Ingredients :
- 6 egg yolks
- 1/2 cup water
- 1/3 cup corflour
- 2/3 castor sugar
- 2 teaspoons vanilla extract
- 60 g butter
- 1 1/2 cups whole milk
- 1 1/2 cups heavy whipping cream
- 2 cans crescent dough ( or puff pastry)
- 1 cup powdered sugar
- Juice of 1/2 lemon
- Zest of 1 lemon
Method :
- Bake for 10 minutes or until golden. Repeat for second sheet of dough. Allow to cool on a wire rack.
- To make the filling, place the milk, cream butter, vanilla and sugar in a saucepan over medium-low heat and cook until hot but not boiling (there should just be bubbles around the edge of the pot).
- Mix the cornflour and water to a smooth paste and whisk into the hot milk mixture and then add the egg yolks and stir, allowing to simmer, for 6 minutes or until the mixture has thickened.
- Remove from the heat allow to cool to room temperature. (Or in the fridge)
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