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COFFEE CUSTARD PUFFS

Name: COFFEE CUSTARD PUFFS
Prep time: 5640 s
Cook time: 3480 s
Total time: 11400 s
Yield: 36
Cuisine: Fusion
Ingredients: 4 tablespoon (32 grams) Corn Flour; 2 1/2 cups fat free milk; 1/3 cup (67 grams) Sugars Granulated; 1 tablespoon (4.2 grams) Vanilla Essence; 2 tablespoons (10 grams) Nescafé Classic Instant Coffee; 1 roll (400 grams) Puff Pastry thawed; 1 Unit Egg wisked

190'

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Delight in these golden, flaky Coffee Custard Cups filled with a rich, velvety coffee-flavored custard. Perfectly paired with mixed berries and a warm cup of NESCAFÉ Classic Black Roast!

Not included in this recipe

Treenut

Peanuts

Gluten

Fish

Crustaceans

Family Meals

Dessert

Fusion

Ingredients

Servings

- 36 Portions +

Corn Flour, Whole-Grain, Yellow

4 tablespoon (32 grams) Corn Flour

Milk, nonfat, fluid, without added vitamin A and vitamin D (fat free or skim)

2 1/2 cups fat free milk

Sugars, Granulated

1/3 cup (67 grams) Sugars, Granulated

Vanilla Essence

1 tablespoon (4.2 grams) Vanilla Essence

Nescafé Classic Instant Coffee

2 tablespoons (10 grams) Nescafé Classic Instant Coffee

Puff Pastry, Defrosted

1 roll (400 grams) Puff Pastry, thawed

Egg, whole, cooked, scrambled

1 Unit Egg, wisked

COFFEE CUSTARD PUFFS

Nutri value

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Instructions

15 Steps

190'

Total

94'

Preparation

58'

Cooking

35'

Waiting

Step by step

1 of 15

Step 1

Preheat the oven to 180°C and line a baking tray with baking paper

Check

2 of 15

Step 2

Grease 2 x 16-hole plastic ice trays and 4 more holes of a third ice tray with non-stick cooking spray.

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3 of 15

Step 3

In a large heatproof bowl, whisk together the corn flour with ¼ cup of milk until smooth.

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4 of 15

65'

Step 4

Whisk in the remaining milk, sugar, vanilla essence and NESCAFÉ Classic Black Roast granules.

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5 of 15

Step 5

Microwave the mixture on high for 4 minutes. Whisk to remove any lumps.

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6 of 15

14'

Step 6

Microwave for another 12-14 minutes. Whisk in 2-minute intervals to ensure a thick and lump-free custard is formed. Set aside to cool for 45 minutes while preparing the pastry.

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7 of 15

Step 7

Lay the pastry horizontally on a lightly floured surface and roll it to a thickness of ¼ cm. Cut the pastry into 4 equal strips. Place one piece of pastry each over two of the ice trays. Keep the other tray aside for later use. Using your thumb, press the pastry down in the centre of each hole to create small wells.

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8 of 15

Step 8

Add 1 teaspoon of the cooled coffee custard filling to each hole and leave 4 teaspoons of filling aside. Brush the pastry edges with the whisked egg and cover the trays with the 2 remaining pastry sheets.

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9 of 15

Step 9

Using a rolling pin, roll over the trays to seal the edges.

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10 of 15

Step 10

Cut the excess pastry from around the edges and flip the trays over onto a cutting board.

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11 of 15

Step 11

Using the pastry that has been cut off the edges, re-roll and cut in half. Line the 4-holes of the third ice tray, add the remaining custard filling and top with the other half of pastry. Cut the excess pastry from around the edges and flip over onto a cutting board.

Check

12 of 15

35'

Step 12

Cut through the sealed edges of all the pastries to create individual puffs. Place them on the prepared baking tray and refrigerate for 30 minutes before baking. *Chef’s Tip: Re-seal the pastry edges with a fork if needed!

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13 of 15

15'

Step 13

Brush the remaining whisked egg over the pastries and bake for 15 minutes until puffed and golden.

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14 of 15

20'

Step 14

Transfer the coffee custard puffs to a wire rack to cool for 20 minutes.

Check

15 of 15