2. Place milk, cream, vanilla pod and sugar in a saucepan. Bring to the boil, then remove from the heat. Remove the vanilla pod. Scrape out the seeds
and add to the milky mixture. (Keep the vanilla pod. Dry out and add to your sugar bowl or chop into your coffee). Mix together the cornflour and water and stir into the milk mixture; put it back on a low heat. Beat the egg yolks and whisk into the mixture. Cook, whisking all the
time for five minutes or until thick. Place a piece of cling wrap directly over the mixture so it touches it and leave
to cool. Chill until ready to use.
3. To make the icing, mix the icing sugar and lemon juice together until smooth. Place one sheet of puff pastry on a platter, spoon the custard onto it and top
with the second pastry sheet. Pour the icing over and dust with icing sugar.
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