1 frozen puff pastry sheet, thawed

 Custard cream

 1 1/2 cups of milk

 1/2 cup of sugar

 a pinch of salt

 1 teaspoon vanilla extract

 3 tablespoons cornstarch

 3 egg yolks, beaten

 1 tablespoon butter

 1 cup of arequipe or dulce de leche


 1. Preheat oven to 400F.

 2. Line 2 baking sheets with parchment paper and set aside.

 3. Cut the pastry dough into 3 strips along the fold marks.  Place on a baking sheet and poke a couple of holes in each dough with a fork.  Bake for 15 minutes or until golden.  Allow to cool on a rack.

 4. In a medium saucepan place the milk and bring to a simmer.  Meanwhile, in a small bowl whisk together sugar, cornstarch, and salt.

 5. Gradually add cornstarch mixture to milk and cook, stirring frequently, about 6 minutes or until thickened.  Beat the egg yolks and cook for 2 more minutes, stirring frequently.

 6. Add the vanilla extract and butter, and remove from heat.

 7. Let cool to room temperature, cover and refrigerate until ready to use.

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