Growing up this was all I ever really wanted mum to make. And she did. Probably the reason I just love pastry and custard in any way shape or form so much.
The trick to keeping it tidy is to have a tin the same shape of the pastry sheets. Alternatively you can get the block of frozen pastry, roll and trim to fit the tin.
2 sheets frozen puff pastry
400 ml cream
350 ml milk
155 g caster sugar
60 g butter
2 tsp vanilla extract
1/3 c cornflour
130 ml water
6 large egg yolks, beaten
Preheat oven to 200 degrees.
Arrange defrosted pastry on a baking paper lined tray. Place another piece of baking paper on top and then another baking tray on top of that.
Place in the oven and cook for 20-25 minutes or until golden brown.
Allow to cool.
For the custard combine the cream, milk, sugar, butter and extract in a saucepan and bring to the gentlist of simmers.
Whilst this is happening combine the cornflour and water to make a paste.
Whisk paste into the hot milk mixture.
Add the egg yolks and gently whisk to combine.
Return to heat and cook for a further 5 minutes or until thickened. Allow to cool.
Place once piece of pastry on the base of a lined tin. Pour in custard. Smooth flat. Place second pastry sheet on top.
Refrigerate overnight.I find it easiest to cut in the tin then dust with icing sugar once it was out.
If you don't have a spare baking tray to use as a weight, just prick the pastry all over.