Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 ml whole milk
- 150 g white granulated sugar or 10 tablespoons fructose
- 80 g (8 tablespoons ) cornstarch
- 3 whole eggs
- 1 tablespoon vanilla extract
- 200 g puff pastry , rolled to 3–6 mm thick
Directions
Preheat oven to 200°C. If using frozen puff pastry take it out from the freezer.
Heat the milk in a saucepan until scalding but not boiling.
In a bowl, mix the sugar and the cornstarch, then beat in the whole eggs. Very gradually whisk the hot milk into this mixture to avoid cooking the egg. Add the vanilla extract, and return this mixture to the saucepan.
Cook for 5 minutes over medium heat, stirring constantly to avoid curdling. Remove from the heat before it gets to the boiling point.
Line a buttered metal pie pan with the puff pastry to make a crust. Fill the crust with the hot custard.
Bake for 25–30 minutes in the preheated oven until golden on the top. Cool to room temperature, then chill in the refrigerator.