Equipment Needed
- Mixing bowls (medium and small)
- Electric hand mixer or stand mixer
- Whisk
- Small saucepan
- Fine-mesh sieve (optional but helpful for custard)
- Mini muffin tin (24-count)
- Piping bag or a zip-top bag with the corner snipped off
- Small bowl for melting chocolate
- Spoon or small offset spatula
Step-by-Step Instructions
First, I make the shortbread cookie cups. I preheat my oven to 350°F (175°C). In my mixing bowl, I beat the softened butter and sugar together on medium speed until light and fluffy, about 2 minutes. I then beat in the egg yolk and vanilla extract until just combined. I add the flour and salt, mixing on low speed until the dough comes together in a soft ball. The dough will be slightly sticky. I divide the dough into 24 equal pieces—I use a small cookie scoop for accuracy—and press each piece into the cup of an ungreased mini muffin tin. I use my thumb or the end of a wooden spoon to press the dough up the sides, creating a little cup. I bake these for 12-14 minutes, until the edges are just lightly golden.
While the cookie cups bake and cool, I make the custard. In a small saucepan, I whisk together the egg yolks, sugar, and cornstarch until smooth and pale yellow. I gradually whisk in the milk. I place the saucepan over medium-low heat and cook, whisking constantly, until the mixture thickens and just begins to bubble, about 5-7 minutes. It’s done when it coats the back of a spoon. I immediately remove it from the heat and whisk in the vanilla extract and butter until smooth and glossy. I press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming and let it cool to room temperature, then I chill it for at least 30 minutes to thicken further.
Once the cookie cups are completely cool, I carefully remove them from the tin—a small offset spatula or butter knife helps pry them out gently. I transfer them to a serving platter or baking sheet. I spoon the chilled custard into a piping bag or a zip-top bag with a small corner cut off. I pipe a generous dollop of custard into the center of each cookie cup, filling it just to the top. I’ve learned that using a piping bag gives me more control and creates a neater, more professional look than using a spoon.(See the next page below to continue…)