Homemade creamy custard, sandwiched between layers of flaky puff pastry topped with vanilla icing with chocolate swirls.
STEP BY STEP INSTRUCTIONS:
Preheat the oven to 220°C fan bake. Line a 21cm square tin with baking paper including up the sides. Place the pastry sheets on a lined oven tray and prick all over with a fork. Cook for 8 minutes then remove from the oven. Use a baking tray to firmly press the pastry down flat. Return to the oven for a further 8 minutes. Remove from the oven again and press down flat one more time, then leave to cool.
In a mixing bowl combine the custard powder, sugar, vanilla and ½ a cup of milk. Mix until smooth. Crack the egg into a separate bowl with ½ a cup of milk. Whisk to combine.
Pour the remaining 3 cups of milk into a medium saucepan over a medium heat. Add the custard mixture to the milk and bring to the boil. Reduce to a simmer, then stir until thickened, about 5 minutes.
Add in the egg mixture and butter. Stir for 2 minutes then set aside to cool.
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
