Mille et une feuilles with golden rasperries

• 1 cup milk
• 1 vanilla bean
• 1/4 cup plus 1 tablespoon sugar
• 3 egg yolks
• 1 tablespoon rice flour
• 1 tablespoon cornstarch
• 1 teaspoon unsalted butter
• 1 cup heavy cream, softly whipped
• 1 pound Puff Pastry (see recipe)
• Golden raspberries

1. To make the cream filling, scald the milk with the vanilla bean and one-quarter cup of the sugar.
2. Beat the egg yolks with the remaining sugar until thick.
3. Sprinkle in rice flour and cornstarch, and continue beating until well mixed.
4. Remove the vanilla bean from the milk.
5. Beat half the milk by droplets into the egg mixture.
6. Return this to the remaining hot milk and bring to a boil, whisking very fast to prevent scorching.
7. Remove from the heat and pour into a bowl to cool.
8. Rub the top with butter to prevent a skin from forming.
9. Cover with plastic wrap and cool completely.
10. Immediately before using, fold in softly whipped cream with a wooden spoon.
11. To make the mille et une feuilles, roll the puff pastry into a rectangle three-quarter-inch thick.
12. Cut this into thirds.
13. Roll each third into rectangles of equal size, one-sixteenth-inch thick.
14. For easy handling, cut each rectangle into two smaller rectangles, each five-inches by nine inches.
15. Spray baking sheets with water and place pastry rectangles on them.
16. Chill for at least one-half hour.
17. Preheat oven to 425 degrees.
18. Remove pastry from refrigerator and prick evenly with the tine of a fork.
19. Bake until evenly browned, or about 20 minutes.
20. Cool pastry on racks.
21. After adding the whipped cream to the filling, layer it with the strips, four high.
22. Sprinkle with confectioners' sugar.
23. Decorate with golden raspberries.
24. To serve, slice with a serrated knife into serving pieces.

milk, vanilla bean, sugar, egg yolks, rice flour, cornstarch, unsalted butter, heavy cream, pastry, golden raspberries

Taken from cooking.nytimes.com/recipes/6133 (may not work)