How to make it

  • Place sugar and water in small pan. Heat over low heat stirring occasionally, for 2 or 3 minutes or until sugar dissolves. Pour into a heatproof bowl. Place in the fridge for 15 minutes to cool.
  • Place cornflour and 1 tbs of milk in bowl, and stir until a smooth paste forms. Place sugar syrup, cornflour paste, remaining milk, egg yolks and vanilla essence in heavy-based saucepan. Use a whisk to whisk until well combined. Cook over medium-low heat, uncovered, stirring constantly with wooden spoon, for 5 or 6 minutes or until custard thickens and coats back of spoon. Pour into heatproof bowl, cover with non-stick baking paper. Place in fridge for 50 minutes to cool completely.
  • Preheat oven to 375F.
  • Line a spring-form pan with the puff pastry.
  • Pour the custard on the pan and trim the pastry edges.
  • Bake for 25 minutes or until the pastry turns golden brown.
  • Serve warm with a scoop of ice-cream (Yum!) or let it cool, place in the fridge and serve cold.

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