2 packs of puff pastry
1 cup sugar
3/4 cup cornflour (cornstarch)
1/2 cup custard powder
4 cups milk
2 egg yolks (wondering what to do with the whites? How about these)
2 tsp vanilla extract
For the icing:
2 cups icing sugar
1 tsp soft butter
2-3 tsp water
Bake the puff pastry according to the package instructions, usually around 12-15 minutes.
Line the base of a 23cm square tin with one sheet of the cooked puff pastry, cut to size.
Combine the sugar, cornflour and custard powder in a pan, then stir in the milk until smooth.
Add the butter and heat until it boils and thickens. Simmer for 3 minutes until thick and smooth. This is very thick, not the type of custard to pour over apple pie!
Remove from the heat and stir in the egg yolks and vanilla extract.
Pour the hot custard over the puff pastry in the tin, and top with the other sheet of cooked puff pastry (placing the pastry upside down will give a smoother top). Press down lightly and cool.
Mix the icing ingredients together in a bowl over a pan of hot water until spreadable. Top the puff pastry with the icing. If it begins to set before you are finished spreading, using a small offset spatula dipped in a mug of boiled water will help things along.
Refrigerate for a few hours to allow to fully set. Cut neatly into ten slices (two rows of five), then all that's left to do is to dig in!
Find more images from this photoshoot at Stocksy United.