*  Exported from  MasterCook  *
 Recipe By     : David Rosengarten
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts                         Taste
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         frozen puff pastry -- thawed
                         Flour for rolling out pastry
    2      cups          heavy cream
      1/2  cup           milk
      1/2  cup           sugar
    1                    vanilla bean -- slit lengthwise
    9                    egg yolks -- at room temperature
                         Confectioner’s sugar -- to taste
 On a lightly floured surface roll out the pastry to 1/16-inch thick. 
 Transfer pastry to a parchment-lined sheet pan and trim edges. With a fork prick
surface all over and chill for 30 minutes.
 Pre-heat oven to 400 degrees. Cover pastry with a second piece of 
 parchment paper and weight down with a second sheet pan. Bake pastry for 10
minutes. Remove top sheet pan and parchment and continue 
 to bake for another 10 to 15 minutes or until golden brown. Transfer 
 pastry to a cooling rack.
 Make the filling:
 In a heavy saucepan combine the heavy cream, milk, and sugar. Using a 
 knife scrape the seeds of the vanilla bean into the milk mixture and add the
whole bean. Bring to a boil. Remove pan from heat an
 d allow to steep for one hour. Discard the bean or reserve for 
 another use.
 Pre-heat the oven to 300 degrees. Whisk the yolks into the cooled 
 milk mixture and strain through a fine sieve into a 9 x 13-inch baking dish.
Place the dish in a larger roasting pan and add enough h
 ot water to reach halfway up the side of the dish. Bake custard for 
 3/4 to 1 hour until a knife inserted in the center comes out clean. let cool;
cover and chill for several hours or overnight.
 To assemble:
 Transfer pastry to a flat surface. Using a ruler measure out three 3 
 1/2 x 11-inch strips. With a serrated knife carefully cut the pastry using a
gentle sawing motion. With a paring knife cut the cus
 tard into two 3 1/2 x 11-inch strips and cut each strip in half 
 crosswise. With a long, wide offset spatula transfer a piece of custard onto a
strip of pastry, covering half of it. Transfer a second 
 piece of custard to fill the first layer. Top with a second strip of 
 pastry, smooth side up, and repeat process. If necessary, smooth the sides of the
napoleon with a knife so that they are stacked n
 Using a serrated knife carefully slice the napoleon into individual 
 serving pieces. Sift confectioner’s sugar over the napoleon to form a thick
coating. Heat skewers on stovetop burner until red-hot 
 and brand the sugar with cross hatch marks.
 From Taste Show # 4853 by Heat skewers on on skewHeat, ers on
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