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Custard & raspberry lactose-free layered slice

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Delicious creamy layers of custard and filo pastry make this slice totally irresistible (RECIPE BELOW). Made with Pauls Zymil Full Cream Milk and Pauls Zymil Light Thickened Cream, this lactose-free delight is ideal for afternoon tea or dessert.
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CUSTARD & RASPBERRY MILLE-FEUILLE
Serves 4 Prep 20 mins (+ 1 hour chilling & 10 mins cooling time)
Cooking 15 mins
1¼ cups (310ml) Pauls Zymil Full Cream Milk
¾ cup (185ml) Pauls Zymil Light Thickened Cream
2 Coles Australian Free Range Egg yolks
¼ cup (55g) caster sugar
1 tbs plain flour
3 tsp cornflour
½ tsp vanilla extract
3 sheets filo pastry
2 tbs icing sugar
250g raspberries
⅓ cup (55g) flaked almonds, lightly toasted
1. Bring the milk and cream just to a simmer in a small saucepan over medium heat. Combine the egg yolks, caster sugar, flour, cornflour and vanilla in a medium bowl. Gradually whisk in the milk mixture. Strain custard mixture through a fine sieve into the pan and cook over low heat, stirring, for 3-4 mins or until mixture boils and thickens. Transfer to a bowl. Cover and chill for 1 hour.
2. Preheat oven to 200°C. Line 2 baking trays with baking paper. Spray 1 filo sheet with olive oil spray. Dust lightly with a little of the icing sugar. Top with another filo sheet. Spray with oil and dust with a little more icing sugar. Top with remaining filo and spray with oil. Trim and discard 3cm from both long sides of filo stack, then cut into twelve 7cm x 11cm rectangles. Place on lined trays. Bake for 5-7 mins or until lightly browned. Set aside on trays for 10 mins to cool.
3. Place 1 pastry rectangle on each serving plate. Top each with 1 tbs of the custard and 6 raspberries. Continue layering with the remaining pastry rectangles, custard and raspberries, finishing with pastry. Top with the almond and dust with the remaining icing sugar.
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Food
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