4 sheets store-bought puff pastry, thawed
3 cups milk
3 cups single (pouring) cream – I used whipping cream, as I could not get single cream.
120g unsalted butter, chopped
4 teaspoons vanilla
300g caster sugar
50g Custard powder
12 egg yolks
icing sugar, for dusting
Preheat oven to 180ºC (350ºF).
Place the pastry sheets on baking trays lined with non-stick baking paper.
Top each pastry sheet with non-stick baking paper and place an additional baking tray on each pastry sheet as a weight. I added an extra ceramic bowl as extra weight.
Bake for 20–25 minutes or until golden.
Cool completely on wire racks.
Using a serrated knife, trim the pastry sheets to fit the pan you intend to use. Set aside.
Place the milk, cream, butter, vanilla and sugar in a medium saucepan over medium heat and cook until just boiling. Remove from the heat.
Combine the cornflour and water and whisk into the hot milk mixture with the egg yolks.
Return to the heat, whisking, and bring to the boil.
Cook, whisking, for 30 seconds – 1 minute or until thickened.
I lined my cake tin with tinfoil and made sure to have enough foil hanging over the sides of the tin in order to lift the slices from the tin after it has chilled.
Place 1 pastry sheet in the base of the cake tin, then top it with the custard and the remaining pastry sheet and press down gently.
Refrigerate for 3–4 hours or until set.
Dust with icing sugar and slice to serve.
I also tested by slicing the pastry in fingers, then baked it. Once done, spread with custard, and top with a second finger. Dust with icing sugar and serve.
Prepared, modified, tried and tested by The Recipe Hunter (Cook & Enjoy)