The Australian Women’s Weekly Food Magazine

VANILLA CUSTARD PIE

PREP + COOK TIME 40 MINUTES (+ REFRIGERAT­ION) SERVES 10

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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.

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