Makes 9 Slices
2 sheets of shop-bought frozen puff pastry, thawed
2 cups milk
¾ cup sugar
1 tsp vanilla extract
A pinch of salt
5 tbsp cornflour
6 large egg yolks
Icing sugar, for dusting
Rose petals, optional
YOU WILL ALSO NEED
An ice bath
1 Heat the oven to 200C.
2 Roll out each piece of puff pastry lightly into a smooth sheet, removing any seam lines.
3 Without cutting all the way through, lightly score each pastry sheet into nine sections.
4 Sandwich each puff pastry sheet between two pieces of parchment paper and two cooling racks. This will keep the pastry flat but still flaky.
5 Bake 15 minutes, remove the top rack and top sheet of parchment paper. Replace rack and continue to bake until golden and crispy throughout, about 15 more minutes. Allow to cool completely.
6 In a medium saucepan, bring the milk, sugar, vanilla, salt, cornflour and egg yolks to a boil, stirring constantly with a wire whisk.
7 Reduce the heat slightly and continue to boil for one minute, stirring constantly with a wooden spoon to get in the corners.
8 Take the pan off the heat and plunge it into the ice-water bath or, if you have lumps, strain it through a sieve into a pan or heatproof bowl set in the ice water.
9 Using a 33cmx23cm pan as a mould, place one layer of cooked puff pastry into the bottom of the pan.
10 Pour the hot pastry cream over it, and place second layer of cooked puff pastry on top.
11 Refrigerate until set. When ready to serve, using the pre-scored marks as guides, cut into 9 pieces.
12 Dust each piece with confectioners' sugar before serving, garnishing with rose petals if you wish.