INGREDIENTS
2 Sheets Puff Pastry
½ Cup Custard Powder {Fosters Custard Powder}
1 ½ Cups Cream
2 ½ Cups Milk
Sugar to your taste
ICING {If you want Icing}
2 Cups Icing Sugar
1 Tsp Butter
1 Tsp Vanilla Essence
1/2 Cup Hot Water
METHOD
1 Place puff pastry on lined (Baking Paper) oven tray. Prick with a fork and Place another piece of baking paper over the pastry and an oven tray over the pastry. bake for 15 minutes at 220C.
2 Remove top tray and baking paper and cook for another 5 minutes.
3 Put sugar, custard powder and cream into a saucepan and stir over a medium heat until it starts to thicken.
4 Add milk ½ a cup at a time and whisk continuously until the custard is thick.
5 Cook for a couple minutes more after it thickens stir continuously.
6 Let everything cool slightly. Place in a 22 cm square tin, pastry, custard, pastry then icing.
7 Icing: Place icing sugar, butter and vanilla in a bowl and add enough hot water to make thin to medium textured icing.
NOTES
1 Instead of using ICING or ICING SUGAR over the top, Brush the top pastry with melted butter and sprinkle Desiccated Coconut over the top.
2 You can also sprinkle Nutmeg or Cinnamon over the top layer of pastry.
3 Can Add fresh passion fruit pulp to custard.
4 Best after 12 – 24 hours in the refrigerator, but can be eaten in as little as 3 hours.
