Heat the milk in a saucepan over medium heat until warm, but not boiling.

Whisk the egg yolks with sugar until the mixture becomes pale and creamy.

Add the cornstarch and flour, mixing until fully combined.

Slowly add half of the hot milk to the egg mixture, stirring constantly to prevent curdling.

Return the mixture to the saucepan with the remaining milk and cook over medium-low heat, stirring, until thickened.

Stir in the Mama Lycha Vanilla and refrigerate the custard until cool.

Cut large circles from the puff pastry sheets. From some circles, cut a smaller circle in the center to create rings.

Brush the pastry with egg yolk and bake for 20–25 minutes, or until golden.

Let the pastry cool, then fill with the custard using a piping bag.

Garnish with red berries and dust with powdered sugar before serving.