Servings: 12

2 sheets store-bought puff pastry, thawed 2 sheets store-bought puff pastry, thawed
1½ cups milk 1½ cups milk
1½ cups single (pouring) cream 1½ cups single (pouring) cream
60g unsalted butter, chopped 60g unsalted butter, chopped
2 teaspoons vanilla extract 2 teaspoons vanilla extract
150g caster sugar 150g caster sugar
75g cornflour 75g cornflour
½ cup water ½ cup water
6 egg yolks 6 egg yolks
icing (confectioner’s) sugar, for dusting icing (confectioner’s) sugar, for dusting

Preheat oven to 180ºC (350ºF). Place the pastry sheets on baking trays lined with non-stick baking paper. Top each pastry sheet with non-stick baking paper and place an additional baking tray on each pastry sheet as a weight. Bake for 20 to 25 minutes or until golden.
Cool completely on wire racks. Using a serrated knife, trim the pastry sheets to 22cm-square. Set aside.
Place the milk, cream, butter, vanilla and sugar in a medium saucepan over medium heat and cook until just boiling. Remove from the heat.
Combine the cornflour and water and whisk into the hot milk mixture with the egg yolks.
Return to the heat, whisking, and bring to the boil. Cook, whisking, for 30 seconds-1 minute or until thickened.
Lightly grease a 22cm square cake tin and line with non-stick baking paper. Ensure you have enough baking paper hanging over the sides of the tin so you can lift the slice from the tin after it has chilled.
Place 1 pastry sheet in the base of the tin and top with the custard and the remaining pastry sheet and press down gently. Refrigerate for 3 to 4 hours or until set.
Dust with icing sugar and slice to serve.