Creamy custard slices with a vanilla glace
Heating temperature: 200 Degrees Celcius
Cooling time: 1 HourDownload PDF
Ingredients (12 servings)
| Amount | Measure | Name |
|---|---|---|
| puff pastry 1 Roll | ||
| 100.00 | g | CARTE D'OR Custard Powder 2,5kg |
| 2.00 | pc | Eggs, large (class A) |
| 800.00 | ml | Milk |
| 10.00 | ml | Vanilla extract / essence |
| 80.00 | g | Castor sugar |
| 100.00 | ml | MEADOWLAND Classique 10 x 1L Whipped |
| 250.00 | ml | Sugar, icing (confectioner's) |
| 20.00 | ml | Water (hot) |
| Salt Pinch | ||
| 2.00 | ml | Vanilla extract / essence |
| Vanilla pod Pinch |
Preparation
1.Roll out the puff pastry onto a floured surface and cut into even size squares. Place on a greased baking sheet and bake prick with a fork and bake in a preheated oven at 200 degrees Celsius for 10 minutes until golden brown. Remove from the oven and allow too cool.
2.How to prepare the filling: mix together some of 200ml of milk, custard powder, eggs, sugar and vanilla seeds and syrup and whisk together.
3.Bring the remaining 600mls of milk to the boil and remove from the heat and then slowly add the custard mixture to the milk whisking together well.
4.Return the mixture to the heat and allow too cook on a low heat for about 2 to 3 minutes (low simmer).
5.Pour the mixture in a mixing bowl and cover with cling wrap and allow too cool down in the refrigerator until completely cooled.
6.Remove the mixture from the refrigerator once cooled and fold in the whipped meadowland classique.
7.Vanilla glace: Mix together the icing sugar and boiling water add the salt and vanilla essence, vanilla seeds and beat together until smooth.
8.To assemble: place a crust (pastry slice) at the bottom of the plate and spread or pipe with the custard filling and place another crust on top followed by a drizzle of the icing. Place in the refrigerator for 20 minutes for the icing to harden.
9.Just before serving dust with icing sugar and serve as a tea time treat.
