For the custard millefeuille 8 sheets of puff pastry
For the enriched crème pâtissière
1 litre milk
½ vanilla pod
200g egg yolk
500ml whipping cream
For the poached mango
400ml white wine
1 vanilla pod
1kg diced fresh mango
Roll out the pastry into four thin rectangular sheets, place onto a baking tray and rest for 30 minutes. Bake at 180°C on the top shelf for 20-25 minutes, until golden brown.
To make the crème pâtissière, whisk the egg yolk, sugar, flour and cornflour until creamy. Boil the milk with ½ vanilla pod, and stir into the yolk mixture. Put back on a low heat and stir with a whisk until the sauce thickens and begins to boil. Pour into a mixing bowl and allow to cool. Whisk the crème pâtissière with the cream until smooth.
Sprinkle icing sugar on the baked pastry sheets. Using a steel rectangular mould, spread the cream evenly on top and repeat until you have three layers of cream. Allow to set in the fridge for four hours, remove the mould and dust with icing sugar.
To prepare the poached mango, combine the sugar, vanilla, white wine and water in a large saucepan over a medium heat. Cook, stirring, until the sugar dissolves. Increase the heat to high and bring to the boil. Add the diced mango to the syrup. Reduce the heat to medium-low and allow to simmer for 5 minutes or until the syrup has thickened. Chill and serve with the millefeuille.