Prep. time: 30 minutes
Baking time: 35 minutes
 

The little extra: you can replace the vanilla bean with 1/4 tsp. vanilla powder or extract and add it to the yolk-sugar mixture before the cornstarch.

You could also substitute another flavoring - for instance, rum and orange flower water pair very well together.

1. Plump the raisins in the boiling water for 15 minutes, then drain. Transfer to a bowl and macerate in the rum.

Pastry cream

1. Place the milk and cream in a saucepan. Heat with the split, scraped vanilla bean.
2. Beat the egg, the yolk and the sugar in a bowl with an electric mixer until pale and light.
3. Mix in the cornstarch, then stir in the milk-cream mixture. Remove the vanilla bean.
4. Return the mixture to the saucepan and cook over low heat until thickened, stirring with a wooden spoon.
5. Off the heat, mix in the butter and when the cream is warm, add the drained raisins and 1 tsp. of the macerating rum. Cool.

Assembly

1. Preheat the oven to 240° C (475° F).
2. Divide the pastry into two equal parts and roll out into two discs, one 26 cm (10") and the other 28 cm (11") in diameter.
3. Place the smaller one on a parchment-lined baking sheet. Top with the cooled pastry cream, spreading over the disc but leaving a 2 cm (3/4") border uncovered all around.
4. Place a bean into the filling and brush the border with water.
5. Place the second disc on top and seal the edges well by pressing all around the circumference.

Glazing and baking

1. Beat the egg with the water and brush over the top of the galette.
2. Trace some designs on the top using the tip of a knife.
3. Bake in the preheated oven for 10 minutes, then reduce the temperature to 200° C (400° F) and cook 25 minutes longer until puffed and nicely browned..