Ingredients
Instructions
Vanilla Bean Custard
- In a saucepan, whisk together the sugar, corn starch and salt.
- Whisk in the egg yolks until smooth, then gradually whisk in the milk and cream.
- Use a paring knife to split the vanilla bean lengthwise, and scrape out the seeds. Whisk the vanilla bean seeds into the custard.
- Cook the custard over medium heat, whisking constantly, until the custard begins to thicken and bubble - this should take about 8-10 minutes. Once it begins to bubble, continue to cook for 1 full minute while whisking.
- Remove from the heat and whisk in the butter.
- Set aside and allow to cool to room temperature.
Danish
- Preheat oven to 400F.
- On a flat surface spread the puff pastry and gently roll out. Cut it into 6-8 equally sized squares or rectangles depending on the shape of your puff pastry. Place on the baking sheet.
- Fill a piping bag with the custard and cut the tip off about 1 inch in. Pipe a line in the center of each puff pastry rectangle making sure to leave about half an inch on each side.
- In a small bowl, whisk the egg and 1 tablespoon water to make the egg wash. Dip a pastry brush in the egg wash, and brush the edges of the puff pastry.
- Bake in the preheated oven for 15-16 minutes before pulling them out and letting them cool down on a cooling rack
