½ package frozen puffed pastry sheets, thawed
½ cup sugar
2 tablespoons cornstarch
⅛ teaspoon salt
½ cup evaporated milk
½ cup water
1 cup half-and-half
3 large egg yolks, lightly beaten
1 teaspoon vanilla extract
1 teaspoon butter
BLUEBERRY FILLING:
1 (12-ounce) package frozen blueberries, divided
¾ cup water
2 tablespoons cornstarch
½ cup sugar
1 teaspoon lemon juice
Whipped cream
6 maraschino cherries
Unroll the puffed pastry, cut into 6 equal pieces, and place on a baking sheet 1 to 2 inches apart. Bake according to the package directions and cool thoroughly.
In a medium saucepan mix the salt, sugar, and cornstarch. Blend in the milk, water, and half-and-half. Cook over medium heat, stirring constantly. When mixture starts to thicken, add egg yolks. Continue cooking until mixture is bubbly and slightly thickened. (It will thicken more as it cools so don’t overcook.) Remove from the heat and add vanilla and butter. Pour into a bowl and cover with plastic wrap, making sure the plastic touches the top of the custard. Cool completely in the refrigerator.
For the filling, in a medium saucepan cook half of the blueberries and the water over medium heat for 2 to 3 minutes. In a small bowl combine the cornstarch, sugar, lemon juice, and the remaining berries. Stir into the saucepan and continue cooking until the mixture turns clear and thickens. Cool completely.
To serve, slice the rectangles in half horizontally with a sharp knife. Arrange the bottom half on a dessert plate. Spoon 2 or 3 tablespoons of custard onto each pastry bottom. Top with 2 tablespoons filling, allowing the filling to run over the sides and onto the plate. Add a large spoonful of whipped cream. Top with the other half of the puffed pastry, more whipped cream, and a cherry.
Makes 6 servings
Rosa West, Queen Birdie
Red Hat Seagalls,
Piedmont, South Carolina