8 oz milk
8 oz whipping cream
1/2 oz orange zest
6 egg yolks
4 oz sugar
2 packages frozen puff pastry
2 cups raspberries
5 tablespoons sugar
2 oz flour
1 teaspoon fresh lemon juice
Slowly heat milk, cream and orange peel until it simmers. Mix egg yolks and sugar, then whisk the milk/cream into yolks. Return mix to a pan and heat slowly while stirring until it has runny whipped cream consistency. Chill for 3-4 hours.
Roll pastry sheets on a floured surface to thin them out. Cut into 5-inch rounds and place the on a baking sheet. Mix the raspberries, flour, sugar and lemon juice. Spread custard onto the pasties, top with the raspberries and bake in 400 degree oven until starting to brown, perhaps 15-20 minutes.
Makes twelve pastries.