1 frozen puff pastry sheet, thawed

Custard cream

1 1/2 cups of milk

1/2 cup of sugar

a pinch of salt

1 teaspoon vanilla extract

3 tablespoons cornstarch

3 egg yolks, beaten

1 tablespoon butter

1 cup of arequipe or dulce de leche



1. Preheat oven to 400F.

2. Line 2 baking sheets with parchment paper and set aside.

3. Cut the pastry dough into 3 strips along the fold marks. Place on a baking sheet and poke a couple of holes in each dough with a fork. Bake for 15 minutes or until golden. Allow to cool on a rack.


4. In a medium saucepan place the milk and bring to a simmer. Meanwhile, in a small bowl whisk together sugar, cornstarch, and salt.

5. Gradually add cornstarch mixture to milk and cook, stirring frequently, about 6 minutes or until thickened. Beat the egg yolks and cook for 2 more minutes, stirring frequently.

6. Add the vanilla extract and butter, and remove from heat.

7. Let cool to room temperature, cover and refrigerate until ready to use.


Enjoy !

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