Nougat Mille Feuille

INGREDIENTS

1 roll puff pastry, thawed
2 cups milk
1 three inch piece vanilla pod, split lengthwise
¼ cup sugar
2 teaspoons cornstarch
1 extra large egg
400g frozen hard chopped nougat

METHOD

Preheat oven to 200°C.
Pour milk into heavy-based saucepan with vanilla pod.
Bring to simmer.
Do not let the milk boil. Watch carefully.
In the meantime whisk the sugar and the cornstarch in
a medium bowl until no lumps remain.
Add egg and mix until well blended.
Take vanilla pod out of milk mixture and scrape the
seeds into the milk mixture.
Gradually whisk hot milk mixture into egg mixture.
Return mixture to saucepan and stir until mixture
thickens.
Cool and then chill.
Unfold pastry sheet and cut nine 3 inch rectangles with
a sharp knife.
Bake the rectangles on a greased baking sheet until
golden brown for 15 to 20 minutes.
Transfer pastry to a rack and cool completely.
Thereafter cut pastry horizontally into 2 layers, yielding
18 rectangles.
Mix the custard with the frozen chopped nougat.
Leave some nougat and custard for garnish.
A few hours before serving, layer pieces of pastry and
custard nougat mixture on a serving platter or plate,
finishing with a layer of the custard nougat mixture.
Garnish as desired and serve.

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