Burnt custard bars

Makes 10 1

tbsp vanilla bean paste

75g unsalted butter, softened, plus extra for greasing

175g caster sugar

125g plain flour, plus extra for dusting

450ml whole milk

150ml double cream

90g cornflour 5

egg yolks

150g granulated sugar

20cm square baking tin baking paper

Preheat the oven to 190°C/170°C fan/gas mark 5 and grease and line the baking tin with baking paper. In a large mixing bowl, cream the butter with 25g of the caster sugar, using the back of a wooden spoon, for 2 mins until very creamy. Mix in the flour, then knead together in the bowl using one hand until the dough is smooth and holds together. Transfer the shortbread dough to the tin, pressing down with the back of a metal spoon to create a flat base, then bake for 10-15 mins until golden. To make the custard, combine the milk, double cream and vanilla paste in a saucepan and bring to the boil. In a large jug, whisk together the cornflour, egg yolks and the remaining caster sugar until thick and smooth. Pour in 2 tbsp of the hot milk and cream, then whisk briskly. Continue to add the milk mixture gradually, while whisking constantly, until all the milk has been incorporated. Transfer the mixture back to the pan and bring to the boil, while whisking. Once thickened, take off the heat and continue to whisk until smooth. Leave to cool for 20 mins, whisking occasionally. Transfer the custard to the baking tin, levelling the top with a spatula, then cover with cling film so it touches the custard. This is the most effective and hygenic way to stop a skin forming. Leave to chill for 3 hrs. Remove the cling film and cut the bake into 10 bars with a sharp knife. Transfer 5 of the bars to another baking tin, spaced out from each other, and space the bars left in the original tin from each other. Sprinkle the top of the bars with the granulated sugar. For best results, use a culinary blowtorch to burn the sugar on top. Alternatively, place the trays, one at a time, under a preheated grill on a very high heat for 4-5 mins until the sugar has turned golden brown. Chill the custard bars for 30 mins, then serve.

“You eat, in dreams, the custard of the day” Alexander Pope