Eggnog Napoleons

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 cups whole milk
• 2 tablespoons spiced rum
• 2 egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 sheet frozen puff pastry, thawed
• Confectioners' sugar and ground nutmeg

1. Preheat oven to 375u0b0. In a small heavy saucepan, mix sugar, cornstarch, salt and nutmeg. Whisk in milk and rum. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
2. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 1 minute. Immediately transfer to a clean bowl; stir in butter and vanilla. Cool slightly. Press plastic wrap onto surface of filling; refrigerate 1 hour or until cold.
3. On a lightly floured surface, unfold puff pastry; roll into a 12x10-in. rectangle. Cut into fifteen 4x2-in. rectangles. Place 1-in. apart on ungreased
4. . Bake 12-15 minutes or until golden brown. Remove to wire racks; cool 10 minutes. Split each pastry into two layers, making 30 layers total; cool completely.
5. Reserve 10 of the top pastry layers. Spread 1 rounded tablespoon filling onto each of 10 bottom pastry layers. Top each with a second pastry layer and another rounded tablespoon filling. Top with reserved pastry layers. Refrigerate until serving. To serve, sprinkle with confectioners' sugar and nutmeg.

sugar, cornstarch, salt, ground nutmeg, milk, rum, egg yolks, butter, vanilla, pastry, confectioners

Taken from www.tasteofhome.com/recipes/eggnog-napoleons/ (may not work)