Puff Pastry Hearts

Ingredients

  • Confectioners' sugar
  • 2 cups fresh raspberries
  • 1 jar (12 ounces) seedless raspberry preserves
  • 2 packages (17.3 ounces
  • 1-½ cups heavy whipping cream
  • ½ teaspoon vanilla extract
  • ½ to 1 teaspoon rum extract
  • + 5 more ingredients
    • 6 egg yolks, lightly beaten
    • 1-½ cups milk
    • ¼ teaspoon salt
    • 3 tablespoons cornstarch
    • ¾ cup sugar

In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring...

View full recipe at SpringPad

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