Thursday, 24 April 2014
Mango Strudel by Tiffany Koong
Custard Recipe previously shared by Angelin Goh
1tbsp all purpose flour, sifted together with corn flour
1tbsp corn flour
2.5 egg yolk
Few drop of vanilla essence
1tbsp condense milk
Warm the milk over double boiler till hot,gradually add flour n sugar and whisk well continuosly
Add in egg yolk gradually,keep whisking
Add essence n condense milk
Remove from heat when mixture thickens and put bowl over a bowl of ice water to maintain the custard in smooth texture.
Little of butter may be added if u like glossy sheen on custard.
Prepare ur brand of instant puff pastry as indicated on package.
Spread custard n cut fruits up to three layers ,sprinkle with icing sugar on top
Note: i use pampas puff pastry sheet