Ingredients for 10 pieces: 200 ml whipped cream40 g sugar3 packets vanilla sugar1 pinch of salt1 pinch each of grated lemon and orange zest100 ml milk2 lightly heaped tablespoons cornflour (25 g)3 egg yolks (M)1 packet of puff pastry from the chiller cabinet (275 g)120 rhubarb jam1 tsp roasted flaked almonds Preparation: 1. Put the whipped cream, sugar, vanilla sugar, salt and lemon zest into a pan and bring to the boil. Mix the milk with the cornflour and stir into the cream. Bring to the boil once while stirring. Whisk the egg yolks and stir into the pudding. 2. Lightly grease 10 wells of a …