Vanilla Custard Slice

2 eggs

1 egg yolk

3 T caster sugar

2 t vanilla extract

2 1/2 T cornflour

1 cup cream

1/2 cup milk

1 sheet puff pastry ( use butter puff for a nicer result but regular puff will do)

ICING

1 1/2 cups icing sugar

20gms butter, melted

3-4 T lemon juice 

Line a 4x8 inch loaf tin with baking paper making sure it comes up all 4 sides completely in one piece without holes.

Whisk egg yolks, eggs with sugar and vanilla and then whisk in cornflour.

Heat cream and milk in a saucepan until it just starts to bubble around the edges. Do not boil.

While whisking, pour hot cream mixture into egg mixture.

Strain into lined loaf tin 

Set oven to Steam 100% 90C and cook for 25 minutes or until custard is set. 

Refrigerate custard in tin until cold.

Preheat oven to Bake 200C 

Prick pastry all over with a fork and bake between 2 baking sheets to keep from puffing up.

Bake for 15 minutes or until golden brown.

Cool Pastry

Remove Custard from loaf tin by carefully lifting baking paper

Cut pastry into 2 pieces to fit the custard, and place custard between the 2 pieces of pastry.

In a bowl mix ingredients for Icing, add water to thin if necessary and ice top of pastry.

Cut into 5 pieces with a sharp knife and serve.