These custard slices were very yummy. There was a little involved in the making, but it was all worth it.
- 2 sheets puff pastry
- 1 L milk
- 3/4 cup sugar
- 50 g butter
- 1/2 cup plain flour
- 1/2 cup corn flour
- 1/2 tsp salt
- 1/2 cup cold water
- 3 eggs separated
- 1 tsp vanilla essence
- vanilla pod optional
- 3/4 cup icing sugar
AND ONE OF THE FOLLOWING
- 2 tsp boiling water and 1 tsp vanilla essence
- 1 TBSP rosewater and maybe a drop of pink food colouring
- 1 TBSP strained lemon juice
- Place the sheets of puff pastry onto a baking tray and pierce all over with a fork, not piercing all the way through.
- For an extra thin crust, place a second baking sheet onto top of the puff pastry before baking to prevent it from rising too much.
- Bake for 15-20 minutes at 220C or until crisp and golden.
- Leave to cool down.
- Line the bottom of an oven tray with one layer of baked pastry.
- Heat the milk in a saucepan.
- If you choose to use a vanilla pod, ensure the pod is steeped in the hot milk for an half hour before adding the rest of the ingredients.
- Add butter, sugar and salt when the milk reaches boiling point and stir to dissolve.
- In a bowl, combine the cornflour, flour, cold water and egg yolks and stir well.
- Add a quarter of the hot milk to the bowl to increase the temperature of the flour, cornflour and egg yolk mixture. Mix well and then add to the milk mixture in the saucepan.
- Stir well and cook until the mixture thickens.
- Remove from heat and add vanilla.
- Whisk egg whites and fold into the custard.
- Pour the custard into the dish and spread over the bottom crust.
- Place the second sheet of baked pastry over the custard.
- Mix the icing ingredients and beat until smooth. You can add a little extra liquid if required, but don't make it too runny.
- Spread the icing over the crust.
- Let it set in the fridge for an hour or two.
- Cut into squares just before serving.