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Vanilla Custard Cookie Cups

Irresistible Vanilla Custard Cookie Cups for Sweet Moments

Vanilla Custard Cookie Cups are delightful desserts that combine a soft sugar cookie base with creamy vanilla custard and fresh berries.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 cookie cups
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 2 cups all-purpose flour Gluten-free flour can be used as a substitute.
  • 1 teaspoon baking soda Do not substitute with baking powder.
  • 1/2 teaspoon salt Sea salt can be used in a pinch.
  • 1 cup unsalted butter Can use room temperature margarine or dairy-free butter.
  • 3/4 cup granulated sugar Coconut sugar can be used for a lower-glycemic option.
  • 2 large eggs Can substitute with flax egg for a vegan version.
  • 1 teaspoon vanilla extract Vanilla bean paste enhances richness.
For the Vanilla Custard
  • 4 cups milk Non-dairy milk options work well.
  • 2 tablespoons vanilla bean paste Pure vanilla extract can be used.
  • 1/4 cup cornstarch Arrowroot powder is a possible alternative.
  • 4 large egg yolks No vegan substitutes without altering flavor.

Equipment

  • Muffin tins
  • Mixing bowls
  • Saucepan
  • Whisk
  • Piping bag

Method
 

Prepare Cookie Cups
  1. Preheat your oven to 350°F (175°C). Coat muffin tins with cooking spray.
  2. Whisk together flour, baking soda, and salt; set aside.
  3. Beat butter and sugar until fluffy, then add eggs and vanilla, mixing until smooth.
  4. Incorporate the flour mixture until just combined.
Bake the Cookie Cups
  1. Scoop 3 tablespoons of dough into each muffin tin, pressing down lightly.
  2. Bake for 10-12 minutes until the edges are lightly browned.
  3. Create a well in the center using a small jar or spoon. Cool in the pan for 10 minutes.
Prepare Vanilla Custard
  1. Heat milk and vanilla bean paste in a saucepan until it simmers.
  2. In a bowl, whisk remaining milk, egg yolks, sugar, and cornstarch until smooth.
  3. Gradually add hot milk while whisking, return to saucepan and cook until thickens.
Cool the Custard
  1. Strain custard through a fine-mesh sieve into a bowl and cover with plastic wrap.
  2. Cool completely in the refrigerator for at least 1 hour.
Assemble the Cookie Cups
  1. Whisk the cooled custard gently to smoothen.
  2. Fill each cookie cup with custard and top with fresh berries.

Nutrition

Serving: 1cookie cupCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Whisk vigorously to prevent curdling and ensure the right texture; monitor baking time closely for optimal results.

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