Ann Amernick's Mocha Custard
All the yolks in this custard make it more akin to a creme brulee base than the softer pastry cream traditionally used to fill napoleons. It must be sufficiently chilled before it can be cut into squares. If you don't want to bother with puff pastry (even the store-bought frozen variety), the custard squares would also be perfect with shortbread or other crisp cookies.
bass, cola, egg, egg yolk, espresso, heavy cream, instant espresso powder, puff pastry, sugar, vanilla extract
bread, custard, pastry, cookie, pie, frozen, crisp
traditional, heavy, soft, crisp
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