Prep 10 mins
Cook 20 mins
Thick and rich custard between puff pastry sheets makes a wonderful snack or dessert. Posted as a request.
- 1 (17 1/4 ounce) package frozen puff pastry, thawed
- 1 cup white sugar
- 1⁄2 cup custard powder
- 3⁄4 cup cornstarch
- 5 1⁄4 cups milk
- 1⁄4 cup butter
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 1 tablespoon milk
- 1 dash vanilla extract
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold puff pastry sheets, and place flat onto baking sheets.
- Bake for 10 to 15 minutes, or until lightly browned and puffed.
- Set aside.
- Combine the sugar, custard powder and cornstarch in a large saucepan.
- Mix in just enough milk to form a paste, then gradually mix in the rest.
- This will prevent lumps from forming.
- Add the butter.
- Cook over medium heat, stirring frequently until thick.
- You may need to use a whisk to ensure a smooth consistency.
- When the mixture comes to a simmer, cook stirring constantly for 2 minutes.
- Remove from the heat, and stir in the egg yolks and vanilla.
- Line a 9 inch baking dish with aluminum foil.
- Place one of the baked pastry sheets in the bottom of the dish.
- Spread the custard filling in an even layer over the pastry and top with the other sheet.
- Mix the confectioners' sugar with 1 tablespoon of milk, and a dash of vanilla to make an icing.
- Spread over the top of the pastry.
- Refrigerate until the custard layer is firm.
- Remove from the pan and slice.