This recipe made the back cover of  the February/March 2006  issue of Taste of Home magazine. 2 Boxes Frozen Puff Pastry Sheets, thawed in refrigerator 6 Egg Yokes 3/4 c. Sugar, divided 1/4 c. Cornstarch or Flour 1/4 tsp. Salt 1 1/2 c. Whole Milk 1 tsp.  Rum Extract 1/2 tsp. Vanilla Extract 1 1/2 c. Whipping […]

This recipe made the back cover of  the February/March 2006  issue of Taste of Home magazine.

2 Boxes Frozen Puff Pastry Sheets, thawed in refrigerator
6 Egg Yokes
3/4 c. Sugar, divided
1/4 c. Cornstarch or Flour
1/4 tsp. Salt
1 1/2 c. Whole Milk
1 tsp.  Rum Extract
1/2 tsp. Vanilla Extract
1 1/2 c. Whipping Cream
Confectioners Sugar
Raspberry Preserves
Fresh Berries
Fresh Mint

In a sauce pot combine milk & 1/4 c. sugar. 
Heat to just boiling. 
In separate bowl, whisk together egg yokes, remaining sugar, salt & cornstarch. 
Slowly whisk in milk mixture to blend – this is called “tempering.”
Pour back into sauce pot. 
Whisk continuously over medium low heat until thickened.
DO NOT BOIL! 
Remove from heat and add vanilla rum & vanilla extract. 
Cover and chill well. 
Beat whipping cream until soft peaks form. 
Fold into custard mixture.  
Preheat oven to 400 degrees.
Unroll pastry dough onto lightly floured surface. 
Using a heart shaped cookie cutter, cut dough into equal amounts (2 per dessert).
Place on baking sheet lined with parchment paper.
Bake 10-15 minutes or until golden brown. 
While pastry is baking, heat preserves until saucy.

*NOTE:  Work as quickly as possible.  Puff pastry rises better when dough is well chilled before going into oven. If dough becomes to warm, cover tightly and chill for 30 minutes.