Danish with Cream Cheese Custard
Ingredients:
Custard filling:
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
125 ml sugar
125 ml milk
15 ml corn flour
3 large egg(s)
5 ml vanilla essence
Pastry:
500 g puff pastry
30 ml water
1 egg, beaten
To serve:
icing sugar for dusting
Method
Preheat the oven to 190°C.
Custard filling:- Using a saucepan, slowly heat the cream cheese and half of the sugar (
- 5 ml) and milk (
- 5 ml) while whisking until smooth and lump free.
- Mix the corn flour with a little bit of milk to form a thin smooth paste.
- Beat the eggs, remaining milk and sugar and vanilla essence together.
- Add the corn flour mixture and beat in.
- Add the warm cream cheese mixture to the cold egg and milk mixture and mix through.
- Return to the stove and stir over low heat until the mixture is smooth and thick.
- Transfer to a bowl. Cover with cling wrap, placing it directly on top of the custard to prevent a skin from forming on top. Leave to cool.
Pastry:- Cut the pastry into 10 x 10 cm squares.
- Spoon or pipe a dollop of custard in the centre.
- Fold the opposite corners over to the centre. Pinch to close.
- Brush with beaten egg and place in the freezer for 10 – 15 minutes to firm up.
- Bake for 15 – 20 minutes until golden and puffed.
- Leave to cool and dust with icing sugar before serving.
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