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Pastry cups filled with custard by Elena

With a luscious custard cream


  1. Heat the milk with the double cream in a saucepan and add the vanilla

  2. Mix the yolks with the corn flour, add the sugar and stir

  3. Gradually add the warm milk to the yolks and sugar, stirring constantly

  4. Pass it through a strainer and put it back in the pot, on low heat, stirring constantly until it thickens

  5. Remove it from the fire and let it cool covered with cling film which is attached to the surface so that it does not form a crust

  6. Preheat the oven at 180 degrees Celsius

  7. Once the custard has cooled, stir it and fill the puff pastry nests

  8. Brush with milk and bake for 17 minutes


700ml full fat milk

200ml double cream

100gr sugar

4 egg yolks

30gr corn flour

1 vanilla pod

1 pack of puff pastry

a little flour

a little milk for glazing

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