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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 12 people

Featured in

Oct 2007

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool