Custard Horns (Print Version)
# Ingredients:
→ Custard Filling
01 -
3 egg yolks (large)
02 -
1 teaspoon vanilla extract
03 -
½ cup white sugar
04 -
1 cup milk (8 ounces)
05 -
3 tablespoons all-purpose flour
→ Pastry Shells
06 -
8 oz thawed puff pastry sheet
07 -
¼ cup white sugar for rolling dough
08 -
1 beaten egg (for glaze)
09 -
Powdered sugar to sprinkle on top
# Instructions:
01 -
Gently heat the milk—don't let it boil. Whip the egg yolks, vanilla, flour, and sugar together until smooth and fluffy. Gradually add the warm milk while mixing. Cook over medium flame, stirring the whole time, until the mixture thickens. Put it in the fridge to chill for at least an hour.
02 -
Preheat your oven to 400°F. Dust your countertop with sugar. Roll the puff pastry out into a rectangle, about 9x12 inches. Cut it into 12 thin strips, about an inch wide each.
03 -
Take each strip and coil it around a pastry mold, slightly overlapping the edges. Set them seam-side down on a parchment-lined baking tray.
04 -
Mix a tablespoon of water with your beaten egg and gently brush it onto the pastry. Keep the egg mix away from the molds to avoid sticking.
05 -
Bake at 400°F for 15 to 20 minutes until golden brown. Let cool for a bit, then carefully remove the pastry molds.
06 -
Pipe the cold custard into the pastry shells. Sprinkle powdered sugar on top before serving.
# Notes:
01 -
For a crispier shell, fill them just before eating.
02 -
The custard needs at least 60 minutes in the fridge to cool.
03 -
Keep egg glaze off the molds; it makes them easier to remove.