2 x 250g ready rolled out puff pastry squares
For the Vanilla custard
1 cup (250ml) milk
½ cup (125ml) cream
1 tsp (5ml) Nielsen-Massey Organic Madagascar Bourbon vanilla extract
4 egg yolks
2 tbsp (30ml) castor sugar
For the Vanilla bean glaze
¾ cup (190ml) icing sugar, sifted
1-2 Tbsp (15ml-30ml) cold water
1 tsp (5ml) Nielsen-Massey Madagascar Bourbon Vanilla bean paste
To make the Vanilla Custard:
Place milk, cream and vanilla extract into a saucepan and bring to the simmer.
Remove from heat and set aside keeping warm.
Place egg yolks, sugar and maizena into a glass bowl and whisk until combined.
Pour hot milk mix onto the eggs, whisking continuously to prevent curdling.
Pour back into saucepan and return to stove top, whisking continuously over low heat until mixture thickens. It will 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 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 into the fridge to set before making the glaze.
For the vanilla bean glaze, combine the icing sugar a tablespoon of water and vanilla paste into a bowl and mix until smooth. Add a little more water if glaze is too thick.
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 custard slice and serve.
This recipe was especially developed for Crush Magazine
Recipe and food styling: Luisa Farelo Hayes
Photographer: Henk hattingh