Was custard a staple of your childhood? Our recollections of childhood pleasures include egg custard, and after researching comparable meals, we found that what we termed egg custard was more like vanilla custard. The final line is that, regardless of its name, the custard is a beautifully delicious delicacy that never disappoints!
Ingredients:
°1 (16-ounce) package store-bought puff pastry,
2 sheets, thawed
°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
PREPARATION:
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 pastryIn 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
Recipe Card
Vanilla Custard Bars
Was custard a staple of your childhood? Our recollections of childhood pleasures include egg custard, and after researching comparable meals, we found that what we termed egg custard was more like vanilla custard. The final line is that, regardless of its name, the custard is a beautifully delicious delicacy that never disappoints!
- °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)
- 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 pastryIn 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
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