Passionfruit Custard Square

Ingredients
• 3 sheets ready to use flaky puff pastry
• 450 ml Aunt Jeans milk + a little for Icing
• 2 whole eggs + 2 egg yolks
• 130 g castor sugar
• 55 g plain flour
• 1 tsp vanilla essence + 1 tsp for Icing
Icing
• 50 g softened butter
• 2 cups icing sugar

Directions:
Pre-heat the oven to 215˚C

Pastry
Make sure your pastry sheets are a bit larger than the pan you will use, as it will shrink when baking. You can use two sheets together if needed. While half frozen, place pastry sheets on a damp baking tray. (Sprinkle some water with fingers.) Using a fork, prick the sheets. Bake for 10 min, take out and flip over. Bake for another 5 minutes, or until the sheets are golden. Remove from the oven and let cool.
* A square cake tin will work perfectly.

Custard
1. Warm up the milk in a medium sized saucepan, until the milk just starts to bubble at the edges. Do not boil. (medium heat)
2. In a separate large bowl, combine and beat the castor sugar, eggs (both whole and yolk) and vanilla until it is very thick and pale. Gradually, sift in the flour and beat until combined well.
3. Gradually pour the milk into the egg and sugar mixture while continuously beating on low. Once again, beat until well combined.
4. After the ingredients are combined well, return the mixture to the saucepan.
5. Using medium to low heat, continue to stir, making sure the bottom and corners of the pan are well scraped. Stir until the custard becomes thick. (roughly 4-7 minutes) Take the custard off the heat. (*When scraping the bottom of the pan you should be able to see the bottom of the pan for a second before the custard runs back over it.)
6. Line the tin with baking paper. Place one pastry sheet on the bottom.
7. Evenly pour the custard into the tin. Once all the custard is in, add the second pastry sheep on top.
8. Leave in the fridge for about an hour.

Icing
1. In a clean bowl, combine butter, icing sugar and enough Aunt Jeans milk to make a smooth and fluffy icing. *Add milk gradually until consistency is to your liking.
2. Spread the icing over the top of the slice tin.
3. Place back in the fridge for at least 20 minute to let the icing set.
4. Once the icing has set, carefully remove the custard slab onto a chopping board. Using a sharp knife, carefully slice the slab into squares.