Cherry and vanilla custard puff pastries

Add the milk and half the sugar to a saucepan; heat on medium without stirring until steaming hot (the sugar on the bottom keeps the milk from sticking and burning).

Whisk the remaining sugar with 8 egg yolks, the cornstarch and the heavy whipping cream until smooth.

Slowly pour the hot milk into the egg mixture while whisking so the eggs do not curdle; return everything to the pot and whisk over medium heat until it boils and thickens quickly.

Off the heat, whisk in the chopped butter and vanilla extract; pass through a strainer to catch any overcooked bits.

Cover with plastic wrap against a skin; cool to room temperature, then chill in the refrigerator or freezer to set, about an hour. Can be made a day ahead.

Thaw frozen cherries in a colander so they release their juices, which would make the pastry soggy.

Cut the puff pastry sheets into 5-inch squares and place on a parchment-lined baking tray.

Pipe the pastry cream diagonally from corner to corner; press four or five cherries on top. Brush the edges with heavy cream and sprinkle with a little sugar; fold the corners over and pinch shut.

Brush the tops and sides with more heavy cream and sprinkle with sugar. Bake on the centre rack at 400F for 20 to 25 minutes, until golden and puffed.

Cool a few minutes and dust with powdered sugar.

To freeze: freeze unbaked until solid, then cover or bag airtight; keeps two or three months. Bake from frozen, a few minutes longer.