Galaktoboureko danishes

Heat three cups of whole milk with about half the sugar (to keep it from sticking) and a pinch of salt over medium heat until scalding.

Whisk two eggs, an egg yolk, the remaining sugar, the semolina and the cornstarch until smooth.

Slowly add the hot milk to the egg mixture while whisking constantly to temper the eggs, then return everything to the pot.

Whisk over medium heat without stepping away until it comes to a boil and thickens; turn off the heat.

Off the heat, stir in the cold butter and vanilla extract; orange blossom or rose water may be added for a floral flavor.

Transfer to a bowl, optionally cover with plastic wrap, cool to room temperature and chill in the fridge until very cold; can be made a day ahead.

Cut the puff pastry into six squares about five by five inches, place on a parchment-lined baking tray and pierce the centers with a fork.

Whisk an egg yolk with a little milk and brush the edges of each square.

Cover each center with parchment and weigh it down with a ramekin or tart shell filled with rice.

Bake on the center rack at 400F for about 22 to 25 minutes, until golden.

Remove the weights; if the centers need more color, bake 5 minutes more. Pierce so they do not puff, and cool completely.

Pipe the chilled custard generously into each center from a piping bag with a large round or star tip.

Top with a spoonful of sour cherry preserves and a little of their syrup, ground pistachios and a generous dusting of powdered sugar.