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Preheat an oven to 150°C / 300°F. Add the frozen puff pastry on two baking trays lined with baking paper. Allow to thaw before using a fork to prick holes on top. Place another sheet of baking paper on top and another baking tray on top of that. Bake for 20 minutes or until golden.
Once baked allow to cool down completely. Gently place a 9-inch baking tin on top of one of the baked sheets. Use a serrated knife to gently score and cut down the pastry to the size of the bottom of the baking tray. Do the same with the other pastry sheet and the top of the baking tray. Sometimes baking trays can be a different size on the bottom and top.
Add the sugar and corn starch to a large heat proof bowl. Use a whisk to combine. Add the egg yolks and whisk to combine. Add 1/2cup of the hot milk and whisk to combine. Then add the remaining milk and vanilla bean paste and whisk.
Pour the mixture into a large saucepan and whisk on medium high heat until it thickens. About 5-6 minutes. Once thickened, take off the heat and add the butter. Whisk until the butter is melted and well combined.
Line the bottom and sides of the baking tray with baking paper and place the smaller pastry sheet in the bottom. Run the custard through a sieve on top of the pastry. Use a spatula to smoothen out flat. Place the second pastry sheet on top. Place in the fridge to chill for 2 hours overnight.
Gently lift the vanilla slice out of the baking tin. Place on a chopping board.
You want to use a sharp serrated knife. That’s important.Gently score the pastry by running it on top of the vanilla slice. Once you score through the top pastry layer cut the rest of the slice in one motion all the way to the bottom. Carefully wipe the knife clean before making the next cut. Finish with a dusting of powdered sugar and serve.