VANILLA CUSTARD COOKIE CUPS
Senin, 27 Mei 2019
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Not sure about you, but I am ready for spring. Like, SO ready. We had so much snow this winter it’s not even funny. For a place that rarely gets snow at all, it’s been a littler ridiculous. Sadly, we still have some time to go before those spring flowers make their debut, so I’m bringing a bit of spring and sunshine to you today with these Vanilla Custard Cookie Cups!
Yes, more cookie cups. I love them, and based on my top posts from last year, it seems like you love them too! And what’s not to love? They are much easier to throw together than a layer cake, and just as pretty and delicious.
These Vanilla Custard Cookie Cups are a little different from my other cookie cups, which typically use a cheesecake and whipped cream filling. These ones use a delicious vanilla pastry cream as the filling.
Pastry cream (aka vanilla custard) is often used as a filling for various baked goodies — like eclairs or Boston cream donuts. It involves a few simple ingredients: milk, egg yolks, vanilla, sugar, and cornstarch as a thickener. Heat up the milk, whisk it into the egg yolks and cornstarch, cook till it boils, strain, and cool.
INGREDIENTS
Cookie Cups:
Vanilla Custard:
INSTRUCTIONS
Cookie Cups:
for full recipes please see : livforcake.com
Yes, more cookie cups. I love them, and based on my top posts from last year, it seems like you love them too! And what’s not to love? They are much easier to throw together than a layer cake, and just as pretty and delicious.
These Vanilla Custard Cookie Cups are a little different from my other cookie cups, which typically use a cheesecake and whipped cream filling. These ones use a delicious vanilla pastry cream as the filling.
Pastry cream (aka vanilla custard) is often used as a filling for various baked goodies — like eclairs or Boston cream donuts. It involves a few simple ingredients: milk, egg yolks, vanilla, sugar, and cornstarch as a thickener. Heat up the milk, whisk it into the egg yolks and cornstarch, cook till it boils, strain, and cool.
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
- US Customary - Metric
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.
- .......................................
for full recipes please see : livforcake.com
