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1 cup whole milk
1 cup heavy whipping cream
1 tablespoon orange zest
6 egg yolks
1/2 cup sugar
2 packages frozen puff pastry (2 sheets), thawed but not excessively
2 cups fresh raspberries
5 tablespoons sugar
2 oz flour
1 teaspoon fresh lemon juice
Slowly heat the milk, cream, and orange peel to a simmer, then take off heat.
Mix the egg yolks and sugar together, then slowly whisk the milk/cream into
yolks. Return combination to a saucepan and cook slowly while constantly
stirring until it has the consistency of runny whipped cream. Chill for a
few hours or up to one day.
Roll the pastry sheets a bit on a floured surface to thin them out. Cut
them in five-inch circles and place on a baking sheet (perhaps sprayed with
non-stick oil). Mix the raspberries, sugar, flour, and lemon juice in a
bowl. Spread the custard on the pasties, top with the raspberries, and
bake at 400 degrees until they start to brown, about 20 minutes.
Makes 12 pastries.