2 cups milk
2 lemons, zested
Seeds scraped from one vanilla bean
6 large egg yolks
1/2 cup sugar
4 tablespoons cornstarch
2 tablespoons butter, softened
1 sheet frozen puff pastry, thawed
2 tablespoons butter, melted
2 tablespoons sugar
1 pint raspberries, for garnish
1 cup confectioners' sugar, for garnish
For the Pastry Cream:
In a 3 quart saucepot combine the milk, vanilla bean seeds, and lemon zest. Over medium-low heat, scald the milk and hold warm.
In a medium bowl, whisk the yolks and sugar until they lighten in color. Whisk in the cornstarch.
Ladle about 1/3 of the hot milk into the egg mixture, whisking continuously to incorporate. Whisk the tempered egg mixture back into the remaining hot milk, and place the pot back on the heat.
Cook on medium high heat, stirring constantly but gently with the whisk, until the mixture comes to the boil. Reduce heat and let it boil for about 30 seconds or more, stirring constantly, until very thick.
Remove from heat and gently whisk in the butter. Pour the pastry cream into a bowl, place plastic wrap right down on the surface, and chill completely. This can be made up to 3 days ahead.
For the Puff Pastry:
Preheat oven to 400 degrees F.
On a lightly floured surface, roll pastry dough into a 12-inch square. Place on ungreased baking sheets. Pierce with fork several time to prevent pastry from rising too much. Brush with melted butter and sprinkle with sugar.
Bake for 9 to 12 minutes or until puffed and golden brown.
Remove to wire racks to cool.
With a serrated knife, slice the puff pastry board into 9 rectangles.
Place one puff pastry rectangle on a plate. Spoon pastry cream over rectangle. Layer with another rectangle, pastry cream and top with a third rectangle. Dust with powdered sugar and garnish with fresh raspberries.