This is the perfect comfort food treat – crisp golden pastry paired with rich, thick custard, flavoured with Sugar and Crumbs Banana Split Icing Sugar. Making your own custard may seem a little daunting but actually, with a bit of cornflour to help it thicken, is really simple.
- Prep Time : 20 minutes
- Cook Time : 30 minutes
- Yield : 12 slices
- To set the slices in, you’ll need a deep tray – I use my square 23cm brownie tin, which is perfect. Preheat the oven to 190°C (170°C fan). Cut the pastry block in half and on a floured work surface roll each piece out thinly, so that it’s a few cm bigger than the tin you’re going to use.
- Line a couple of large baking trays with greaseproof paper, and lay a piece of pastry out on each one. Place another baking tray on top of each and weight it down with baking beans (this is to stop it puffing up unevenly) and then pop in the oven for 30 minutes, until crisp and golden.
- Allow the pastry to cool in the tin for a few minutes, still weighted, and then transfer it to a wire rack to cool.
- Next, make the custard. In a large saucepan, measure out the milk, cream, butter, nutmeg, Sugar and Crumbs Banana Split Icing Sugar and plain white icing sugar. Warm gently.
- While that’s warming up, separate the eggs (you don’t need the whites for this recipe – try using them in a meringue like this) so they’re ready, and in a separate jug, mix together the water and cornflour.
- Once the butter has melted in the milk and cream, bring to the boil and then immediately remove from the heat. Add first the cornflour and then the egg yolks, whisking constantly as you add each ingredient. The custard may thicken up immediately, but if it doesn’t, return it to a lower heat, still whisking constantly, and you’ll find it thickens up within a minute or two.
- Remove the custard from the heat and leave to cool while you prepare the pastry. Cut each sheet to size so it will fit snugly in the square tin. Line the tin with greaseproof paper and put one sheet of pastry in the bottom, then pour the custard in. Lay the second sheet of pastry on top, pressing down gently so that the custard spreads out in a level layer. Put in the fridge for about four hours to cool, before cutting into slices with a sharp knife.