• 2 puff pastry sheets
• 250ml (1 cup) milk
• 1 teaspoon vanilla essence
• 3/4 cup cornflour
• 1/2 cup custard powder
• 220g caster sugar
• 750ml thickened cream
• 50g butter
• 3 egg yolks (room temperature)
• icing sugar to dust

Preheat oven to 210C. Line a 23cm square pan with aluminium foil or baking sheet, so that the sheets comes up over the sides (easier to lift out the vanilla slice).
Place each pastry on a baking tray and baked for 8-10 minutes or until golden brown. Set aside to cool. Once cool, place one sheet - cooked side up, in the bottom of the pan ( may need to trim to fit).
For the filling: Place milk in a pan over medium heat. Add vanilla essence. Warm gently and set aside.Place cornflour, custard powder and caster sugar in a pan. Pour the milk into the pan with cornflour etc, and whisk until smooth. Add cream and return to heat. Keep stirring over low heat until the mixture thickens and boils. Add butter, stir well to combine. Remove from heat and whisk in the egg yolks one at a time until smooth. Pour into the pastry lined square pan and set aside to cool before placing the other pastry on top. Remember cooked side up! Refrigerate overnight.
Remove from pan, cut into squares and dust with icing sugar.