Name: Custard slices
Yield: 6 servings
Cuisine: Bake
Ingredients: 200.00 g frozen puff pastry thawed; 450.00 ml milk; 60.00 ml sugar; 45.00 ml cornflour; 2.00 eggs yolk only; 5.00 ml vanilla essence; 60.00 g icing sugar; 7.00 ml lemon juice

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Ingredients (8)

200.00 g

frozen puff pastry — thawed

CUSTARD FILLING

450.00 ml	milk
60.00 ml	sugar
45.00 ml	cornflour
2.00	eggs — yolk only
5.00 ml	vanilla — essence

GLACÉ ICING

60.00 g	icing sugar
7.00 ml	lemon juice

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Method:

Preheat oven to 220 ºC. Roll out pastry to a 24 x 20 cm rectangle on a floured surface. Cut pastry into 6 rectangles with a sharp knife. Place on a large, ungreased baking sheet. Bcake for 15 minutes, or until pastry is puffed up and golden. Cool on a wire rack.
FILLING
Place all ingredients except vanilla essence in a saucepan over medium to low heat and cook until mixture coats the back of a spoon – about 20 minutes. (Do not boil or it will curdle). Stir in vanilla essence. Cool, then chill for 30 minutes.
ICING
Sift icing sugar into a bowl and gradually add lemon juice, beating well.
TO ASSEMBLE
Carefully split each puff pastry rectangle in half horizontally. Spread custard filling on bottom half of each rectangle. Place pastry top over filling and drizzle glacé icing over.
Makes 6.