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Cattleya Canterbury, New Zealand
- 2 sheets flaky pastry
- 2 1/2 cups milk
- 130g butter
- 190g icing sugar
- 4 tablespoons cornflour
- 2 egg yolks
- 1 teaspoon vanilla essence
Preparation:10min › Cook:20min › Extra time:1hour cooling › Ready in:1hour30min
- Lay out the pastry on 2 baking trays then perforate with a fork. Bake at 220 degrees C for about 15 minutes or until cooked. Set aside to cool.
- Melt milk and butter together in a saucepan then bring to a boil. In a bowl combine icing sugar, cornflour, egg yolks and vanilla then mix well. Whisk slowly into the boiling milk mixture then stir until thick, about 5 minutes. Allow to cool.
- Spread the custard between the sheets of cooked pastry then ice with your favourite icing.
This is so yummy but it crumbles when you slice it. Its quite messy and not presentable but taste-wise, it was a crowd favourite. - 26 Dec 2013
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