Comments on: Vanilla Custard Cookie Cups

By: Olivia

Olivia — Thu, 11 Jan 2024 17:22:46 +0000

In reply to JoAnn. So glad you liked these, JoAnn!

By: JoAnn

JoAnn — Thu, 11 Jan 2024 16:21:50 +0000

I made these this morning after having them at our family Christmas party. They were delicious.

By: Olivia

Olivia — Thu, 04 Jan 2024 17:47:27 +0000

In reply to Winnie. Hi Winnie! Start checking them at 7-8 mins or so.

By: Winnie

Winnie — Mon, 01 Jan 2024 05:29:40 +0000

Hi Olivia. Would like to check if I bake with mini muffin trays what time would you suggest I bake?

By: Olivia

Olivia — Tue, 11 Jul 2023 16:51:02 +0000

In reply to Layla. Hi Layla! That should work fine as long as it's a proper AP GF flour blend.

By: Layla

Layla — Thu, 06 Jul 2023 07:46:06 +0000

Hi! Can i replace the flour with Gluten Free flour?

By: Olivia

Olivia — Mon, 19 Jun 2023 17:03:34 +0000

In reply to Kylie.

Hi Kylie! Did you cook it until it boiled? That should thicken it right up. I have a detailed tutorial here: https://livforcake.com/pastry-cream-creme-patissiere/

By: Kylie

Kylie — Fri, 16 Jun 2023 23:51:57 +0000

My custard came out super liquidy and don’t know how to fix it

By: Olivia

Olivia — Wed, 05 May 2021 21:50:45 +0000

In reply to Kaitlyn.

Hi Kaitlyn! I’m so glad you like these! You could definitely try to flavour the pastry cream, but I would add zest instead of lemon juice. Lemon juice will curdle the milk but zest should be ok, I would do 1 Tbsp lemon zest. I would still add the vanilla but you can leave it out too 🙂 If you want a really strong lemon punch then I would do a lemon curd instead: https://livforcake.com/lemon-curd/

By: Kaitlyn

Kaitlyn — Wed, 05 May 2021 00:37:50 +0000

I have made this a couple of times to very impressed family and friends! I was wondering if you have ever tried making the custard with lemon juice instead of vanilla? I want to try to make a citrus custard, but I’m not sure if it’s just an easy swap or not.