Mille feuille

Ingredients for 16 servings:

• 750 ml milk
• 150 g sugar
• 75 g flour
• 75 g cornstarch
• 50 g butter
• 2 egg yolks
• 2 packets of vanilla sugar
• 1 orange(s), grated peel, or lemon peel
• 400 ml cream
• 400 g biscuits (sfogliatine – puff pastry)
• Milk, for dipping

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

Greek dessert – simple and delicious

Bring the sugar to a boil in a saucepan with 600 ml of milk. Meanwhile, combine the remaining milk with the vanilla sugar, cornstarch, grated lemon or orange peel, and flour. As soon as the milk boils, stir in the flour-milk mixture, stirring continuously with a whisk. As soon as the cream thickens, remove from the heat and taste it. If it tastes floury, boil it again for a few seconds. Repeat this step until the floury taste disappears. Now stir in the egg yolks thoroughly and only then add the butter. Chill the cream, first at room temperature, then in the refrigerator. Once the cream is cold, whip the cream with a hand mixer and fold it into the cream. Dip the biscuits (sfogliatine) in the milk and place in a dish. Pour the cream over the biscuits, smooth it down, and sprinkle with puff pastry crumbs. Store in the refrigerator and let it set for a few hours.