A delicious and vibrant take on an Aussie bakery classic - the Vanilla Slice. I served mine with a bright pomegranate glaze.
Preheat oven to 180ºC (350ºF). Place the pastry sheets on baking trays lined with non-stick baking paper. Top each pastry sheet with non-stick baking paper and place an additional baking tray on each pastry sheet as a weight. Bake for 20–25 minutes or until golden and puffed. Cool completely and then trim to size using a serrated knife. I used a 22cm-square cake tin.
To make the custard, place the milk, cream, butter, vanilla bean paste and sugar into a medium saucepan and cook until just coming to the boil. Remove from the heat.
Combine the cornflour and water and whisk into the hot milk mixture with the egg yolks. Return to the heat, whisking, and bring to the boil. Cook, whisking, until thickened (1-2 minutes).
Pour the glaze over the vanilla slice, top with extra pomegranate and return to the fridge for 20-30 minutes or until set. Cut the vanilla slice with a serrated knife. You could also cut the slice first and then glaze if you prefer.
This recipe is adapted from Donna Hay. Her version said to use a single (pouring) cream which doesn't have any additives such as gelatine. I used thickened cream and this slice was set but not a 'hard' set custard.