixture comes to a simmer
- cook stirring constantly for 2 minutes. Remove from the heat
- and stir in the egg yolks and vanilla.
- Line a 9 inch baking dish with aluminum foil. Place one of the baked pastry sheets in the bottom of the dish. Spread the custard filling in an even layer over the pastry
- and top with the other sheet.
- Mix the confectioners’ sugar with 1 tablespoon of milk
- and a dash of vanilla to make an icing. Spread over the top of the pastry. Refrigerate until the custard layer is firm. Remove from the pan and slice.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 16