A seasonal dessert treat - rhubarb mille-feuille served with a raspberry caramel.
Preheat the oven to 200 degrees C.
Beat the eggs with the sugar and the flour until white and fluffy.
Cut the vanilla pod in half and scrape the seeds out using the back of a knife. Mix them in with the milk in a pan and bring to the boil. Once boiling, pour the milk gently into the egg mixture and mix in. Return to the pan and simmer over a medium eat, whisking constantly to cook the flour. Once cooked, pour in to a baking dish, cover with cling film and place in the fridge.
Wash the rhubarb then slice as finely as possible. Place in a pan and sweat with a knob of butter. Add the sugar, cinnamon and star anis then pour in the red wine and allow to reduce until you have a very thick syrup.
Mix the rhubarb into the cooled pastry cream.
Melt half of the butter and brush it over the pastry sheets. Cut the sheets into pieces 2 by 4inches in size. Place on a lined baking tray and cover with a second baking tray and bake for about 8 minutes. Allow to cool.
Spread some of the rhubarb pastry cream on to a pastry sheet, cover with a second pastry sheets. Add a second layer of pastry cream and a third sheet of pastry to assemble your mille-feuille.
To make the caramel: Melt the 100 g of sugar in a dry pan without stirring. Once the sugar has melted and the caramel has formed add the raspberries and boil for 1 minute. Remove from the heat and drizzle over the mille-feuille to serve.
«This recipe can also be made using puff pastry sheets. If rhubarb is not available, mix some raspberries or strabwerries through the creme patissiere.»