Introduction
This Creamy Custard Puff Pastry Delight is a flaky, golden pastry filled with smooth vanilla custard and lightly dusted with powdered sugar. It’s a simple yet elegant dessert that feels like something straight out of a European bakery. Perfect for tea time, brunch, or a light dessert after dinner.
Prep Time
Prep Time: 25 minutes
Chill Time: 1 hour (for custard)
Bake Time: 18–22 minutes
Total Time: ~1 hour 45 minutes
Equipment
Saucepan
Whisk
Mixing bowls
Fine mesh strainer (optional)
Baking sheet
Parchment paper
Knife or pastry cutter
Pastry brush
Cooling rack
Ingredients
For the Custard Filling:
2 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
For the Puff Pastry:
1 sheet frozen puff pastry, thawed
1 egg (for egg wash)
1 tablespoon water
Powdered sugar, for dusting
Ingredient Notes
Milk: Whole milk gives the custard a rich and smooth texture.
Cornstarch: Thickens the custard without floury taste—do not substitute with flour.
Vanilla: Pure extract or vanilla bean paste adds the best flavor.
Puff Pastry: Use high-quality store-bought pastry or homemade if preferred. Thaw in the refrigerator before use.
Nutrition Facts (per serving, yields 6 servings)
Calories: 310
Fat: 18 g
Saturated Fat: 9 g
Carbohydrates: 32 g
Sugar: 16 g
Protein: 5 g
Sodium: 160 mg
Instructions
Step 1: Make the Custard
In a saucepan, heat the milk over medium heat until steaming (do not boil).
In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly whisk half of the hot milk into the yolk mixture to temper. Pour back into the saucepan.
Cook over medium heat, whisking constantly, until thickened and bubbling (about 3–5 minutes).
Remove from heat, stir in butter and vanilla.
Strain through a fine sieve (optional) for an ultra-smooth texture.
Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill for at least 1 hour.
Step 2: Prepare Puff Pastry
Preheat oven to 400°F (200°C).
On a lightly floured surface, roll out puff pastry slightly and cut into 6 rectangles or squares.
Place on a parchment-lined baking sheet.
Whisk together egg and water to make an egg wash. Brush lightly over pastry tops.
Bake for 18–22 minutes, or until puffed and golden brown. Cool on a wire rack.
Step 3: Assemble
Once both custard and pastry are cool, slice each pastry square in half horizontally.
Spoon or pipe the custard onto the bottom half, then gently top with the other half.
Dust with powdered sugar before serving.
Tips
Stir custard constantly while cooking to avoid lumps.
Chill custard completely for the best texture and easy assembly.
Use a piping bag for cleaner, neater filling.
Serve immediately after assembling to maintain crisp pastry texture.
Variations
Add fresh sliced strawberries, raspberries, or bananas with the custard.
Mix 2 tablespoons of lemon curd into the custard for a citrus twist.
Flavor the custard with almond or coffee extract instead of vanilla.
Drizzle with chocolate ganache or caramel sauce for a rich finish.
