Ingredients

• 3 Borg’s Puff Pastry sheets
• 250 ml milk
• 1 vanilla bean, split
• 3/4 cup corn flour
• 1/2 cup custard powder
• 220 g caster sugar
• 750 ml thickened cream
• 50 g unsalted butter
• 3 egg yolks
• icing sugar

Method

1. Pre-heat oven to 210° C degrees.
2. Using a square 24 cm cake tin line with baking paper.
3. Place each Borg’s Puff Pastry sheet on a baking tray lined with non-stick baking paper. Bake for 8-10 minutes or until golden brown. Set aside to cool. 
4. To make the custard, first make a slit along the narrow sides of the bean and with the back of a teaspoon, carefully scrape vanilla seeds. Add the bean, seeds and milk to a saucepan and use medium heat to warm through. Be carefully not to scold the milk. Then set aside for 10 minutes.
5. Place cornflour, custard powder and caster sugar in another saucepan. Remove the bean from the milk, discarding bean, add a little to the other saucepan, stir to make a paste.  Then slowly whisk in the remaining milk until smooth. Add cream. Return to heat, stirring constantly over low heat until the mixture thickens. Add butter, stirring well to combine. Remove from heat and whisk in egg yolks, one at a time, until smooth. Allow to cool.
6. To assemble, add the first sheet, cooked side up, to the bottom of the cake tin. Add half the custard. Add another sheet and then the remaining custard. Add the third sheet. Refrigerated overnight.
7. When it’s time to serve, dust generously with icing sugar or a simple icing.