Uncrustable No. 3 (Pineapple Bun Inspired Custard Uncrustable)
Uncrustable No. 3 (Pineapple Bun Inspired Custard Uncrustable)
Ingredients
For the Custard Filling
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 egg yolks
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Pineapple Bun Topping
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 cup cold unsalted butter, cubed
- 1 large egg
- 1 tablespoon milk
For Assembly
- 8 slices white sandwich bread
- 1 large egg, for egg wash
- 1 teaspoon water, for egg wash
Instructions
- 1
Prepare the custard filling: In a medium saucepan, whisk together the milk and 2 tablespoons of the granulated sugar over medium heat until warm, but not boiling. In a separate bowl, whisk together the egg yolks, remaining 2 tablespoons of granulated sugar, and cornstarch until smooth. Gradually temper the warm milk mixture into the egg yolk mixture, whisking constantly. Return the entire mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens to a pudding-like consistency. Remove from heat, stir in the vanilla extract and butter until melted and combined. Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely chilled, about 1 hour.
⏱️ 15 min
- 2
Prepare the pineapple bun topping dough: In a medium bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and baking powder. Cut in the cold, cubed butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the large egg and milk. Add the wet ingredients to the dry ingredients and mix until just combined and a dough forms. Do not overmix. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
⏱️ 10 min
- 3
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
⏱️ 2 min•🌡️ 375
- 4
Assemble the uncrustables: For each uncrustable, place a slice of white sandwich bread on a clean surface. Using an uncrustable sandwich cutter/sealer tool, press down firmly to cut and seal the edges, removing the crust and creating a circular bread pouch. Carefully separate the sealed bread to create an opening for the filling.
⏱️ 5 min
- 5
Generously fill the bread pouch with the chilled custard. Take a portion of the pineapple bun topping dough (about 1 1/2 tablespoons per uncrustable) and flatten it into a disc. Place the dough disc on top of the custard-filled bread, gently pressing it down to cover the custard and the top of the bread, forming a slight dome.
⏱️ 5 min
- 6
Using a small knife, gently score the surface of the cookie dough topping in a crosshatch or diamond pattern. Do not cut all the way through the dough.
⏱️ 3 min
- 7
Prepare the egg wash by whisking together the remaining large egg and 1 teaspoon of water. Brush the egg wash evenly over the scored cookie dough topping of each uncrustable.
⏱️ 2 min
- 8
Place the prepared uncrustables on the lined baking sheet. Bake for 12-15 minutes, or until the cookie crust is golden brown and appears crisp. Keep an eye on them to prevent over-browning.
⏱️ 15 min•🌡️ 375
- 9
Once baked, remove from the oven and let cool for a few minutes before serving warm. The final product will have a golden, patterned cookie crust with a creamy custard filling inside.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Uncrustable No. 3 (Pineapple Bun Inspired Custard Uncrustable)
For the Custard Filling
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 egg yolks
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Pineapple Bun Topping
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 cup cold unsalted butter, cubed
- 1 large egg
- 1 tablespoon milk
For Assembly
- 8 slices white sandwich bread
- 1 large egg, for egg wash
- 1 teaspoon water, for egg wash
Instructions
- 1
Prepare the custard filling: In a medium saucepan, whisk together the milk and 2 tablespoons of the granulated sugar over medium heat until warm, but not boiling. In a separate bowl, whisk together the egg yolks, remaining 2 tablespoons of granulated sugar, and cornstarch until smooth. Gradually temper the warm milk mixture into the egg yolk mixture, whisking constantly. Return the entire mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens to a pudding-like consistency. Remove from heat, stir in the vanilla extract and butter until melted and combined. Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely chilled, about 1 hour.
⏱️ 15 min - 2
Prepare the pineapple bun topping dough: In a medium bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and baking powder. Cut in the cold, cubed butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the large egg and milk. Add the wet ingredients to the dry ingredients and mix until just combined and a dough forms. Do not overmix. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
⏱️ 10 min - 3
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
⏱️ 2 min•🌡️ 375 - 4
Assemble the uncrustables: For each uncrustable, place a slice of white sandwich bread on a clean surface. Using an uncrustable sandwich cutter/sealer tool, press down firmly to cut and seal the edges, removing the crust and creating a circular bread pouch. Carefully separate the sealed bread to create an opening for the filling.
⏱️ 5 min - 5
Generously fill the bread pouch with the chilled custard. Take a portion of the pineapple bun topping dough (about 1 1/2 tablespoons per uncrustable) and flatten it into a disc. Place the dough disc on top of the custard-filled bread, gently pressing it down to cover the custard and the top of the bread, forming a slight dome.
⏱️ 5 min - 6
Using a small knife, gently score the surface of the cookie dough topping in a crosshatch or diamond pattern. Do not cut all the way through the dough.
⏱️ 3 min - 7
Prepare the egg wash by whisking together the remaining large egg and 1 teaspoon of water. Brush the egg wash evenly over the scored cookie dough topping of each uncrustable.
⏱️ 2 min - 8
Place the prepared uncrustables on the lined baking sheet. Bake for 12-15 minutes, or until the cookie crust is golden brown and appears crisp. Keep an eye on them to prevent over-browning.
⏱️ 15 min•🌡️ 375 - 9
Once baked, remove from the oven and let cool for a few minutes before serving warm. The final product will have a golden, patterned cookie crust with a creamy custard filling inside.
⏱️ 3 min