Mille-feuille

Recipe from: 4/1/1999 12:00:00 AM
Ingredients 11
Servings 8
Time

Ingredients

  • 400
    g
    puff pastry
  • RUM FLAVOURED CUSTARD
  • 1
    vanilla pod (available from supermarkets and delicatessens)
  • 500
    ml
    milk
  • 3
    eggs, separated
  • 80
    g
    castor sugar
  • 40
    g
    cornflour
  • 25
    ml
    rum
  • TOPPING
  • 125
    ml
    cream, whipped
  • 45
    ml
    grated chocolate
 

Method

 
Pre-heat oven to 220 ºC. Grease a baking sheet. 1. Roll out pastry and cut across into 3 rectangles. Place pastry on a baking sheet, prick with fork. Sprinkle with icing sugar and bake for 15 minutes. Allow to cool completely. 2. Place one part of pastry on a serving plate, spread with half of the custard, cover with another pastry sheet and spread with remaining custard, place the last layer of pastry on top. 3. Cover mille-feuille with whipped cream and sprinkle with grated chocolate. Store in a cool place until needed. 4. To make custard Split vanilla pod, place it in a saucepan and pour in the milk. Bring to the boil. When milk has reached boiling point, remove from heat and take out vanilla pod. 5. In a bowl, beat egg yolk with castor sugar until white. Add cornflour, fold in lightly then gradually Mix in boiling vanilla-flavoured milk, whisking all the time. 6. Pour mixture into a saucepan, then add rum. Now cook over gentle heat for 1 minute, stirring vigorously. 7. Transfer custard into bowl and leave to cool. Serves 6-8
 

Read more on: starch  |  bake
 

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