A classic dessert with silky custard and layers of crispy pastry.
This beloved dessert is all about contrast – crispy pastry on the outside paired with a smooth custard filling. Yallamundi egg yolks give the custard its luscious texture and flavour – making this one perfect for afternoon tea, celebrations or anytime you want an indulgent homemade treat!
Makes: 10 slides
Ingredients
- 1 x puff pastry sheet
- 560ml milk
- 100g caster sugar
- 1 teaspoon vanilla paste
- 5 large Yallamundi egg yolks
- 30g caster sugar
- 65g cornflour
- 90g salted butter, room temperature, cut into small cubes
- Zest of 1–2 lemons, finely grated
- Icing sugar, for dusting
Method
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Preheat a fan-forced oven to 200°C and line two baking trays with baking paper.
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Cut the puff pastry sheet in half so each piece measures 27cm x 13cm. Place one piece on each tray, top with baking paper and another baking tray to weigh them down.
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Bake for 15 minutes then press the trays down lightly, reduce the oven temperature to 180°C and bake for another 15 minutes or until deeply golden. Cool completely.
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To make the custard, heat the milk with 100g sugar and vanilla in a medium saucepan over medium heat until steaming, then remove from heat.
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In a large bowl, whisk together the egg yolks with 30g sugar and cornflour to form a smooth paste. Slowly drizzle in a little of the warm milk mixture while whisking constantly, then add the rest and whisk until combined. Return to the saucepan.
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Cook over medium heat, stirring continuously, until the custard thickens and boils. Remove from heat and beat in the butter cubes and lemon zest until smooth.
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Line a deep container with baking paper, leaving extra overhang. Place one pastry sheet in the base, pour over the custard, smooth the top and then gently press the second pastry sheet on top. Fold the paper over and chill in the fridge for several hours or overnight until set.
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When ready to serve, carefully cut into 10 slices with a serrated knife. Dust with icing sugar and enjoy.
