Stir constantly so it does not stick to the bottom of the saucepan. Let the custard boil at relatively low heat and under constant stirring. Pour the heated milk over the egg mixture and stir it together before you pour everything back into the saucepan and put it back on the heat. If you use vanilla sugar you add that to the bowl along with the usual sugar, egg yolks and corn starch and stir until the mix is free of lumps. Take you vanilla bean, cut it in half lengthwise and scrape out the seeds and put both seeds and stick in a saucepan with the milk. Add gelatine leaves in a bowl of cold water for 5-6 minutes. Put them gently onto a baking rack and let them cool. Prick plates close together with a fork before putting them in the oven and bake the puff pastry until light golden brown, somewhere between 15 and 20 minutes. Then use a ruler and cut it down to exactly that size. Roll them out until they are slightly over 4 x 6 In.

Sprinkle a little bit flour on the table and place two of puff pastry plates there. Thaw the pastry plates and set the oven at 390 F / 200 C.

You will need 4 plates from a pack of puff pastry – it use to be 6-plates in each package. 2 teaspoons vanilla sugar or 1 vanilla bean

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