An unusual dessert to titillate the tastebuds….
Serves 6

Ingredients:
• 1 roll puff pastry, thawed

Custard:
• 2 cups milk
• 1 three inch piece vanilla pod, split lengthwise
• ¼ cup sugar
• 2 teaspoons cornstarch
• 1 extra large egg
• 400g frozen hard chopped Sally Williams Nougat

Method:
• Preheat oven to 200°C.
• Pour milk into heavy-based saucepan with vanilla pod.
• Bring to simmer.
• Do not let the milk boil.
• Watch carefully.
• In the meantime whisk the sugar and the cornstarch in a medium bowl until no lumps remain.
• Add egg and mix until well blended.
• Take vanilla pod out of milk mixture and scrape the seeds into the milk mixture.
• Gradually whisk hot milk mixture into egg mixture.
• Return mixture to saucepan and stir until mixture thickens.
• Cool and then chill.
• Unfold pastry sheet and cut nine 3 inch rectangles with a sharp knife.
• Bake the rectangles on a greased baking sheet until golden brown for 15 to 20 minutes.
• Transfer pastry to a rack and cool completely.
• Thereafter cut pastry horizontally into 2 layers, yielding 18 rectangles.

Assembly:
• Mix the custard with the Sally Williams frozen chopped nougat.
• Leave some nougat and custard for garnish.
• A few hours before serving, layer pieces of pastry and custard nougat mixture on a serving platter or plate, finishing with a layer of the custard nougat mixture.
• Garnish as desired and serve.