Ingredients for Custard Millefeuille
- Frozen Puff Pastry
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Caster Sugar
- 2 tablespoons custard powder (or 1 packet of vanilla instant pudding mix)
- 2 tablespoons cornstarch
- Water
- 2 large egg yolks
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How to Make Custard Millefeuille
- Preheat oven to 200°C (400°F).
- Roll out puff pastry and cut into 2-inch squares.
- Place squares on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until puffed and golden brown.
- Remove from oven and let cool completely on a wire rack.
- While pastry bakes, prepare the custard filling (or use instant pudding – see recipe notes).
- Heat milk (2 cups), heavy cream (1/2 cup), and butter (2 tablespoons) in a saucepan over medium heat until just simmering.
- Remove from heat and stir in vanilla extract (1 teaspoon).
- In a separate bowl, whisk together cornstarch (2 tablespoons), granulated sugar (1/4 cup), and custard powder (2 tablespoons) with a little cold milk (2 tablespoons) until smooth.
- Gradually whisk the cornstarch mixture into the warm milk mixture.
- Whisk in egg yolks (2 large) one at a time, stirring constantly.
- Return saucepan to low heat, stirring continuously, until the custard thickens and comes to a simmer (about 5 minutes).
- Remove from heat and strain the custard through a fine-mesh sieve into a bowl. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Allow the custard to cool completely to room temperature.
- Halve the cooled puff pastry squares.
- Spoon a generous layer of custard onto one half of each pastry square.
- Top with the other half of the pastry square.
- Dust generously with powdered sugar.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
22g
Fat
47g
Carbs
7g
