Chocolate Custard Bars

Name: Chocolate Custard Bars
Ingredients: 2 sheets frozen puff pastry, , thawed; 3/4 cup granulated sugar, plus 2 tbsp; 1 cup cornstarch; 1/3 cup cocoa powder, sifted, plus extra to dust; 3 cups milk; 1 1/4 cups heavy cream; 7 oz milk chocolate, finely chopped; 4 1/2 tbsp butter, chopped; 3 None large egg yolks; None None powdered sugar, to dust; None None whipped cream, to serve

11 ingredients

5 steps

Ingredients

2 sheets frozen puff pastry, , thawed
3/4 cup granulated sugar, plus 2 tbsp
1 cup cornstarch
1/3 cup cocoa powder, sifted, plus extra to dust
3 cups milk
1 1/4 cups heavy cream
7 oz milk chocolate, finely chopped
4 1/2 tbsp butter, chopped
3 None large egg yolks
None None powdered sugar, to dust
None None whipped cream, to serve

Directions

1

Preheat oven to 425°F. Line base and sides of an 8 inch square cake pan with parchment paper, allowing ends to overhang.
2

Place puff pastry sheets on 2 baking trays. Prick all over with a fork and sprinkle evenly with 2 tbsp sugar. Bake for 12-15 mins, until golden and puffed. Let cool.
3

Meanwhile, in a large saucepan, whisk together remaining sugar, cornstarch and cocoa powder. Gradually whisk in 1/2 cup milk to form a thick paste. Stir in remaining milk and cream until smooth. Cook over low heat, stirring constantly, until mixture comes to a boil and thickens. Simmer, stirring, for 3-4 mins, until very thick and smooth. Add chocolate and butter. Stir until melted and smooth. Remove from heat and stir in egg yolks.
4

Trim puff pastry sheets to fit snugly into cake pan. Place 1 sheet in pan, sugar-side down. Pour chocolate mixture over puff pastry, smoothing surface. Top with remaining puff pastry sheet while still hot, sugar-side up. Press down gently then chill until firm.
5

Cut into squares and dust with powdered sugar. Serve with whipped cream.