Recipe Custard and raspberry mille-feuille : Practical and Delicious

Recipe Custard and raspberry mille-feuille : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Custard and raspberry mille-feuille. You are currently reading Recipe Custard and raspberry mille-feuille : Practical and Delicious. This recipe is the creation of the chef Coles Magazine. Recipe Custard and raspberry mille-feuille requires 1h 30m, cook 15m and serve 4. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

For a French style dessert, layer creamy vanilla custard between thin sheets of filo pastry and fresh raspberries.

Ingredients:

11 Ingredients

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  1 1/4 cups (310ml) Pauls Zymil Full Cream Milk
  
  
  


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  3/4 cup (185ml) Pauls Zymil Light Thickened Cream
  
  
  


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  2 Coles Australian Free Range Egg yolks
  
  
  


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  1/4 cup (55g) caster sugar
  
  
  


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  1 tbsp plain flour
  
  
  


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  3 tsp cornflour
  
  
  


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  1/2 tsp vanilla extract
  
  
  


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  3 sheets filo pastry
  
  
  


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  2 tbsp icing sugar
  
  
  


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  250g raspberries
  
  
  


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  1/3 cup (55g) flaked almonds, lightly toasted
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Bring the milk and cream just to a simmer in a small saucepan over medium heat. Combine the egg yolks, caster sugar, flour, cornflour and vanilla in a medium bowl. Gradually whisk in the milk mixture. Strain custard mixture through a fine sieve into the pan and cook over low heat, stirring, for 3-4 mins or until mixture boils and thickens. Transfer to a bowl. Cover and chill for 1 hour.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 200C. Line 2 baking trays with baking paper. Spray 1 filo sheet with olive oil spray. Dust lightly with a little of the icing sugar. Top with another filo sheet. Spray with oil and dust with a little more icing sugar. Top with remaining filo and spray with oil. Trim and discard 3cm from both long sides of filo stack, then cut into twelve 7cm x 11cm rectangles. Place on lined trays. Bake for 5-7 mins or until lightly browned. Set aside on trays for 10 mins to cool.
  
  
  


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  Step 3
  
  
  
  
  Place 1 pastry rectangle on each serving plate. Top each with 1 tablespoon of the custard and 6 raspberries. Continue layering with the remaining pastry rectangles, custard and raspberries, finishing with pastry. Top with the almond and dust with the remaining icing sugar.
  
  
  

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