Vanilla Cookie Custard Cups

bonCook products used: Perforated Baking Sheet, Classic Muffin Tray, Stainless Mixing Bowl, Shaper, Pastry Bag, Pastry Tips, Pastry Bag Stand

Ingredients

Cookie Cups

• 2 1/4 cups flour

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 1 cup unsalted butter, room temperature

• 1 1/2 cups sugar

• 2 large eggs, room temperature

• 2 teaspoon vanilla extract

Vanilla Custard

• 4 cups milk

• 1 teaspoon vanilla bean paste

• 1/2 cup cornstarch

• 2/3 cup sugar

• 4 large egg yolks

Instructions

Cookie Cups

1. Preheat the oven to 350 degrees F.  Place 2 Classic Muffin Trays on 2 Perforated Baking Sheets.  

2. In the Stainless Mixing Bowl, whisk together flour, baking soda, and salt, set aside.  

3. Beat butter and sugar on medium-high until pale and fluffy (2-3 minutes).  Reduce speed and add eggs (one at a time), and vanilla.  Beat until combined.  

4. Add flour mixture and mix until just combined.  

5. Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatter slightly.  

6. Bake for 10-12 minutes or until light browned and mostly set.  

7. Remove from the oven and immediately use a small jar or container (I used the Shaper) to press firmly down in the center to create a well.  Cool in the tray for 10 minutes, then unmold and place on a wire rack to cool completely.  

Vanilla Custard

1. Place 3 cups milk and vanilla bean paste into a medium saucepan.  Cook over high heat, stirring often until it just starts to simmer.  Remove from heat.  

2. In the Stainless Mixing Bowl, whisk remaining 1 cup milk, egg yolks, sugar, and cornstarch.  

3. While whisking vigorously, slowly pour the hot milk into the egg mixture.  

4. Return mixture to the saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.  

5. Pass through a strainer (I used a fine mesh sieve) and into a small bowl.  Place plastic wrap directly on top of custard to prevent a skin from forming.  Place in the refrigerator to cool completely. 

6. Whisk custard to a smooth texture and pipe into cooled cookie cups.  

7. Top with fruit and sprinkle with powdered sugar if desired.  

8. Store in the refrigerator and serve within two days.   

Download the printable recipe here.