Savor the deliciousness of these Mini Custard Pockets, each filled with a smooth vanilla custard and adorned with vibrant fresh berries. These pockets combine the flakiness of puff pastry with the creamy texture of homemade custard, making them an irresistible treat that's perfect for any occasion.
Why You’ll Love This: These mini custard pockets are not only delightful to eat but also fun to make. The creamy custard filling paired with the crisp puff pastry offers a satisfying contrast in textures, while the fresh berries provide a burst of freshness in every bite.
Perfect Occasion: Ideal for brunches, afternoon tea, or as a sweet finale to a dinner party, these custard pockets are versatile and elegant. They are also perfect for holiday gatherings or as a special treat for celebrations.
Decoration Tips: For an extra touch of elegance, dust these mini pockets with a generous amount of powdered sugar and arrange the fresh raspberries and blueberries beautifully on top. You can also serve them with a dollop of whipped cream or a drizzle of fruit coulis for added decadence.
Ingredients:
For the Vanilla Custard:
- 250 ml milk
- 3 egg yolks
- 50 g sugar
- 20 g cornstarch
- 1 tsp vanilla extract
For the Custard Pockets:
- 1 roll of puff pastry, about 400 g
- Egg yolk for brushing
- 1 tsp cream or milk for brushing
- Powdered sugar for dusting
- Raspberries and blueberries for decorating
Instructions:
- Prepare the Custard:
- Heat the milk in a saucepan until it is hot but not boiling.
- In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Gradually add the hot milk to the egg mixture, whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens.
- Remove from heat, stir in the vanilla extract, and let cool. Place plastic wrap directly on the surface of the custard to prevent a skin from forming.
- Assemble the Custard Pockets:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut the puff pastry into 8 x 8 cm squares.
- Place a spoonful of custard in the center of each square. Bring the corners together and pinch to seal, forming pockets.
- Brush the pockets with a mix of beaten egg yolk and cream or milk.
- Bake and Serve:
- Bake the custard pockets for 15-20 minutes or until golden and puffed.
- Let cool slightly, then dust with powdered sugar and decorate with raspberries and blueberries.
Enjoy these Mini Custard Pockets, a charming and delightful dessert that combines the classic flavors of vanilla, berries, and pastry into one delightful bite. Perfect for sharing or indulging on your own!