Easy Vanilla Slice

2 sheets puff pastry 

2 cups milk

1 vanilla bean

2 cups half n’ half

1 cup sugar

3/4 cup cornstarch

1/2 cup custard powder or instant vanilla pudding

3 large egg yolks

1 1/2 tsp vanilla extract

4 tbsp butter, room temperature

confectioners’ sugar

Method:

Preheat oven to 400F and line a baking sheet with parchment paper. Place defrosted puff pastry sheets on baking sheet and bake for 15-18 minutes, or until golden brown. Cool completely on a wire rack.

While pastry is cooling, line a 9-inch square baking pan with aluminum foil or saran wrap, making sure the foil or wrap comes up over the sides.

Place one sheet of pasty at the bottom of the pan, trimming the corners if necessary to make it fit. Press down gently until pastry is relatively flat.

Pour the milk into a medium saucepan. Cut the vanilla bean in half and add it to the milk. Bring milk up to a simmer, then remove from heat. Scrap the seeds from the vanilla bean into the milk.

In a medium bowl, whisk together half n’ half, sugar, cornstarch, custard powder or instant pudding and egg yolks until very smooth. Pour into the saucepan with vanilla milk, whisking to combine.

Turn up heat to medium and, whisking frequently, cook until mixture comes to a boil and is very thick. Remove from heat. Stir in vanilla extract and butter. Pour into prepared pan on top of the sheet of pastry and smooth into an even layer.

Gently press remaining sheet of pastry on top of the custard layer.

Refrigerate at least 6 hours or overnight. Before serving.

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About Benmohamed Meryem