Cus­tard squares

MAKES 12 PREPA­RA­TION: 10 MIN COOK­ING: 25 MIN CHILL­ING: 1 HR

Drum Food - - CONTENTS -

500g but­ter puff pas­try 375ml (1½c) cas­tor sugar 250ml (1c) corn­flour

200ml (¾c) cus­tard pow­der 1L (4c) milk

70g but­ter, chopped

2 egg yolks, lightly beaten 5ml (1t) vanilla essence ic­ing sugar for dust­ing

Pre­heat the oven to 180°C. Grease a 22-cm square cake pan and line the base and sides with bak­ing pa­per. Grease two bak­ing sheets.

1 Place a sheet of puff pas­try on each bak­ing sheet. Bake, one tray at a time, for about 8 min­utes or un­til golden and puffed. Care­fully flat­ten the pas­try. Set aside to cool.

2 Put the sugar, corn­flour and cus­tard pow­der in a saucepan over medium heat and grad­u­ally stir in the milk un­til smooth and com­bined. Add the but­ter and cook, stir­ring con­stantly, for 8 min­utes or un­til the mix­ture starts to sim­mer and thicken. Re­move from the heat and stir in the egg yolks and vanilla essence.

3 Put a sheet of baked pas­try in the base of the pre­pared cake pan, trim­ming to fit. Pour hot cus­tard over the pas­try. Top with the se­cond baked pas­try sheet, trim­ming to fit. Re­frig­er­ate to cool and set, about an hour.

4 Cut into squares and dust with ex­tra ic­ing sugar.

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