Vanilla custard puff pastry cups, a Sunday dessert

Name: Vanilla custard puff pastry cups, a Sunday dessert
Ingredients: 400 g puff pastry; 3 small eggs; 100 g sugar; 4 sachets vanilla sugar; 450 ml milk; 2 tablespoons starch (20 g); 1/8 teaspoon salt; 50 g butter; 50 g chocolate; 60 ml chocolate sauce; 1 pomegranate (150 g seeds)

Dessert - Vanilla custard puff pastry cups, a Sunday dessert by Sofia L. - Recipia

Vanilla custard puff pastry cups, or Sunday dessert: the puff pastry bakes on upside-down silicone molds and comes out as crisp cups. The custard, cooked with eggs and milk, stays soft, and the leftovers go into three cups with chocolate and pomegranate. I let the chocolate sauce run a little over the edge of each cup. Prep: 20 minutes. Cook: 28 minutes. Rest: 10 minutes. Total time: 58 minutes. Servings: 6. About 570 kcal and 10 g protein per serving.

Ingredients

For the cups

400 g puff pastry

For the custard

3 small eggs
100 g sugar
4 sachets vanilla sugar
450 ml milk
2 tablespoons starch (20 g)
1/8 teaspoon salt
50 g butter

For decorating

50 g chocolate
60 ml chocolate sauce
1 pomegranate (150 g seeds)

Preparation

1. Cut the thawed pastry into flower shapes and lay them over the upside-down silicone molds on a baking tray. Put the leftover pastry over the inverted molds too. 2. Bake at 200°C for 20 minutes, until the pastry is golden. Take out the tray, loosen and turn over the cups, then leave them to cool for 10 minutes. 3. Mix the eggs with the sugar, vanilla sugar, salt and starch, then stir in the milk. Set the mixture over medium heat and cook for 8 minutes, stirring constantly, until thickened. 4. Take the custard off the heat and stir in the butter. 5. Spoon the warm custard into the cooled cups. Sprinkle with chocolate and add the chocolate sauce. 6. Break up the leftover baked puff pastry and divide it, along with the remaining custard, among 3 cups. Add the pomegranate seeds and the remaining chocolate.

Notes

I serve them with black coffee, the chocolate sauce is sweet enough on its own. In the puff pastry cups, you can replace the pomegranate with raspberries; the pastry contains gluten, and the custard contains milk, butter and eggs. Cut the pastry while it’s cold after thawing, as it softens quickly at room temperature. If any lumps form, pass the warm custard through a sieve. Store the filled cups in the fridge and eat within 3 days, though the puff pastry gradually loses its crispness.