Name: Fresh Plum Napoleon
Yield: Makes 8 to 10 servings
Ingredients: 5 tablespoons sugar; 2 1/2 teaspoons cornstarch; 1 cup whole milk, divided; 4 large egg yolks; 1/2 vanilla bean, split lengthwise; 6 ounces cream cheese, cut into 1/2-inch cubes, room temperature; 1/2 cup sugar; 1/4 cup water; 1/2 vanilla bean, split lengthwise; 12 ounces small plums (about 5), halved, pitted, cut into 1/2-inch-thick slices (about 2 cups); 2 teaspoons grated orange peel; 1 17.3-ounce package frozen puff pastry (2 sheets), thawed; 1 pound small plums (about 6), halved, pitted, cut into 1/4-inch-thick slices; Powdered sugar

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Fresh Plum NapoleonPornchai Mittongtare

Plum fans take note: The jam recipe here is a stand-alone bonus, especially if that tree in the garden is overloaded. (You can triple the jam recipe below for a yield of two generous cups and store it in the refrigerator for up to one week.) Pastry novices should also note that this is one napoleon that holds together beautifully when sliced — so go for it.

Recipe notes

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