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12 Serves
77 Mins
Preheat your oven to 175°C and line a baking sheet with parchment paper.
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Vitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
70 µg / 400 µgCalcium
20 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
81 mg / 1,250 mgPotassium
73 mg / 4,700 mgSodium
222 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
1 g / 28 gSugar
21 g / 50 gSaturated Fat
11 g / 20 gCholesterol
76 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 gRoll out the puff pastry and cut into two equal rectangles. Place them on the baking sheet and bake until golden brown and crisp.
In a saucepan, whisk together the milk, sugar, flour, and egg yolks until smooth. Cook over medium heat, stirring constantly with a wooden spoon until the pastry cream thickens.
Remove the custard from the heat and stir in the vanilla extract and butter. Allow the cream to cool completely.
Spread the cooled custard evenly over one layer of puff pastry, then top with the second layer. Dust the top with powdered sugar before serving.
4
g37
g8
g
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Kenyan