Pre-heat the oven to 180c. Split your eggs and put the yolks in a mixing bow. Lay out your filo pastry sheets in a baking tin, making sure you have created a border. Brush each sheet with with the leftover egg white. Put in the oven until golden brown.

Pour the milk in a saucepan, add the vanilla extract, and put on a low heat. Turn off the heat just before the milk starts to boil.

Add the flour, sugar, corn flour and all purpose flour to the egg yolks in the mixing bowl and mix until light and fluffy.

Add the milk slowly to your mixture and mix well. When mixed, put it back in the pan on a very low heat until the custard has the right thickness. Let the custard cool off.

When the custard has cooled off, take your filo pastry case, add the custard, and chop up some fresh fruit to decorate. Finish off with some icing sugar.