Preparation
1. Prepare the Pastry Layers Preheat your oven to 200°C (400°F). Place the pastry sheets on parchment-lined trays. Prick them thoroughly with a fork. To keep them flat and crispy, place another piece of parchment and a second tray on top of the pastry. Bake for about 15–20 minutes. Once golden, let them cool and trim them to fit your square baking tin.
2. Cook the Custard In a pot, bring the milk, cream, and half of the sugar to a light simmer. In a bowl, whisk the egg yolks, cornstarch, and the rest of the sugar. Slowly pour the hot milk into the egg mixture while whisking constantly to avoid scrambling the eggs. Return the whole mix to the pot and cook over medium heat, stirring vigorously until it becomes very thick and bubbly. Remove from heat and stir in the butter and vanilla.
3. Assemble and Chill Line a square tin with parchment paper. Place one pastry sheet at the bottom. Pour the hot custard over it and spread it evenly. Place the second pastry sheet on top and press down lightly. Let it cool to room temperature, then refrigerate for at least 4 to 6 hours until completely firm.
4. Glaze and Serve Whisk the glaze ingredients together until smooth and spread it over the top pastry. Once the glaze is set, lift the block out using the parchment paper. Use a sharp serrated knife to cut into squares.
A Quick Tip
For a cleaner look, you can pre-cut the top layer of pastry into squares before placing it on the custard. This prevents the custard from squeezing out the sides when you go to serve them!
