Everyday Recipes

Almond Custard-Filled Pastry Ring

Official LA LECHERA®
Almond Custard-Filled Pastry Ring
Recipe Info - Skill Level
Recipe Info - Serving Size
16 servings
Recipe Info - Prep Time
20 min
Recipe Info - Cook Time
40 min
Delight your family and friends with this beautiful treat. The almond custard is not too sweet and would pair perfect with a cup of coffee for an afternoon treat.


Make It

Step 1

Preheat oven to 350° F. Line 2 baking sheets with parchment paper; set aside.

Step 2

Heat 2 cups of water, butter, sugar and salt in a large saucepan over medium heat. Cook, stirring until butter is melted. Add flour; stir with a wooden spoon until dough is smooth and pulls away from side of pan. Remove from heat. Beat in eggs one at a time, beating well after each addition. Beat for about 10 minutes.

Step 3

Transfer dough to a resealable gallon-size plastic bag fitted with a star-shaped, size 7 pastry tube (such as Ateco or Wilton). Pipe half of the dough into one prepared baking sheet, creating a wreath shape. You will circle about 3-4 times. Repeat wreath shape with second half of dough on remaining baking sheet.

Step 4

Bake for 30 minutes or until rings are golden and crispy on the edges. Cool on baking sheets on wire racks.

Step 5

Heat evaporated milk, sweetened condensed milk, remaining 1/2 cup of water, almond and almond extract in a medium saucepan over medium heat. Stir to combine.

Step 6

Whisk egg yolks and cornstarch in a small bowl until combined. Add 2 tablespoons milk mixture to egg mixture and whisk to combine. Add egg mixture to milk mixture; cook over low heat, stirring constantly, for about 5 minutes or until the mixture has thickened. Remove from heat and allow to cool.

Step 7

Place one pastry ring on serving platter. Spread almond custard over the top. Place the second ring on top of the custard. Sprinkle with powdered sugar, if desired.

Cook's Tip:

If you don’t have a pastry tip you can cut a ½-inch corner from the bottom of a resealable gallon-size plastic bag and pipe dough. The pastry won’t have ridges but it will still be delicious!


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