Millefoglie with Grappa Cream and Rhubarb

Millefoglie with Grappa Cream and Rhubarb
Photo by Richard Gerhard Jung

Ingredients

  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter
  • 2 ¼ cups whole milk
  • confectioners sugar
  • 4 large egg yolks
  • 3 tablespoons grappa
  • 1 cup water
  • + 8 more ingredients
    • 2 tablespoons grappa
    • 1/3 cup sugar
    • 2 tablespoons all-purpose flour
    • 2 tablespoons cornstarch
    • 2/3 cup sugar
    • 1 ½ pounds rhubarb stalks
    • 2/3 cup heavy cream
    • 1 17 1/4-oz package frozen puff pastry sheets

Bring 2 cups milk with salt to a boil in a 3-quart heavy saucepan. Meanwhile, whisk together yolks, sugar, flour, cornstarch, and remaining 1/4 cup milk in a bowl. Add one third of hot milk to yolk mixture in a slow stream, whisking, then add to milk remaining in saucepan, whisking. Bring custard...

View full recipe at Epicurious

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