LANCEWOOD® CUSTARD SLICE
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6 SERVES/MAKES COOKING TIME: < 45 min COOKING STYLE: Oven LANCEWOOD® CUSTARD SLICE INGREDIENTS: Crust: 1 x 400 g roll puff pastry, thawed 30 ml icing sugar Filling: 230 g LANCEWOOD® Medium Fat Plain Cream Cheese 560 ml milk 5 ml vanilla essence Yolks of 2 large eggs 80 ml corn flour 20 ml custard powder 125 ml castor sugar 15 ml gelatin 45 ml water Icing: (optional) 500 ml icing sugar 45 ml water To finish: Icing sugar for dusting Toasted almonds METHOD: Crust: Preheat the oven to 180°C. Cut the sheet of pastry in half. Place on two baking sheets lined with baking paper. Dust with icing sugar. Place another layer of baking paper on top and place another baking sheet on top. Place a heavy dish on top to weigh it down and bake for 30 – 35 minutes until golden. Remove weight and top layer baking sheet. Leave to cool. Trim to fit a 20 cm x 20 cm dish or sheet pan. Place one square into the dish. Cut the other square into eight 5 cm x 10 cm rectangles or 5 cm x 5 cm squares. Set aside. Filling: Beat the cream cheese, 250 ml of the milk, vanilla essence and egg yolks together until smooth. Mix the remaining milk with the corn flour, custard powder and castor sugar. Add to the milk and cream cheese Page 1 of 2
Transcript of LANCEWOOD® CUSTARD SLICE
6 SERVES/MAKES COOKING TIME:< 45 min COOKING STYLE:
Oven
LANCEWOOD® CUSTARD SLICE
INGREDIENTS:Crust:1 x 400 g roll puff pastry, thawed30 ml icing sugar
Filling:230 g LANCEWOOD® Medium Fat Plain Cream Cheese560 ml milk5 ml vanilla essenceYolks of 2 large eggs80 ml corn flour20 ml custard powder125 ml castor sugar15 ml gelatin45 ml water
Icing: (optional)500 ml icing sugar45 ml water
To finish:Icing sugar for dustingToasted almonds
METHOD:
Crust:Preheat the oven to 180°C. Cut the sheet of pastry in half. Place on two baking sheets lined with bakingpaper. Dust with icing sugar. Place another layer of baking paper on top and place another baking sheet ontop. Place a heavy dish on top to weigh it down and bake for 30 – 35 minutes until golden. Remove weightand top layer baking sheet. Leave to cool. Trim to fit a 20 cm x 20 cm dish or sheet pan. Place one squareinto the dish. Cut the other square into eight 5 cm x 10 cm rectangles or 5 cm x 5 cm squares. Set aside.
Filling:Beat the cream cheese, 250 ml of the milk, vanilla essence and egg yolks together until smooth. Mix theremaining milk with the corn flour, custard powder and castor sugar. Add to the milk and cream cheese
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mixture. Mix the gelatin and the water. Leave to stand for 5 minutes. Microwave for 10 seconds. Removeand stir. Repeat once. Do not boil the gelatin. Pour the milk mixture and the corn flour mixture into asaucepan and whisk over low heat until thick. Remove from the heat. Add the gelatin in a thin stream andwhisk in. Pour the mixture into the prepared pan and spread out evenly. Place the precut rectangles orsquares on top. Leave to cool. Drizzle the icing over or dust with icing sugar. Sprinkle toasted almonds ontop and cut into rectangles or squares.
Icing: (optional)Mix icing sugar and water to a thick consistency. Spread over rectangles or squares and leave to set.
PRODUCTS USED:
Medium Fat Plain CreamCheese
ENJOY!
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