At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
Celebrate the Fourth of July with this dazzling dessert.
Heat oven to 400°F.
Unfold puff pastry dough; roll out on lightly floured surface, to flatten creases and create 10-inch square. Cut 12 stars with 3–inch star-shaped cookie cutter. Place onto ungreased baking sheet. Bake 12-13 minutes or until puffed and golden. Cool completely. Sprinkle stars with powdered sugar.
Whisk together sugar and egg yolks in medium bowl. Set aside.
Pour half & half into 1-quart saucepan; cook over medium heat, stirring occasionally, 4-5 minutes or until half & half comes to a boil. Remove from heat; gradually add hot half & half to egg mixture, whisking constantly until blended. Return mixture to saucepan. Cook over low heat gently stirring occasionally 10-12 minutes or until mixture reaches 175°F or is thick enough to coat back of metal spoon. (Do not boil.)
Remove from heat; stir in white baking chips and vanilla. Let stand 2 minutes; gently whisk until chips are melted and sauce is smooth. Cover; refrigerate about 1 hour or until cooled. Gently stir in whipped cream.
Place 1/4 cup custard into each serving dish. Top each with 2 pastry stars and fresh berries.
Dietary Fiber: 3g
Keep your eyes on the sauce...DELICIOUS for a summer dessert...but I might have to make it for winter holidays because my "picky" sister said so...
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1596
© 2013 Land O'Lakes, Inc.
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