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Honey Custard Napoleons with Candied Lemon Peel

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

 

Ingredients

  • 2 cups milk
  • 4 tbsp Sue Bee® honey
  • 2 tbsp cornstarch
  • 1 tsp pure vanilla extract
  • 2 egg yolks
  • 1 whole egg
  • ½ cup water
  • ½ cup sugar Zest of 1 lemon
  • 1 sheet Puff Pastry

Directions

  • Using a whisk, mix milk, Sue Bee® honey, cornstarch and vanilla in a large saucepan on medium heat and bring to a simmer.
  • Temper the eggs by whisking in some of the hot milk. Then add the eggs to the saucepan.
  • Keep whisking over low heat until the mixture has thickened enough to coat the back of a spoon.
  • Pour the mixture through a sieve (to catch any egg that may have scrambled) into a clean bowl.
  • Cover with plastic wrap and refrigerate for at least 1 hour.
  • Add the lemon zest, water and sugar to a saucepan and cook over medium heat and bring to a boil.
  • Remove zest, toss it in additional sugar and let dry until ready to use.
  • 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.
  • Carefully separate the puff pastry rectangles into 2 pieces each. (You’ll notice that there will be a natural middle spot).
  • Use your fingers to depress a well in the bottom and fill each one with about ½ cup of the custard.
  • Sprinkle about 1 teaspoon of the candied lemon peel on top and cover with the top of the puff pastry.
  • Garnish with a little more custard and serve.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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