Italian Pastry

Ingredients:

• 1/3 Cup Cornstarch
• 2 Cups Milk (hot)
• 1/2 Cup Sugar
• 1 Egg White
• 4 Large Egg Yolks
• Powder Sugar (optional dusting)
• 1 Puff Pastry Sheet
• 1 TBSP Water
• 1 TSP Vanilla Extract

Instructions:

Keep pastry sheet in refrigerator until ready to use.

Preheat the oven to 400°F.

Microwave milk until hot but not scorched and set aside.

In a pan, continuously whisk cornstarch, egg yolks and sugar until fluffy. Gradually add half of the hot milk while continuously stirring. When it begins to thicken add the remaining milk and vanilla extract. Cook for a few more minutes and lower temperature until preferred thickness is achieved. Remove from heat into a piping bag to cool.

Whisk egg white and water together.

Cut pastry into desired sizes and edging. Brush with egg white and water. Pipe with cream.

Bake for 20 minutes or until puffed and golden brown. Remove and cool. Dust with powdered sugar.

Tips:

• Before baking you may top the custard with fresh fruits: blackberries, blueberries, raspberry or strawberries.
• Bring milk almost to a boil, when bubbles begin to form along the pan edge.
• Custard may also be used for a pie with fresh berries.
• Great for breakfast, dessert or snack.
• I use the Pepperidge Farm Puff Pastry Sheets.
• Last for 2-3 days in the refrigerator.
• Last up to 2 months in the freezer.
• Leftover custard may also be used as a top on a cooked vanilla cake.
• Lighter than a cream cheese pastry puff.
• Once baked the custard will crease and drop, that’s normal.
• Parchment paper makes for no mess baking and non-sticks pastry.
• Pre-measure ingredient’s and have them readily available as you will need to continuously whisk from start to end with the custard.
• Scalding milk (180°F/+) will brown and change it’s consistency.
• Substitute for white egg and water wash is milk.
• Using the Presto Kettle onboard, the temperature setting was 200 and warm for best control. Often alternating between the two.