Custard pastry : the best recipe
Preparation time: 5 mn
Cooking time: 40 mn
Total time: 45 mn
INGREDIENTS :
1 Puff pastry
1 liter semi-skimmed milk
3 Eggs
160 g Sugar
100 g cornstarch
2 sachets Vanilla sugar
3 tbsp Vanilla extract
½ c to c Vanilla powder
PREPARATION :
Line the buttered and floured pan with the dough, prick the bottom and edges with the tines of a fork. Refrigerate while you prepare the filling. Preheat oven to 180°c.
Using an electric whisk, beat the eggs with the cornstarch, vanilla extract and 125 ml of milk (taken from the liter of milk in the recipe) in a salad bowl.
Pour the remaining milk into a saucepan with the vanilla sugar, sugar, vanilla powder (or vanilla bean split in half lengthwise and scraped out). Bring to a boil. Pour the boiling vanilla-sweetened milk over the egg mixture while beating (electric whisk). Pour everything back into the saucepan, put back on very low heat without stopping to stir with a wooden spatula. Let simmer for a few seconds, not more, the mixture should be slightly thickened.
To finish
Pour the preparation on the dough (removing the vanilla bean if you put one) pricked in the mould and put in the oven for 40 minutes at 180°c. Cover with aluminium foil if necessary for the last 5 minutes. Let cool completely before unmolding, cutting and eating. Store in the refrigerator.
