- 30 min
- 20 min + chill
- 2 sheets frozen puff pastry
- 1 cup (220g) caster sugar
- 90g corn flour, sifted
- ½ cup (60g) custard powder, sifted
- 2 cups (500ml) cream
- 2 cups (500ml) full cream milk
- 2 tsp Queen Vanilla Bean Paste
- 60g unsalted butter, softened
- 3 large egg yolks
Method - Pastry
Preheat oven to 180°C (fan forced) and defrost puff pastry sheets. Line two baking trays with baking paper and lay the pastry sheets on top, then place another baking tray on top to prevent pastry rising too much during baking. Bake for approximately 20 minutes, or until the pastry is golden. Remove from oven and allow to cool completely.
Line a 23cm square tin or a 26cm x 16cm slice tin with aluminium foil, trim pastry to size and place one sheet of pastry in base of tin.
Method - Custard
Combine sugar, corn flour and custard powder in a saucepan. Gradually add half of the milk and whisk until smooth. Add remaining milk and cream and stir over medium heat until the mixture starts to boil. Stirring constantly, allow mixture to boil for an addition minute to ensure the corn flour is cooked. Remove from heat, add butter and vanilla, whisking until butter is melted and mixture is smooth. Add egg yolks mixing to combine.
Spoon custard into prepared tin, then place the second pastry on top and allow to cool. Chill for at least 6 hours until set, then cut, using a serrated knife.
Method - Icing
Combine icing sugar, cocoa, milk and Gingerbread Flavour for Icing, mixing until smooth, adding more milk (1 tsp at a time) or icing sugar to thin/thicken if needed. Spread over the top of pastry. Top with Glamour & Sparkle sprinkles.
Tips: To ensure your vanilla slice sets properly, be sure to boil the custard for at least a minute, stirring constantly. Set in the fridge for at least 6 hours (preferably overnight) before slicing.