3 free-range egg yolks
65g/2oz caster sugar
20g/½oz plain flour
200ml/7fl oz coconut milk
1 vanilla pod, seeds scrapped
125ml/4½fl oz double cream
1 free-range egg
double cream, to serve
300g/10½oz puff pastry, rolled thinly, cut into 3 x 30cmx10cm/12inx4in rectangles
icing sugar, to dust
200g/7oz summer berries
Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.
Whisk the egg yolks and sugar together in a bowl until pale and creamy. Sieve in the flour and mix until well combined.
Meanwhile, heat the coconut milk and vanilla seeds in a pan over a gentle heat until boiling. Remove the pan from the heat and slowly pour the coconut milk onto the egg mixture; whisk until well combined.
Return the custard mixture to the pan and bring to the boil, reduce the heat and simmer, stirring continuously, for 5-6 minutes.
Remove the pan from the heat, transfer the custard to a bowl, cover with cling film and chill in the fridge for 1-2 hours, or until completely cold.
Meanwhile, whisk the cream in a bowl until stiff peaks form when the whisk is removed. Fold the whipped cream into the coconut milk custard.
Beat the eggs in a bowl.
Place the pieces of pastry onto the baking tray, prick all over with a fork and brush with the beaten egg. Bake in the oven for 10-12 minutes, or until golden-brown.
Remove the pastry from the oven and preheat the grill to its highest setting.
Sprinkle the pastry pieces with the icing sugar and grill for 20-30 seconds or until golden-brown. Turn the pastry pieces over and repeat on the other side. Set aside to cool.
To assemble the millefeuille, spread a quarter of the custard onto a piece of pastry, sprinkle over some berries, top with another quarter of the custard then place another piece of pastry on top. Repeat with the remaining custard, berries and the final piece of pastry. Dust with icing sugar and serve with a jug of double cream.
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