35 Exotic Vanilla Custard Pie Envelopes fit for newbie.

Whether you are a college student just beginning your own cooking experiments or a skilled chef with lots of supper celebrations under your belt, there is always something new to find out about cooking. We hope these Vanilla Custard Pie Envelopes recipe and tips can help you in your kitchen area tonight, and get used to remarkable home-cooked dishes.

Provide Custard.
Prepare white sugar.
You need to prepare vanilla extract.
You need medium-sized egg yolks.
Prepare whole milk.
You need + 1/4 tsp cornstarch.
Provide Pie crust.
Provide AP flour.
You need baking powder.
Provide salt.
You need to prepare white sugar.
Provide butter.
Provide vanilla bean extract.
Use + 1/4 tsp whole milk.
You need egg (for eggwash).

Short Tips:

First, let’s make the custard. In a medium-sized sauce pan, combine everything but the cornstarch. Once the sugar has dissolved, add the cornstarch and mix quickly to avoid lumps. Cook on low heat for 5 minutes; stir constantly..
In about 1 minute you will begin to feel the mixture thickening. Keep stirring for the remaining time of 4 minutes..
Pour the custard inside an air-tight container; chill in the fridge for 1+ hours. (If you don’t have time to prepare the pie crust envelope, this custard recipe is amazing to eat as is.).
Whisk the egg and 1 tbsp of cold water together to make the eggwash; set aside..
Next, it’s crust time! You can either use the recipe I’m listing below, or you can use your favorite pre-made pie dough. I always recommend making things from scratch.).
Preheat oven to 200 degrees Celsius. (400 degrees Fahrenheit).
Then, combine your dry ingredients in a medium-sized bowl and mix with a fork or whisk. Next, add the butter and use your fingers to combine everything until the texture is crumbly..
In a separate bowl, combine milk and vanilla bean extract (or vanilla extract) together. Then, add it to the dry mixture. Mix by hand until you have formed a ball of dough..
Roll out your dough and cut into a large square. Cut into 4 equal-sized pieces. Set aside your scraps of dough to use later..
Take aluminum foil and loosely fold vertically several times. Once you reach the top, fold over horizontally 2-3 times. This is going to be used as the mold for creating the crust envelope. Spray the foil generously with olive oil spray to avoid sticking..
Make sure that the foil is not completely flat so that you will have enough room to fill the envelopes with the custard..
Place the folded aluminum foil on top of one of the pre-cut dough pieces. Pull up one corner of the dough, then fold the corners on the left and right on top to make an envelope shape..
With a pastry brush, gently coat the envelopes with the eggwash. Lightly sprinkle sparkling sugar, or granulated sugar on top of the envelopes. Bake with the foil inside the envelope for 18-20 minutes..
OPTIONAL: Use the extra scraps of dough and make a small shape or design to add something fun on the front of the envelope like I did..
Take out of the oven and let it cool for about 5 minutes. Then, gently pull out the foil..
Fill a piping bag with the custard, and pipe it into the envelope until it reaches the top. Be careful not to overfill it otherwise the crust might crack slightly..
Top with your favorite fruit or eat as is. (I used diced bananas and whipped cream!).
Yes, please!! 🤤.

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