This is a favorite of all Kiwis, and you can taste why! The New Zealand Custard is like a custard sandwich with luscious, creamy, floral sweet custard in the center. On the outside are layers of flaky, buttery, crisp puff pastry, dusted with powdered sugar for an extra touch of sugary goodness. Slice into pure joy with this New Zealand Custard and see how the folks in the Southern Hemisphere like their desserts!
Ingredients
- 2 sheets frozen puff pastry
- 1 3/4 cups whole milk
- 1 cup heavy whipping cream
- 7 large egg yolks
- 3/4 cup sugar
- 2/3 cup custard powder or cornstarch
- 1/2 teaspoon unflavored gelatin powder
- 2 tablespoons water
- 1/3 cup unsalted butter, diced
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- powdered sugar, to taste, for dusting
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line an 8×8-inch metal pan with two layers of parchment paper, making sure there are several inches of parchment hanging over the sides.
Step 3 –Line a large sheet pan with parchment paper.
Step 4 –Arrange the pastry sheets on the prepared sheet pan and top with a layer of parchment paper.
Step 5 –Place another sheet pan over the parchment layer and place a heavy skillet on top.
Step 6 –Bake the pastry sheets, about 20-25 minutes.
Step 7 –Remove the heavy skillet, the second sheet pan, and the top layer of parchment paper and bake until the pastry sheets are golden, about 5-7 minutes.
Step 8 –Transfer the pastry sheets from the oven.
Step 9 –While the pastry sheets are still warm, use a sharp knife to cut them into neat squares that will fit snugly in the prepared 8×8-inch pan.
Step 10 –Add the milk and the whipping cream to a medium saucepan.
Step 11 –Bring the milk mixture to a low boil and then immediately transfer it from the heat.
Step 12 –Whisk the egg yolks, the sugar, and the custard powder together in a large bowl until well-combined.
Step 13 –Slowly add 1/2 of the hot milk mixture to the egg mixture while whisking the eggs constantly, thus tempering the eggs. Don’t go too fast and do not stop whisking.
Step 14 –Add the tempered egg mixture to the remaining milk mixture in the saucepan.
Step 15 –Place the saucepan over medium heat and stir constantly until the custard boils and thickens. It should be thick enough to hold stiff ridges when stirred.
Step 16 –In a small bowl, bloom or soak the gelatin in the water for 2 minutes.
Step 17 –Add the gelatin, the butter, the salt, and the vanilla to the custard mixture and beat rapidly with a whisk until smooth.
Step 18 –Let the custard cool at room temperature, about 5-10 minutes. Make sure the custard starts to cling to the sides of the bowl, mixing more if needed.
Step 19 –Lay one pastry square in the parchment-lined pan.
Step 20 –Spread the warm custard over the pastry square in a smooth, even layer.
Step 21 –Top the custard with the remaining pastry square and press it down gently to remove any air bubbles.
Step 22 –Cover the pan tightly with plastic wrap.
Step 23 –Chill the custard square in the fridge for at least 5 hours and up to overnight.
Step 24 –Use the overhanging parchment paper to transfer the custard square from the pan.
Step 25 –Discard the parchment paper.
Step 26 –Dust the square with the powdered sugar.
Step 27 –Use a sharp serrated knife to cut through the top pastry layer, then use a sharp chef’s knife to slice the custard and bottom pastry layer.
Step 28 –Serve.
