Eggnog Cream Phyllo Napoleons with Reduced Sugar

Ingredients 0/15

Step 1

Stir together the sugar, stevia, cornstarch, nutmeg, and salt in a medium bowl. Whisk in the egg yolks until the mixture is smooth. Heat the milk in a saucepan until it’s just about to simmer. Slowly pour about half of the warm milk into the yolk mixture, whisking constantly to temper the eggs. Then pour the yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Strain the custard into a bowl, stir in the butter and rum, then cover the surface with plastic wrap and pop it in the fridge to chill for at least a couple of hours.

Step 2

When you’re ready to bake, preheat the oven to 400°F. Mix the sugar and stevia together in a small bowl. Lay out the phyllo sheets in a stack, covering them with a dry towel and then a damp one to keep them from drying out. Take one sheet, brush it lightly with melted butter, and sprinkle a little of the sugar mixture on top. Repeat this, layering and buttering each sheet until you have eight layers, finishing with butter and sugar on top. Cut the stack lengthwise in half, then slice crosswise into 2-inch rectangles. Carefully place as many as you can on a baking sheet, leaving a bit of space between each. Place another baking sheet on top to press them down gently, then bake until golden and crisp, about 12 to 16 minutes. Let them cool completely on a wire rack before repeating with the rest.

Step 3

While the phyllo cools, whip the cream until stiff peaks form. Gently fold the chilled pastry cream into the whipped cream until combined but still light and fluffy. To put everything together, lay out a third of the phyllo rectangles, spread a layer of the cream mixture over each, then top with another phyllo piece. Add another layer of cream, and finish with a final phyllo rectangle on top. Sprinkle a little grated nutmeg over each one and serve right away for the best texture and flavor.