Method

Vanilla Custard

Place the milk, cream and vanilla extract into a saucepan and bring to a simmer over gentle heat. Remove from heat and set aside, keeping warm.

Place the egg yolks, sugar and maizena into a glass bowl and whisk until combined.

Pour the hot milk mix onto the eggs, whisking continuously to prevent curdling.

Pour back into the saucepan and return to the stove top, whisking continuously over low heat until mixture thickens. The mixture will only just have come to the boil. Remove from heat and pour into a glass bowl. Cover with cling film to prevent a skin from forming.

Preheat the oven to 200 °C.

Place 1 puff pastry square onto a baking tray lined with foil then place another sheet of foil on top. Place another baking tray on top of the foil, to prevent the pastry from rising in the oven. Repeat this process with the other puff pastry square. Bake for 15-20 minutes or until golden brown and crisp.

Remove from the oven and allow to cool completely.

Line a square tin with some foil and place the cooled pastry square inside.

Spread the crème patisserie evenly and thickly onto the pastry before topping with the next layer of pastry. Place in the fridge to set before making the glaze.

Vanilla Bean Glaze

Combine the icing sugar with a tablespoon of water and the vanilla paste in a bowl and mix until smooth. Add a little more water if the glaze is too thick.

To Serve

Remove the baking tray from the fridge and carefully slice into neat rectangles. Spread an even layer of vanilla glaze over the top layer of each custard slice and serve.