Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a free Joseph Joseph Nest 7 set valued at $59.95! Offer ends 20 August.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Custard horns (Canutillos)

You'll need

  •  
  • Pastry horns
  • 300 gm block
  • puff pastry
  • For dusting:
  • plain flour
  • 1
  • egg, lightly beaten
  • To serve:
  • icing sugar
  •  
  • Custard
  • 500 ml (2 cups)
  • milk
  • ½
  • lemon, rind only (removed with a peeler)
  • 6
  • egg yolks
  • 110 gm (½ cup)
  • white sugar
  • 90 gm
  • plain flour
  • 1 tbsp
  • butter

Method

  • 01
  • Preheat oven to 220C. Roll out pastry on a lightly floured work surface to 5mm thick. Using a sharp knife cut into 5cm-wide strips. Wrap strips, slightly overlapping, around 6 small metal baking horns (see note). Place on a baking tray, with end of pastry tucked under base, and bake for 10-15 minutes or until golden, transfer to a wire rack and cool. Horns will keep in an airtight container for 3 days.
  • 02
  • For custard, combine milk and lemon rind in a saucepan and simmer over low-medium heat for 10 minutes to infuse. In a separate bowl, whisk egg yolks and sugar until pale and frothy, then whisk in flour. Remove lemon rind from milk and discard, then slowly whisk milk into egg yolk mixture. Return mixture to pan and stir over low heat for 10 minutes or until thick. Stir through butter and refrigerate until cold. Custard may be made up to 1 week ahead.
  • 03
  • To serve, pipe or spoon custard into pastry horns.

Note Metal baking horns are available from specialist kitchen stores or baking suppliers.


At A Glance

  • Serves 12 people
  • 15 min preparation
  • 35 min cooking (plus chilling)
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
a LeCreuset kitchen pack!

Win a LeCreuset kitchen pack thanks to new film The Hundred Foot Journey. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 12 people
  • 15 min preparation
  • 35 min cooking (plus chilling)

Featured in

Oct 2007

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.