This is a great recipe I came across in Donna Hay Magazine issue 51. Here is a quick run down of how its made. Sorry there isn't a photo for this recipe, we ate it before I could even take a photo.
2 sheets puff pastry
1 1/2 C (375ml) milk
1 1/2 C (375ml) pouring cream
60g butter
2 tsp vanilla extract
2/3 C caster sugar
1/3 C cornflour
1/2 C water
6 egg yolks
icing sugar, for dusting
1. Preheat oven to 180 degree Celcius. Place the pastry sheets on baking trays lined with baking paper. Place an additional baking tray on each sheet as a weight. Bake for 20-25 mins. Cool on wire rack.
2. Place the milk, cream, butter, vanilla and sugar in a saucepan over medium heat & cook until mixture comes to the boil. Remove from heat & combine the cornflour and water & whisk into the hot milk mixture with the egg yolks. Return to heat and cook, whisking, until thickened.
3. Cut pastry sheets to fit a square tin lined with baking paper. Top with the custard and place the remaining sheet and press down gently. Refrigerate for 2-3 hours. Dust with icing sugar and slice to serve.
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