Vanilla Custard Slice, a variation on the French mille feuille, has a smooth, rich filling sandwiched between two crisp layers of puff pastry. Decadent and wonderful, it is the perfect dessert to make ahead for a special meal. Or go on and serve some anytime to make a a mundane day into a fabulous one.
2 sheets ready-prepared puff pastry, thawed
1½ cups (375ml) milk
1½ cups (375ml) single (light) cream
60g butter, chopped
2 teaspoons vanilla extract
⅔ cup (150g) caster (superfine) sugar
⅓ cup (50g) cornflour (cornstarch)
½ cup (125ml) water
6 egg yolks
Confectioner’s sugar for dusting
1. Preheat the oven to 180°C (350ºF).
2. Place the pastry on baking trays lined with parchment paper. Top each pastry sheet with parchment paper and place another baking tray over as a weight.
3. Bake for 35 minutes or until golden. Cool on racks.
4. To make the filling, place the milk, cream, butter, vanilla and sugar in a saucepan over medium-low heat and cook until hot but not boiling. Mix the cornflour and water to a smooth paste and whisk into the hot milk mixture. Add the egg yolks and stir, allowing to simmer, for 6 minutes or until the mixture has thickened. Remove from the heat and allow to cool to room temperature.
6. Refrigerate for 4 hours or until set.
8. Dust with confectioners’ sugar and slice to serve.
Makes 12 slices
Recipe from Donna Hay Magazine
The band name was the first thing to catch my attention.
That is a wicked cool name which can be taken a few ways. I like to think it’s the Uni slant.
Next reason to love these two guys…they are from Glasgow. Always a musical bonus.
And they have a song called ‘Love In The Mundane’. I don’t know why I love that title so much, but I do.
Then, even better than loving the song title, I love the song. Catchy and smooth with fantastic vocal harmonies.
“All the love you take
is borrowed and won’t be yours to break
As long as there’s someone
who can make it go away”