Classic Vanilla To DlE For

Ingredients

1 (16-ounce) package store-bought puff pastry, 2 sheets, thawed

1 1/2 cups full fat milk

1 1/2 cups heavy cream

1/2 cup of water

2/3 cup caster sugar or caster sugar

1/3 cup all-purpose flour

1/4 cup (1/2 stick) unsalted butter, cubed

6 – beaten egg yolks

2 teaspoons of vanilla extract

powdered sugar, as needed

Instructions:

Preheat oven to 350° and line two baking sheets with parchment paper, then line a 9″ by 13″ baking sheet with parchment paper, leaving a 2-inch overhang on either side.

Roll out the puff pastry sheets and place them on baking sheets covered with baking paper, using a fork, and gently prick them all over the pastry, without piercing the bottom.

Optional: Line each puff pastry sheet with parchment paper, then cover with another baking sheet, serving as a weight, so that the puff pastry doesn’t puff up.

Place baking sheets in the oven and bake for 20-22 mn . Also take it out of the oven and let it cool completely.

Optional: Using a serrated knife to trim edges of puff pastry so it will fit in a 9-by-13-inch baking dish. Lay out a sheet of puff pastry

In a medium saucepan, whisk the milk, cream, butter, vanilla and sugar together over medium heat and cook until small bubbles appear around the edge of the pan, just before it comes to a boil. boiling.

Whisk the flour and water together to obtain a slurry, then stir the mixture into the hot milk mixture and remove the pan from the heat.

Whisk some of the hot milk mixture into beat egg yolks to soften the yolks, then while the pan is still off the heat, whisk the yolks into the batter until combined.

The pot is returned to the fire and left to boil. Whisking frequently, cook 30 to 60 seconds or until cream thickens.

Pour the thick custard over the puff pastry in a 9″ x 13″ baking dish, then cover with a second sheet of puff pastry. (Trim edges to fit dish) Press gently until dough sticks.

Placing baking dish in the refrigerator until cream hardens. 3-4 hours.

When ready to serve, sprinkling with powder sugar, slice & serve.

Enjoy!

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Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use homemade puff pastry instead of store-bought?

Yes, you can use homemade puff pastry if you prefer. Just make sure it’s rolled out to the same thickness as the store-bought version.

Can I use a different type of sugar in the custard?

While the recipe calls for caster sugar, you can use granulated sugar as a substitute. The texture of the custard may be slightly different, but it will still be delicious.

Can I add other flavors to the custard, like chocolate or fruit extracts?

Absolutely! Vanilla custard is versatile, and you can experiment with different flavors.

Adding chocolate or fruit extracts can create delicious variations to suit your preferences.

Can I freeze the custard for longer storage?

While custard can be refrigerated for a few days, freezing is not recommended, as it may alter the texture and consistency when thawed.

It’s best to enjoy the custard when it’s freshly made.

What’s the difference between egg custard and vanilla custard?

Egg custard is a generic term for any custard made with eggs, while vanilla custard specifically includes vanilla flavoring.

Vanilla custard is a type of egg custard that is infused with vanilla extract or vanilla bean for a distinct flavor.

Can I use a different type of pastry for this dessert?

While the recipe calls for store-bought puff pastry, you can experiment with other pastry options like shortcrust pastry or phyllo dough.

Each will offer a different texture and taste, but they can all work well with the custard.

Is it possible to use a different sweetener in the custard, like honey or maple syrup?

Yes, you can substitute the caster sugar with honey or maple syrup, but keep in mind that it may alter the taste and texture of the custard slightly.

Adjust the quantity of the sweetener based on your preference for sweetness.

Can I make the custard with a lower-fat milk or cream for a lighter version?

You can use lower-fat milk or cream if you prefer a lighter version of the custard.

However, keep in mind that using full-fat milk and cream will result in a creamier and richer custard.