- 2 sheets of ready-made puff pastry
- 200 ml milk
- 200 ml double cream
- 1 vanilla pod, split, seeds scraped out
- 75 g sugar
- 2 free-range egg yolks
- 125 g icing sugar
- 50 g unsalted butter
- 50 ml water
Pre-heat the oven to 200° C. Leave the pastry at room temperature for a little while before rolling.
Place the milk, cream and the vanilla pod and seeds into a saucepan. Bring gently to the boil, then remove from the heat and remove the vanilla pod.
Whisk the sugar and egg yolks together in a large bowl until pale and frothy. Pour the egg mixture over the milk and cream and whisk together. Pour the mixture into a clean saucepan and whisk over a low heat until thick custard is formed.
Roll each piece of pastry into 30 cm squares. Place each square on an un-greased baking tray and stab all over with a fork to lessen the chance of it rising too much. Bake for about 10 minutes or until light browned.
Carefully trim each sheet to a square and pat any risen areas back down with your hands. Line a square baking tray with tin foil and allow plenty of overlap for easy removal. Place one sheet of the pastry in the foil. Pour the hot vanilla custard over the first piece of puff pastry, cover with the second sheet and pat down lightly so it comes into contact with the custard everywhere.
Beat in the icing sugar with the butter and add a little water if needed. Allow the cake to cool then spread the icing evenly over the top. Alternatively, you can leave out the icing and just dust the cake with icing sugar.
Chill in the refrigerator. Sprinkle with icing sugar before cutting into pieces and serving with some fresh berries on the side.