Custard Millefeuille

I found this recipe on an Estate Agents advertising flyer! Tried it out and the family loved it, I have now made it every weekend for the last month :) The first time I made it, I only realised too late that I had no custard powder, so substituted a packet of Vanilla Instant Pudding, made as per directions on the packet.....the children say they like that version best! so if you dont care for making custard, just sub some Instant pudding mix :) Between store-bought puff pastry and instant pudding mix, this one's a breeze... but I have made it as per the original recipe, below, with equal success, DH prefers the real thing :D

• Ready In: 30 mins
• Yields: 12 slices

Ingredients

• 400  g frozen puff pastry, thawed to room temperature

• Filling

• 250  ml milk
• 250  ml  pouring  cream
• 30  g butter
• 5  ml vanilla essence
• 80  ml caster sugar
• 45  ml  custard powder
• 15  ml cornflour
• 60  ml water
• 3  egg yolks

Directions

1. Method:
2. Pre-heat oven to 200°C.
3. Roll out puff pastry and cut in squares ( approx 4 x 5 cm).
4. Place on baking tray (I line it with baking paper) and bake for 10 - 15 minutes until puffed and golden-brown.
5. Remove from oven and allow to cool on a cooling rack.
6. Filling:
7. Heat the milk, cream and butter until just under boiling point.
8. Remove from heat and add the vanilla essence.
9. Mix custard powder, sugar and cornflour with a small amount of water to a smooth paste.
10. Add the custard mixture to the warm milk mixture and stir until smooth.
11. Add the egg yolks and once again, stir until smooth.
12. Heat slowly over a low temperature until boiling point, stirring continuously, and leave to simmer for about 5 minutes or until thickened and cooked.
13. Remove from heat and allow to cool till room temperature.
14. In the meanwhile, halve the puff pastry squares.
15. Spoon a thick layer of the custard filling onto one half of the pastry square.
16. Place the top half of the square on top of the custard.
17. Gently sieve/dust puff pastry lid with icing sugar.
18. Enjoy!