Monday, June 23, 2014


VANILLA CUSTARD COOKIE CUPS | #VANILLA #CUSTARD #COOKIE #CUPS #Pineapple_sugar_cookies #Pineapple_cookies_decorated #Twix_cookies #Cookie_cups_recipe #Mini_desserts #Chocolate_chip_cookie_cups #Custard_tart #Custard_filling #Custard_recipe #Dessert_recipes #Cooking_recipes #Delicious_desserts


  • 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


  1. 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.

recipe adapted >>>>>  here

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