I have always wanted to make vanilla slice - this one was so moorish. The original recipe calls for 2/3 cup of sugar. Next time I will be tempted to cut it down to 1/2 cup.
2 sheets of puff pastry
1 1/2 cups milk
1 cup cream
1 vanilla bean, split and scraped
1 tsp vanilla extract
1/2 cup caster sugar
1/3 cup cornflour
1/2 cup warm water
6 egg yolks
1 tbsp passionfruit pulp
1 tsp lemon zest
1 tbsp lemon juice
1/2 - 1 cup of icing sugar
Preheat the oven to 180C. Place the pastry on glad bake on a baking tray, then top with another piece of gladbake and finally another baking tray as a weight. Bake for 15-20 minutes or until golden. Press down gently while still warm to flatten slightly. Cool on a rack.
Place the milk, cream, vanilla bean and extract and sugar in a saucepan over medium-low heat. Heat until hot but not boiling. Mix the cornflour and water together to a smooth paste and whisk into the hot milk mixture.
Remove the milk mixture from the heat and pour slowly into the eggs, whisking continuously. Pour back into the saucepan and return to the heat. Simmer for 6 minutes or until thickened, and the cornflour has cooked through.
Allow the mixture to cool in the saucepan to room temperature.
For the icing mix together the passionfruit, icing sugar, zest and lemon juice to taste to get a thin, pouring consistency.
Spread one of the pastry sheets with the custard and top with the remaining pastry sheet. Drizzle with the passionfruit icing.
This would also be delicious served as a dessert with fresh strawberries or raspberries - my mouth waters at the thought of it, yum.