adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Custard and raspberry mille-feuille
Custard and raspberry mille-feuille
0 Likes
Prep Time:
90 minutes
Cook Time:
15 minutes
Total Time:
105 minutes
Create delectable French raspberry filo pastry with layers of vanilla custard.
Ingredients:
  • 310ml milk
  • 185ml thickened cream
  • 2 Free Range Egg yolks
  • 55g caster sugar
  • 20.00 ml plain flour
  • 7.50 gm cornflour
  • 2.20 gm vanilla extract
  • 3 sheets filo pastry
  • 24.00 gm icing sugar
  • 250g raspberries
  • 55g almond
Instructions:
  • In a small saucepan over medium heat, gently simmer the milk and cream. In a medium bowl, mix egg yolks, caster sugar, flour, cornflour, and vanilla. Gradually whisk in the warm milk mixture. Strain the custard through a sieve into the pan and cook over low heat, stirring, until it thickens and boils, about 3-4 minutes. Transfer to a bowl, cover, and chill for 1 hour.
  • Preheat the oven to 200C. Line 2 baking trays with baking paper. Layer filo sheets, spraying each one with olive oil spray and dusting lightly with icing sugar in between. Trim the edges, cut into rectangles, and place on the lined trays. Bake for 5-7 minutes until lightly browned. Let them cool on the trays for 10 minutes before serving.
  • Assemble by laying 1 pastry rectangle on each plate, add a dollop of custard and 6 juicy raspberries. Repeat with more pastry, custard, and raspberries, ending with pastry. Sprinkle with sliced almonds and dust with icing sugar.

Similar Recipes