PEACH BLUEBERRY CUSTARD DANISHES

CUSTARD:

• 2 tbsp granulated sugar
• 1 tbsp cornstarch
• Pinch salt
• 2/3 cup milk
• 1 egg, lightly beaten
• � tsp vanilla

CUSTARD: Combine sugar with cornstarch and salt in a glass measuring cup or bowl. Whisk in milk until smooth. Microwave on high for 1 � to 2 minutes or until mixture comes to a boil and thickens. Stir at least once during cooking. Beat egg lightly. Stir some of hot sauce into egg, then whisk warmed egg back into custard, Microwave on medium for 20 - 40 seconds or until thickened. Whisk until smooth. Whisk in vanilla and set aside.

Preheat oven to 400o.

DANISHES: Roll half the pastry on a lightly floured surface into a 12 x 8 rectangle. Cut pastry into six 4 in rectangles. Transfer to rimmed baking sheet lined with parchment paper. Repeat with remaining pastry. Slice peaches thinly. Toss gently with blueberries, lemon juice and sugar in bowl. Spoon fruit mixture into center of pastry rectangles. Top fruit with about 2 tsp. of custard and a small pinch of nutmeg. Bake for 20 minutes, rotating pan after ten minutes. Pastry should be puffed and golden. Cool slightly on racks. Serve Danishes with remaining custard on the side. Makes 12 Danishes.