Vanilla Custard Puff Pastry Cake
A delightful dessert featuring layers of flaky pastry and creamy custard, perfect for any occasion.
Ingredients
For the Custard
- 1 cup whole milk Richness, moisture
- 1 cup heavy cream Richness, creaminess
- 1/2 cup sugar Sweetness
- 1 tablespoon vanilla extract Flavor
- 4 large egg yolks Richness, emulsification
- 2 tablespoons cornstarch Thickening, structure
- 1/4 teaspoon salt Enhances sweetness
- 1 tablespoon butter Richness, flavor
For the Pastry
- 1 sheet puff pastry Flakiness, structure
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Roll out the sheet of puff pastry on a lightly floured surface.
- Transfer the rolled-out puff pastry to a baking sheet lined with parchment paper.
- In a saucepan, combine the whole milk, heavy cream, and sugar over medium heat.
- In a separate bowl, whisk the egg yolks, cornstarch, and salt until smooth.
Cooking the Custard
- Once the milk and cream mixture is warm, gradually pour it into the egg yolk mixture while whisking continuously.
- Return the combined mixture to the saucepan over medium heat, stirring constantly until it thickens.
- Once thickened, remove the saucepan from heat and stir in the vanilla extract and butter until well combined.
Assembly and Baking
- Pour the prepared custard over the puff pastry in the baking sheet, spreading it evenly.
- Bake in the preheated oven for about 25-30 minutes, or until the custard is set and the pastry is golden brown.
- Remove the cake from the oven and allow it to cool for a bit.
- Slice the Vanilla Custard Puff Pastry Cake into squares and serve as desired.
Notes
For best results, chill the pastry if it becomes too warm. Allow the baked cake to cool before slicing to keep the custard set. Consider adding lemon or orange zest for extra flavor.