I thought of these single-serving mille-feuille with custard as a small easy dessert to serve at Christmas, at New Year’s Eve, or whenever you crave something simple yet impressive. They are also perfect for a dessert buffet because they can be prepared in advance, assembled in a flash, and always look great with crispy pastry discs and custard. A quick and easy recipe, but with all the beauty of homemade mille-feuille.

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I have opened a channel of recipes open to everyone and free on WhatsApp without notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Here are more recipes with custard just below:

Single-serving Mille-feuille with Custard

Difficulty: Medium
Cost: Economical
Rest time: 30 Minutes
Preparation time: 30 Minutes
Portions: 8 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 package puff pastry
2 cups milk
4 egg yolks
1/2 cup sugar
1/3 cup cornstarch
1 teaspoon vanilla extract
to taste powdered sugar

Tools

Pastry cutter
Parchment paper

Steps

To prepare the homemade mille-feuille with ready-made puff pastry and CUSTARD, unroll the package on a work surface.
Use a small pastry cutter to cut out as many small circles as visible in the photo.
Pierce the circles with the tines of a fork and sprinkle them with powdered sugar.
Cover the circles with a sheet of parchment paper and place a baking tray on top, to prevent them from rising too much during baking, ensuring even cooking.
Bake the puff pastry scraps at the same time, which will be used later to cover the perimeter of the single-serving mille-feuille.
Bake in a static oven at 375-390°F for about 15-20 minutes, checking the baking until you get a golden and dry puff pastry.
Take out of the oven and let cool completely.
Meanwhile, prepare the custard.
Heat 2 cups of milk in a saucepan.
In a bowl, mix 4 egg yolks with 1/2 cup of granulated sugar, add 1/3 cup of cornstarch and 1 teaspoon of vanilla extract, then blend well.
Gradually pour the hot milk into the mixture, stir, and transfer back to the heat.
Cook, stirring continuously with a hand whisk until a thick custard is obtained.
When the custard is just warm, add 3 1/2 tablespoons of butter, stir and let cool completely.
Transfer the custard into a piping bag.
Place a puff pastry circle on a plate.
Spread a layer of custard.
Cover with a second circle, add more custard, and close with a third puff pastry circle.
Coat the top with a thin layer of custard.
Finely crumble all the puff pastry scraps and use them to entirely cover the filled dessert, including the edges.
Keep in the refrigerator until ready to serve and … enjoy your meal! Annalisa