Ingredients
Scale
- A little powdered sugar, to sprinkle on top
- 1 puff pastry sheet, thawed
- 2 teaspoons vanilla extract
- 1/2 cup white sugar
- A pinch of salt
- 2 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1/4 cup cornstarch
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking tray with parchment paper.
- In a saucepan, combine milk, sugar, salt, and cornstarch. Heat over medium, stirring until thickened.
- In a separate bowl, whisk the egg yolks and slowly mix in a bit of the hot milk mixture. Pour this back into the saucepan.
- Continue stirring until smooth, approximately 5 minutes. Remove from heat and mix in butter and vanilla until melted.
- Transfer custard to a bowl, cover with plastic wrap, and chill in the fridge for 30 minutes.
- Using a circle cutter, slice puff pastry into rounds and place on the baking tray. Poke holes in each round and bake for 15-18 minutes until puffed and golden. Allow to cool completely.
- Gently slice the cooled pastry rounds in half, fill the bottoms with custard, and replace the tops.
- Dust with powdered sugar before serving.
Notes
Best served fresh and can be enjoyed with coffee or tea. Store any leftovers in an airtight container in the fridge for a day or two.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 puff
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg