Vanilla Slice

• puff pastry2 sheet
• milk500ml
• caster sugar150g
• cornflour6 tbsp
• egg yolk4 piece
• vanilla extract2 tsp
• butterinto the custard50g
• icing sugarfor the top250g

Method

1. 1

   Preheat oven to 200°C. Place each puff pastry sheet on a lined tray, prick all over with a fork, and weigh down with another tray.

   Weighting stops the pastry rising — you want flat, crisp sheets.

2. 2

   Bake until deep golden, about 18–22 minutes; cool, then trim each to fit a 20cm square tin.

3. 3

   Whisk milk, caster sugar, vanilla, and egg yolks in a saucepan with cornflour until smooth.

4. 4

   Stir constantly over medium heat until the custard thickens and bubbles, then cook another minute.

5. 5

   Whisk in butter until glossy. Press cling film directly onto the surface and cool slightly.

6. 6

   Line the tin with one pastry sheet, pour over hot custard, top with the second pastry sheet, and chill until firm.

   Chill at least 4 hours.

7. 7

   Mix icing sugar with a splash of hot water and a drop of pink food colour into a thick icing; spread over the top, set, then slice.

   Pink iced top is the classic Aussie version.

Per serving

285

kcal

4g

protein

42g

carbs

11g

fat