Custard-Filled Cookie Cups

I was in the mood for a custardy dessert when I happened upon this recipe. And I'm so glad I did - it is delightful! And beautiful! And light and springy! 

I also like that it is portion controlled - it's the perfect size for a nice ending to a dinner - just the right amount of sweetness with a little fruit thrown in for good measure!

You start by making a simple sugar cookie batter, then scooping that into greased muffin tins. After you scoop, flatten it out a bit with your fingers (as above) 

then bake. As soon as they're baked, use a small jar (I used a small Penzey's spice jar!) to make an indentation in each, to create a cup.

While the cookies bake, you make the custard. (If you wanted to make it even simpler, you could just make a box of vanilla pudding. But this custard recipe is VERY good, so I would recommend getting all pastry-chef-ish and going all out on the homemade.) 

Then everything cools, and eventually you can assemble into these cute little individual desserts! Enjoy!

Custard-Filled Cookie Cups

Cookie cups:

• 1 cup + 2 Tbsp. flour

• 1/4 tsp. baking soda

• 1/2 tsp. salt

• 1/2 cup butter, softened

• 3/4 cup sugar

• 1 egg

• 1 tsp. vanilla

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Vanilla Custard:

• 2 cups milk

• 1 tsp. vanilla 

• 1/4 cup cornstarch

• 1/3 cup sugar

• 2 egg yolks

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For the cookie cups:

Whisk together flour, baking soda, and salt, set aside.

Using an electric mixer, beat butter and sugar until pale and fluffy. Reduce speed and add egg and vanilla. Beat until combined. Add flour mixture and mix until just combined.

Using a large cookie scoop (3 Tbsp), scoop dough into greased muffin tin cups, then press down to flatten slightly. Bake at 350 for 10-12 mins or until lightly browned and mostly set.

Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.

Meanwhile, make the custard: 

In a medium saucepan over high heat, cook 1 cup milk, stirring often until it just starts to simmer. Remove from heat. In a medium bowl, whisk remaining 1 cup milk, egg yolks, sugar, and cornstarch.

While whisking vigorously, slowly pour about half of the hot milk into the egg mixture. Return mixture to the remaining milk in saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil. 

Remove from heat and stir in vanilla. Transfer to a bowl, then place plastic wrap directly on top of custard to prevent a skin from forming then place in refrigerator to cool completely.

When ready to serve, whisk custard to a smooth texture and spoon into cooled cookie cups. Top with fruit and dust with powdered sugar.

Recipe Source: Adapted from Liv for Cake