1. In a medium-sized bowl, mix 85ml (1/4
cup) milk with custard powder and 1/2 cup
sugar to form a paste.
2. Bring remaining milk, cream and vanilla
essence to the boil in a small saucepan.
3. Pour hot liquid onto the custard paste.
Stir to combine and return mixture to
saucepan. Continue cooking, stirring
frequently, until thick.
4. For the phyllo layers: Heat oven to 180°C. Place one
sheet of pastry on a flat surface. Brush with melted butter
and sprinkle with brown sugar and chopped nuts. Top with
another sheet of pastry and repeat the process. Cover
with third sheet of pastry. Brush with remaining butter and
sprinkle with the rest of the nuts. Cut pastry into squares of
about 5cm and place on a greased baking tray.
5. Bake for about 15 minutes, until crisp and golden. Lift
pastries from tray and cool on a wire rack.
6. For the caramelised peaches: Put remaining cup of sugar
in a small saucepan, add water and boil, uncovered, until it
begins to caramelise. (Make sure sugar has dissolved before
mixture begins to boil, or it will crystallise.) Stir in peaches,
remove pan from heat and cool.
7. To assemble: Make layers, beginning with a spoonful of
custard, followed by a pastry square. Repeat layers, ending
with pastry. Spoon peach segments around the plate and
drizzle with syrup from peaches. Dust with icing sugar before