Custard Crumble Cookies: Grated Frozen Dough Makes a Crumbly Cloud Over Vanilla Custard and Cranberries

Instructions

1. Cook a thick custard. Whisk the pudding powder and egg yolk with a little of the milk. Bring the remaining milk to a boil with the sugar and vanilla, stir in the pudding mixture and cook until thick. Cover the surface with plastic wrap and let it cool completely.

2. Make the dough. In a food processor or bowl, combine the flour, powdered sugar, cold butter, eggs, baking powder and lemon zest. Quickly work into a smooth dough.

3. Divide and chill. Cut the dough in half. Wrap one half in plastic and put it in the freezer (it grates more easily). Leave the other half in the refrigerator for at least 20 minutes.

4. Prepare the bases. Roll out the chilled half on a floured surface. Cut out rounds and place them on a baking sheet lined with parchment paper.

5. Fill the cookies. Pipe the cooled custard onto each round with a piping bag, leaving the edges free. Add a teaspoon of cranberries in the center.

6. Grate the "clouds." Take the dough out of the freezer and grate it on the coarse side of a box grater directly over the filled mounds to cover the filling.

7. Bake until golden. Bake in a heated oven at 400°F (200°C) for about 20 minutes. Watch the color; they should be lightly golden. Dust with powdered sugar once cooled.