Ingredients:

• 375g ready-prepared puff pastry

• Icing sugar for dusting

• Vanilla cream

• 1 ½ cups milk

• 1 ½ cups cream (single or pouring)

• 60g butter

• 2 teaspoons vanilla extract

• ⅔ cup sugar

• ⅓ cup cornflour (cornstarch)

• ½ cup water

• 6 egg yokes

  
  

Process:

• Preheat oven 180˚C.

• Halve the pastry lengthwise and roll each piece out to a rectangle 2 – 3 mm thick.

• Trim each piece to fit a 20cm * 30cm slice tin.

• Place the pastry on baking trays lined with non-stick baking paper.

• Top each piece with another baking tray as a weight and bake for 35 minutes or until puffed and golden.

• Cool on racks.

• (To make the filling) Place the milk, cream, butter, vanilla and sugar in a saucepan over medium-low heat and cook until hot but not boiling.

• Mix the cornflour and water to a smooth paste and whisk into the hot milk mixture.

• Add the egg yokes and stir allowing to simmer for 6 minutes or until mixture has thickened.

• Remove from the heat and allow to cool to room temperature.

• Place one of the pastry sheets in a 20 * 30 cm slice tin lined with non-stick baking paper.

• Spread over the filling and top with the remaining pastry.

• Refrigerate for 2 hours or until set.

• Dust with icing sugar and slice.