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Categories:Viewed: 26 - Published at: 4 months ago
Ingredients
- 1 12 cups milk
- 3 tablespoons vanilla custard powder (not vanilla pudding)
- 13 cup sugar
- 1 teaspoon vanilla extract (almond or coconut is also delicious)
- 2 egg yolks
- 2 tablespoons milk, extra
- 300 ml thickened cream, lightly whipped
- 2 large mangoes, peeled and sliced
- 4 sheets puff pastry
Method
- Heat milk in a heavy based saucepan (until hot but not boiling).
- In a bowl beat the custard powder, sugar, egg yolks, extract and extra milk until thick and pale (3 minutes).
- Pour over the hot milk and mix well (I use a whisk to stop lumps).
- Stir over a low heat stirring constantly until thick and glossy.
- Transfer to a bowl and cover with cling wrap OR baking paper (to prevent a "skin" forming).
- Chill until cold.
- Once cold, fold through the whipped cream (this process can be done 24 hours ahead of time and the custard cream will be ready for assembly).
- Pre-heat your oven to 210oC and line 2 baking trays with baking paper.
- Cut each puff pastry sheet in half length ways (remove the plastic) and bake until cooked, puffy and golden (about 15 minutes).
- Let cool on the sheet completely (this can be done up to 12 hours ahead of time and stored in an air tight container ready for assembly - be sure that it is cold when storing though as any steam will make the pastry soggy).
- Place one of the pastry sheets on a pretty rectangular serving platter, top with 1/4 of the custard cream (carefully spread of the pastry) and 1/4 of the sliced mangoes.
- Repeat for the remaining 3 layers, topping with custard cream and mangoes.
- Once "constructed" or assembled serve as quick as you can (the pastry will go soggy fast).
- I get everything ready in the morning and assemble this while chatting to guests (yes, it looks so easy!)
- NOTE: strawberries, raspberries, peaches almost any fruit can be used instead of mangoes (no citrus though!
- ).
