Vanilla Custard Slice | Donna Hay

Step 1

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. Bake for 20–25 minutes or until golden. Cool completely on wire racks. Using a serrated knife, trim the pastry sheets to 22cm-square. 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. Place 1 pastry sheet in the base of a lightly greased 22cm-square cake tin lined with non-stick baking paper+. Top 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. Makes 12.

Step 2

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. Bake for 20–25 minutes or until golden. Cool completely on wire racks. Using a serrated knife, trim the pastry sheets to 22cm-square. 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. Place 1 pastry sheet in the base of a lightly greased 22cm-square cake tin lined with non-stick baking paper+. Top 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. Makes 12.