Jodi Taffel’s Honey Custard Napoleons with Candied Lemon Peel entry in the Sue Bee Honey Sweet Eats Recipe Contest!

Honey Custard Napoleons with Candied Lemon Peel
  1. 2 cups milk
  2. 4 tablespoons Sue Bee® Honey
  3. 2 tablespoons cornstarch
  4. 1 teaspoon pure vanilla extract
  5. 2 egg yolks
  6. 1 whole egg
  7. ½ cup water
  8. ½ cup sugar Zest of 1 lemon
  9. 1 sheet Puff Pastry
  1. Using a whisk, mix milk, Sue Bee Honey, cornstarch and vanilla in a large saucepan on medium heat and bring to a simmer.
  2. Temper the eggs by whisking in some of the hot milk. Then add the eggs to the saucepan.
  3. Keep whisking over low heat until the mixture has thickened enough to coat the back of a spoon.
  4. Pour the mixture through a sieve (to catch any egg that may have scrambled) into a clean bowl.
  5. Cover with plastic wrap and refrigerate for at least 1 hour.
  6. Add the lemon zest, water and sugar to a saucepan and cook over medium heat and bring to a boil.
  7. Remove zest, toss it in additional sugar and let dry until ready to use.
  8. Place Puff Pastry on a lightly floured cutting board and cut into 6 rectangles. Then place the rectangles on a parchment lined baking sheet and cook in a 400-degree oven 15 minutes, or until pastry has puffed up and tops are lightly browned.
  9. Carefully separate the puff pastry rectangles into 2 pieces each. (You’ll notice that there will be a natural middle spot).
  10. Use your fingers to depress a well in the bottom and fill each one with about ½ cup of the custard.
  11. Sprinkle about 1 teaspoon of the candied lemon peel on top and cover with the top of the puff pastry.
  12. Garnish with a little more custard and serve.
Sue Bee Honey