Raspberry Vanilla Slice

Ingredients

• 2 1/2 cups milk
• 3/4 cup thickened cream
• 4 egg yolks
• 1/2 cup caster sugar
• 2/3 cup custard powder
• 1 teaspoon vanilla essence
• 50g butter, chopped
• 2 sheets frozen ready-rolled puff pastry, partially thawed
• 1/4 cup raspberry jam
• icing sugar mixture, to serve

Method

1. Bring milk and cream to the boil in a saucepan over medium-high heat. Meanwhile, using an electric mixer, beat yolks, caster sugar, custard powder and vanilla in a heatproof bowl until thick and creamy. Gradually beat in milk mixture. Return mixture to pan. Cook, stirring, over low heat, for 4 to 5 minutes or until custard boils and thickens. Remove from heat. Add butter. Stir until melted and smooth.
2. Return mixture to bowl. Cool slightly. Cover surface with plastic wrap. Set aside to cool to room temperature.
3. Meanwhile, preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Place 1 pastry sheet on each tray. Bake, swapping trays halfway through cooking, for 15 to 20 minutes or until pastry is puffed and browned. Remove from oven. Set aside for 15 minutes. Cover pastry with a tea towel. Gently push down to flatten pastry slightly.
4. Lightly grease a 6cm-deep, 23cm (base) square cake pan. Line base and sides with baking paper, allowing a 3cm overhang on each side. Place 1 pastry sheet in pan. Spread with half the jam. Pour custard over pastry. Spread 1 side of remaining pastry sheet with remaining jam. Place pastry, jam-side down, on custard. Refrigerate, covered, for 4 hours or until firm. Lift slice from pan. Cut into squares. Dust with icing sugar. Serve.