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>>Chef's recipes>>Vanilla Custard

Vanilla Custard

From Inbal Jerusalem, Executive Chef Moti Buchbut

Pistachio Macaroons Cookies

Servings: 24 pastries

Ingredients for dough

  • 3 c. flour
  • 25 g. fresh yeast
  • 100 g. sugar
  • 180 ml. milk or Rich’s cooking cream
  • 3 egg yolks
  • Grated lemon rind from half a lemon
  • 120 g. softened butter or margarine(at room temperature)
  • 1 tsp. salt

Cheese and raisin filling

  • 500 g. custard/ vanilla pudding/9% white cheese
  • 100 g. sugar
  • 20 g. vanilla sugar
  • 1 tsp. vanilla extract
  • 2 egg yolks
  • Grated lemon rind from half a lemon
  • 2 Tbs. (20 g.) cornstarch
  • 20 g. melted butter/ margarine
  • 75 g. raisins


  • Egg beaten with 1 Tbs. water


  • Mix flour and yeast in mixer with dough hook. Add sugar, milk, egg yolks, lemon rind, melted butter and salt, and mix for 5 minutes until the dough is soft, smooth and shiny. Cover the dough and leave to rise until volume doubles (approximately 1 hour).
  • In a separate bowl, mix cheese, sugar, vanilla sugar, vanilla extract, egg yolks, lemon rind and cornstarch. Mix until smooth, then add melted butter and raisins. Refrigerate.
  • Place the dough in a rectangular pan 0.5 cm. deep. Flatten the dough and slice into equal 10 cm. squares.
  • Place a heaping tablespoon of filling in each square. Close square by folding two opposing corners over filling and pinching closed. Then fold two other opposing corners and pinch closed. The pastry will look like a sealed envelope. (The filling might overflow a bit.)
  • Place the pastries spaciously on a pan lined with baking paper. Cover and leave to rise until pastries almost double in size.
  • Heat oven to 190°.
  • Gently brush egg over pastries and bake 15 minutes until pastries are browned all around. Chill and decorate with powdered sugar.