Selasa, 28 Mei 2019

Vanilla Custard Cookie Cups

Vanilla Custard Cookie Cups
Bite-sized sugar cookie cups filled with a creamy vanilla custard and topped with fresh berries.

Ingredients
Cookie Cups:
  •     2 1/4 cups all-purpose flour
  •     1/2 tsp baking soda
  •     1 tsp salt
  •     1 cup unsalted butter room temperature
  •     1 1/2 cup granulated sugar
  •     2 large eggs room temperature
  •     2 tsp vanilla extract





 

Vanilla Custard:
  •     4 cups milk
  •     1 tsp vanilla bean paste
  •     1/2 cup cornstarch
  •     2/3 cup granulated sugar
  •     4 large egg yolks
Instructions
Cookie Cups:
  •     Preheat oven to 350°F. Spray 2 regular sized muffin tins with cooking spray.
  •     Whisk together flour, baking soda, and salt, set aside.
  •     Beat butter and sugar on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
  •     Add flour mixture and mix until just combined.
  •     Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.
  •     Bake for 10-12 mins or until lightly browned and mostly set.
  •     Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.

Vanilla Custard:

  •     Place 3 cups milk and vanilla bean paste into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
  •     In a medium bowl, whisk remaining 1 cup milk, egg yolks, sugar, and cornstarch.
  •     While whisking vigorously, slowly pour the hot milk into the egg mixture.
  •     Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
  •     Pass through a strainer and into a small bowl. Place plastic wrap directly on top of custard to prevent a skin from forming. Place in refrigerator to cool completely.
  •     Whisk custard to a smooth texture and pipe into cooled cookie cups. Top with fruit if desired.
  •     Store in fridge and serve within two days.

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