From My Kitchen To Yours...
All Word Recipes

THIS CLASSIC VANILLA IS TO DIE FOR

Did you eat custard? Egg custard appears frequently in our memories of the desserts we had as kids When we started researching similar dishes, we noticed that the egg custard to us is quite similar to what people were accustomed to as vanilla custard…bottom is that, no matter what it’s called because custard is a delicious and delicious dessert that always hits the spot regardless of the name.

These classic vanilla custard bars are to die for. With a simple and easy recipe, these sweet treats can’t be beaten.

WHAT IS A VANILLA CUSTARD BAR? A vanilla custard bar is a type of dessert that typically consists of a vanilla custard filling between two layers of pastry. The pastry is often baked, but can also be made from puff pastry or shortcrust pastry. The custard filling is usually made from eggs, milk, sugar, and vanilla extract.

HOW TO MAKE VANILLA CUSTARD BARS? If you’re looking for a delicious and easy-to-make dessert, look no further than vanilla custard bars! These classic bars are made with just a few simple ingredients, and they’re absolutely to die for. Trust us, once you try them, you’ll be hooked!

INGREDIENTS

1 (16 oz.) package store-bought puff pastry, 2 sheets, thawed
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 cup water
2/3 cup caster sugar, or superfine sugar
1/3 cup all-purpose flour
1/4 cup (1/2 stick) unsalted butter, cubed
6 egg yolks, beaten
2 teaspoons vanilla extract
powdered sugar, as needed

Remember It Later

This recipe! Pin it to your favorite board NOW!

Pin

PREPARATION

Preheat oven to 350º and line two baking sheets with parchment paper, and line a 9×13-inch baking dish with parchment paper, leaving a 2-inch overhang on both sides.

Unroll puff pastry sheets and place onto lined baking sheets, using a fork to gently prick all over the dough, without piercing the bottom.

Optional: top each sheet of puff pastry with parchment paper, then top with another baking sheet, acting as a weight, so puff pastry won’t inflate.

Place baking sheets in oven and bake for 20-22 minutes, or until golden brown. Remove from oven and let cool completely.

Optional: use a serrated knife to trim edges off puff pastry so that it fits into 9×13-inch baking dish. Place one sheet of puff pastry

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

Whisk together flour and water to create a slurry, then whisk into hot milk mixture and remove pan from heat.

Whisk a little of hot milk mixture into beaten egg yolks to temper the yolks, then, while saucepan is still off the heat, whisk yolks into mixture until combined.

Return saucepan to the heat and bring to a boil. While whisking continuously, cook for 30-60 seconds, or until custard thickens.

Pour thickened custard over puff pastry in 9×13-inch baking dish, then top with second sheet of puff pastry. (Trim edges to fit dish.) Gently press down so pastry adheres.

Refrigerate baking dish until custard is set. 3-4 hours.

When ready to serve, dust with powdered sugar, slice and serve.

fff
THIS CLASSIC VANILLA IS TO DIE FOR

THIS CLASSIC VANILLA IS TO DIE FOR

Recipe by Alexandra
0.0 from 0 votes
Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 package 1 store-bought puff pastry, 2 sheets, thawed

  • 1 1/2 cups 1 1/2 whole milk

  • 1 1/2 cups 1 1/2 heavy cream

  • 1/2 cup 1/2 water

  • 2/3 cup 2/3 caster sugar, or superfine sugar

  • 1/3 cup 1/3 all-purpose flour

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

  • 6 6 egg yolks, beaten

  • 2 teaspoons 2 vanilla extract

  • powdered sugar, as needed

Directions

  • Preheat oven to 350º and line two baking sheets with parchment paper, and line a 9×13-inch baking dish with parchment paper, leaving a 2-inch overhang on both sides.
  • Unroll puff pastry sheets and place onto lined baking sheets, using a fork to gently prick all over the dough, without piercing the bottom.
  • Optional: top each sheet of puff pastry with parchment paper, then top with another baking sheet, acting as a weight, so puff pastry won’t inflate.
  • Place baking sheets in oven and bake for 20-22 minutes, or until golden brown. Remove from oven and let cool completely.
  • Optional: use a serrated knife to trim edges off puff pastry so that it fits into 9×13-inch baking dish. Place one sheet of puff pastry
  • In a medium saucepan, whisk together milk, cream, butter, vanilla and sugar over medium heat, and cook until little bubbles appear around the edge of the pan, before it comes to a boil.
  • Whisk together flour and water to create a slurry, then whisk into hot milk mixture and remove pan from heat.
  • Whisk a little of hot milk mixture into beaten egg yolks to temper the yolks, then, while saucepan is still off the heat, whisk yolks into mixture until combined.
  • Return saucepan to the heat and bring to a boil. While whisking continuously, cook for 30-60 seconds, or until custard thickens.
  • Pour thickened custard over puff pastry in 9×13-inch baking dish, then top with second sheet of puff pastry. (Trim edges to fit dish.) Gently press down so pastry adheres.
  • Refrigerate baking dish until custard is set. 3-4 hours.
  • When ready to serve, dust with powdered sugar, slice and serve.

Follow US on Pinterest

Follow @middleeastsector on Pinterest

Share via
Send this to a friend