This easy Puff Pastry Black Bottom Custard Cups recipe combines creamy vanilla pudding, rich semi-sweet chocolate, and crunchy almonds in a delicious pastry cup. Perfect for a quick dessert, it’s simple to make with common ingredients and offers a delightful sweet bite for any occasion.
Ingredients Needed
- 1 package (3.4 ounces/96 g) instant vanilla pudding and pie filling mix
- 1 cup (240 ml) cold milk
- 1/7 teaspoon (a pinch) almond extract
- 2 ounces (55 g) semi-sweet chocolate, melted
- 1 package (9.5 ounces/270 g) Puff Pastry Cups, prepared according to package directions
- 2 tablespoons (30 g) finely chopped almonds
How To Make Puff Pastry Black Bottom Custard Cups
- Prepare the Pudding: Beat the pudding mix and milk in a medium bowl with a whisk for 2 minutes. Beat in the almond extract. Cover and refrigerate for 10 minutes.
- Set the Chocolate: Spoon 1/2 teaspoon (about 2.5 ml) of melted chocolate into each pastry cup. Let stand for 5 minutes or until set.
- Assemble the Cups: Spoon about 2 1/2 teaspoons (12.5 ml) pudding mixture into each pastry cup. Sprinkle with the chopped almonds.
Recipe Tips
- Chill the pudding mix: Make sure to refrigerate the pudding for at least 10 minutes so it firms up properly before filling the pastry cups.
- Let the chocolate set: Wait until the melted chocolate is fully set before adding the pudding. This creates a firm “bottom” layer and prevents the pudding from mixing with the chocolate.
- Use freshly baked pastry cups: Follow the package directions for baking the puff pastry cups so they’re crisp and ready to hold the creamy filling.
- Sprinkle almonds last: Add the chopped almonds right before serving to keep them crunchy and fresh.
- Don’t overfill: Spoon about 2 1/2 teaspoons of pudding into each cup to ensure they don’t overflow and stay neat for serving.
How To Store Leftovers?
Let the leftover Puff Pastry Black Bottom Custard Cups cool to room temperature. Then, store them in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 cup (approximately 45 grams)
- Calories: 180
- Total Fat: 11g
- Saturated Fat: 5g
- Total Carbohydrate: 17g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 3g
Try More Puff Pastry Desserts:
Puff Pastry Black Bottom Custard Cups
Description
This easy Puff Pastry Black Bottom Custard Cups recipe combines creamy vanilla pudding, rich semi-sweet chocolate, and crunchy almonds in a delicious pastry cup. Perfect for a quick dessert, it’s simple to make with common ingredients and offers a delightful sweet bite for any occasion.
Instructions
- Prepare the Pudding: Beat the pudding mix and milk in a medium bowl with a whisk for 2 minutes. Beat in the almond extract. Cover and refrigerate for 10 minutes.
- Set the Chocolate: Spoon 1/2 teaspoon (about 2.5 ml) of melted chocolate into each pastry cup. Let stand for 5 minutes or until set.
- Assemble the Cups: Spoon about 2 1/2 teaspoons (12.5 ml) pudding mixture into each pastry cup. Sprinkle with the chopped almonds.
Notes
- Chill the pudding mix: Make sure to refrigerate the pudding for at least 10 minutes so it firms up properly before filling the pastry cups.
- Let the chocolate set: Wait until the melted chocolate is fully set before adding the pudding. This creates a firm “bottom” layer and prevents the pudding from mixing with the chocolate.
- Use freshly baked pastry cups: Follow the package directions for baking the puff pastry cups so they’re crisp and ready to hold the creamy filling.
- Sprinkle almonds last: Add the chopped almonds right before serving to keep them crunchy and fresh.
- Don’t overfill: Spoon about 2 1/2 teaspoons of pudding into each cup to ensure they don’t overflow and stay neat for serving.