Lemon and vanilla custard squares
If you've never tried making custard squares before, be sure to give these a go. You'll be surprised how simple they are – plus they're absolutely scrumptious.
Makes: 20
Ingredients:
- 2 sheets ready rolled flaky puff pastry
- 1 teaspoon caster sugar
- ½ teaspoon ground cinnamon
For the filling
- 800ml milk
- 6 tablespoons custard powder
- 1 teaspoon vanilla bean paste
- ¼ cup caster sugar
For the icing
- 1 ½ cups icing sugar
- 10g butter, melted
- 2-3 tablespoons lemon juice
- 1 teaspoon finely grated lemon zest
Method:
1. Preheat oven to 185°C fan bake. Line 2 baking trays and place a sheet of pastry on each one. (You will need 4 baking trays in total if you want to cook both sheets of pastry at once – see below– so prepare just 1 sheet at a time if you have only 2 baking trays.) Sprinkle over combined caster sugar and cinnamon and prick all over with a fork.
2. Bake 8 minutes until pale golden and puffed then place a second oven tray on top of the puffed sheets to flatten them and cook a further 4-5 minutes until golden brown. Cool completely.
3. To make the filling, heat 600ml of the milk in a medium saucepan until near boiling. Whisk remaining milk with custard powder, vanilla and sugar.
4. Stir custard powder mixture into hot milk and simmer, stirring constantly, 2-3 minutes until thickened. Transfer to a jug or bowl and cover surface with plastic. Leave to cool (custard will be very thick).
5. Line a cake tin of similar proportions to the pastry with plastic wrap, allowing some overhang. Place a pastry sheet in the base of the tin and spoon custard over evenly. Place second layer of pastry on top and sandwich together. Chill for at least 2 hours until set before icing.
6. To make the icing, combine icing sugar with butter and add enough lemon juice to make a spreadable icing then stir in lemon zest.
7. Cut into squares to serve (a sharp serrated knife works best). Keep chilled.
Written by Jo Wilcox. First appeared on Stuff.co.nz.
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