Rum Raisin Napoleon

For the Pastry Cream:

2 cups half & half
1 vanilla bean, split
6 egg yolks
dash salt
2/3 cup sugar
3 tbsp. cornstarch
1/4 cup raisins
1/4 cup rum

For the Caramel Sauce:
1 cup sugar
1/2 cup water
1 cup heavy cream

To assemble:
Puff Pastry
Whipped Cream  

Pastry Cream:

Scald the cream and vanilla in a nonreactive saucepan.  Whisk together the yolks, salt and sugar until the mixture is pale and thick.  Fold in cornstarch.  Temper the yolk mixture by whisking in some of the hot cream, then pour the yolks into the saucepan.  Cook over medium heat, whisking constantly, until the cream gets very thick, about 5 minutes.  Chill thoroughly.  Heat the rum and raisins, set aside until cool, then fold into the pastry cream.

 Caramel Sauce:

Heat the sugar and water in a saute pan until golden brown.  Do not stir.  Turn off the heat and carefully pour in the heavy cram.  Stir until smooth.  

Assembly:

Roll out puff pastry on a floured surface and sprinkle flour on top of pastry.  Score with a dough docker or fork.  Brush off excess flour.  Brush with an egg wash (1 egg yolk mixed with 1 tbsp water) and sprinkle with sugar.  Refrigerate to chill.  Bake at 400 degrees until crispy, about 15 minutes.  Cool.  Cut into squares.  Spread with pastry cream, top with another pastry and garnish with whipped cream and caramel sauce.