Chocolate Custard Bars
Ingredients
- 2 sheets frozen puff pastry, , thawed ⓘ
- 3/4 cup granulated sugar, plus 2 tbsp ⓘ
- 1 cup cornstarch ⓘ
- 1/3 cup cocoa powder, sifted, plus extra to dust ⓘ
- 3 cups milk ⓘ
- 1 1/4 cups heavy cream ⓘ
- 7 oz milk chocolate, finely chopped ⓘ
- 4 1/2 tbsp butter, chopped ⓘ
- 3 None large egg yolks ⓘ
- None None powdered sugar, to dust ⓘ
- None None whipped cream, to serve ⓘ
Instructions
- Preheat oven to 425°F. Line base and sides of an 8 inch square cake pan with parchment paper, allowing ends to overhang.
- Place puff pastry sheets on 2 baking trays. Prick all over with a fork and sprinkle evenly with 2 tbsp sugar. Bake for 12-15 mins, until golden and puffed. Let cool.
- Meanwhile, in a large saucepan, whisk together remaining sugar, cornstarch and cocoa powder. Gradually whisk in 1/2 cup milk to form a thick paste. Stir in remaining milk and cream until smooth. Cook over low heat, stirring constantly, until mixture comes to a boil and thickens. Simmer, stirring, for 3-4 mins, until very thick and smooth. Add chocolate and butter. Stir until melted and smooth. Remove from heat and stir in egg yolks.
- Trim puff pastry sheets to fit snugly into cake pan. Place 1 sheet in pan, sugar-side down. Pour chocolate mixture over puff pastry, smoothing surface. Top with remaining puff pastry sheet while still hot, sugar-side up. Press down gently then chill until firm.
- Cut into squares and dust with powdered sugar. Serve with whipped cream.
Nutrition & Diet Analysis (per serving)
993
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).