Description
This Vanilla Custard Puff Pastry Cake is a delightful dessert featuring a crisp, golden puff pastry crust filled with a smooth, creamy vanilla custard. The combination of flaky pastry and rich custard creates a perfect balance of textures and flavors, ideal for a comforting treat or special occasion dessert.
Ingredients
Scale
Puff Pastry
- 1 sheet puff pastry
Custard Filling
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 4 large egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon butter
- 1/4 teaspoon salt
Instructions
- Preheat Oven. Preheat your oven to 400°F (200°C) to ensure it reaches the proper temperature for baking the puff pastry.
- Prepare Puff Pastry. Lay the puff pastry sheet on a clean surface and gently roll it out with a rolling pin to smooth and slightly enlarge it.
- Score Pastry. Place the pastry on a parchment-lined baking sheet. Use a knife to score a 1-inch border around the edges without cutting all the way through.
- Prick Pastry. Prick the center of the pastry multiple times with a fork to prevent the middle from puffing excessively during baking.
- Bake Pastry. Bake the pastry in the preheated oven for 12-15 minutes until golden brown and puffed. Remove and allow to cool on the baking sheet.
- Heat Dairy. In a medium saucepan, combine whole milk and heavy cream, heating over medium heat until hot but not boiling, stirring occasionally.
- Mix Egg Mixture. In a separate bowl, whisk together sugar, egg yolks, cornstarch, and salt until smooth and creamy.
- Temper Eggs. Slowly add about 1 cup of the hot milk and cream mixture to the egg mixture while whisking constantly to avoid curdling.
- Combine Mixtures. Gradually whisk the tempered egg mixture back into the saucepan with the remaining milk and cream.
- Cook Custard. Return the saucepan to medium heat and whisk constantly until the custard thickens and gently bubbles.
- Finish Custard. Remove from heat and stir in vanilla extract and butter until fully incorporated. Transfer to a bowl, cover with plastic wrap, and cool to room temperature.
- Assemble Cake. Once the puff pastry has cooled, spread a thick layer of vanilla custard onto the center within the scored border.
- Form Edges. Gently fold the puff pastry edges over the custard to create a rim, leaving the custard visible in the center.
- Set and Crisp. Return the pastry to the oven for 5-8 minutes to crisp the edges further and allow the custard to set.
- Serve. Remove from the oven, cool slightly, slice, and serve the cake warm or at room temperature.
Notes
- Ensure the milk and cream mixture is hot but not boiling before tempering the eggs to prevent scrambling.
- Chilling the puff pastry before baking can help maintain flap separation and texture.
- The custard can be prepared a day ahead and refrigerated, covered tightly, to save preparation time.
- For a decorative touch, dust with powdered sugar or garnish with fresh berries before serving.
- Use fresh eggs for the best custard texture and flavor.
