The Australian Women’s Weekly Food Magazine
VANILLA CUSTARD PIE
PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) SERVES 10
2 sheets frozen puff pastry, partially thawed 2 tablespoons icing sugar, plus extra, to dust
¼ cup (20g) flaked almonds
1 cup (220g) caster sugar
1 cup (150g) cornflour
½ cup (60g) custard powder
300ml thickened cream
3½ cups (875ml) milk
1 vanilla bean, split lengthways
60g butter, chopped coarsely
2 egg yolks
1 Preheat oven to 220°C/200°C fan. Grease a 24cm round springform tin.
2 Place pastry sheets on 2 oven trays lined with baking paper; brush with a little water. Sprinkle evenly with sifted icing sugar. Sprinkle one sheet with nuts. Bake for 15 minutes or until browned lightly. Gently flatten pastry. Cut a 24cm round from each sheet. Place plain pastry in tin.
3 Meanwhile, combine caster sugar, cornflour and custard powder in a medium saucepan. Combine the cream and milk in a large jug. Gradually stir milk mixture into sugar mixture until smooth.
4 Scrape vanilla bean seeds into milk mixture; add butter. Bring to the boil, stirring constantly, for 3 minutes or until mixture thickens. Remove from heat; stir in egg yolks.
5 Spread custard over pastry in tin; top with remaining pastry, nut-side up. Refrigerate for 2 hours or until firm. Dust with a little of the extra icing sugar.