Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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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
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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