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Preheat oven to 200°C. Whisk together the custard powder and 60ml (1/4 cup) milk in a saucepan until well combined. Add the sugar, vanilla bean paste and remaining milk. Cook over medium heat, stirring, for 5-8 minutes or until custard thickens and coats the back of a spoon. Remove from heat and place a piece of plastic wrap directly on the surface. Set aside for 1 1/2 hours to cool.
Meanwhile, line a baking tray with non-stick baking paper. Place the pastry on the lined tray. Top the pastry with another sheet of baking paper and another baking tray. Bake in oven for 20 minutes. Turn the trays over and bake for a further 5-10 minutes or until the pastry is crisp and golden. Set aside for 30 minutes to cool completely.
Use a balloon whisk to whisk the cream in a bowl until firm peaks form. Fold the cream into the custard mixture.
Use a large serrated knife to trim the edges of the pastry. Cut the pastry in half lengthways to make 2 rectangles. Place 1 piece of pastry on a large serving platter. Spread with half the custard mixture and top with half the raspberries. Repeat with the remaining pastry, custard mixture and raspberries.
Place the jam in a small saucepan over low heat and cook for 1-2 minutes or until smooth. Set aside for 5 minutes to cool slightly. Drizzle the jam over the mille-feuille and serve immediately.