by OPTION 1 – Sandwich the freshly cooked pastry cream between the two layers of puff pastry and slice later. Carefully cut your baked puff pastry in half (in two identical halves) with a serrated knife. One for the bottom and one for the top. Line a baking dish with foil and place the bottom pastry sheet on there.. All you will need to make custard is milk, eggs, sugar, and flavorings. It is a sauce made out of milk. The ingredients in the custard are all gluten-free. For example, there is no gluten in milk, egg, or sugar. Gluten is a complex type of protein found in cereal grains—for example, anything made from flour, wheat, rye, barley, etc.
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Prepare a large baking tray by lining with good-quality non-stick baking paper. In a smallish bowl, weigh and mix together the flour, custard powder, xanthan gum and salt and stir well to blend. Set aside. In a larger bowl, cream together the butter, sugar and vanilla extract until light, pale and smooth.. Check the label on your custard powder to ensure it is gluten-free and egg-free. I recommend going for a brand that doesn’t use a myriad of artificial flavors and stabilizers. Milk: Milk forms the base of this creamy treat. I’ve used 2% organic milk with some half and half to mix the custard powder. For a vegan option, substitute the milk.
