Ingredients:
Custard Filling
- 2 cups milk
- 1/2 cup thickened cream
- 1/2 cup caster sugar
- 1/4 cup cornflour
- 4 egg yolks
- 1 teaspoon vanilla extract
Pastry
- 2 sheets frozen puff pastry, thawed
Icing
- 1 cup icing sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions:
Prepare the Pastry
- Preheat oven to 200°C fan forced.
- Line two baking trays with baking paper.
- Place puff pastry sheets onto trays and prick all over with a fork.
- Bake for 12–15 minutes, or until puffed and lightly golden.
- Remove from the oven and allow to cool completely.
Make the Custard
- In a saucepan, whisk together the milk, cream, sugar, cornflour, and egg yolks until smooth.
- Place over medium heat and cook, whisking constantly, until thick and glossy.
- Remove from heat and stir in the vanilla extract.
- Allow custard to cool slightly, stirring occasionally to prevent a skin from forming.
Assemble the Slice
- Line a 20 x 30 cm slice tin with baking paper.
- Place one pastry sheet into the base of the tin, trimming to fit if needed.
- Pour custard over the pastry and smooth the top.
- Place the remaining pastry sheet on top, pressing gently.
Make the Icing
- Mix icing sugar, milk, and vanilla until smooth and pourable.
- Spread evenly over the top pastry layer.
Chill and Set
- Refrigerate for at least 4 hours, or overnight, until fully set.
To Serve
Slice using a sharp serrated knife, wiping the blade between cuts for clean layers. Serve chilled for the best texture and flavor.