Ren's Vanilla Slice

It is well known that Ren is one of the world's finest cooks. But it is further known that no-one makes a better vanilla slice than Ren. So basically from the moment we heard she was coming to visit us in Margaret River, Rob has been wondering and hoping that she will be making her vanilla slice for us. Being Ren of course she whipped up enough for all eight of us (whilst nursing a 3 month old baby and chasing a 3 year old around - wonder woman). For those of you who would like to sample the joys of Ren's Vanilla Slice, here is the recipe.

Ingredients

2 sheets of puff pastry

12 egg yolks
250g caster sugar
80g cornflour
2 vanilla beans
1 litre milk

Preheat oven to 220C. Place the pastry squares on two lined baking trays then use a fork to prick the sheets all over. Bake for 10 minutes then carefully press the pastry with a clean tea towel to remove excess air. Reduce the oven to 200C then bake for a further 10-15 minutes or until golden brown. Once they are cooked, press flat with the tea towel then allow to cool.

Line a 23cm square deep cake tin with two lengths of baking paper, so each side has an overhang of at least 5cm of paper (these will be used as "handles" when lifting out the finished slice).

Using a serrated knife, trim the pastry using the base of the tin as a guide. Carefully lower one sheet into the base of the tin.

For the custard 

Whisk yolks and sugar together in a large mixing bowl until thick and pale. Stir in the cornflour. Using a small knife, split the vanilla beans in half lengthways, then using the back of the knife gently scrape out the seeds. Place the beans, seeds and milk in a saucepan over a medium-high heat until just boiling.

Remove from heat and pour onto the egg and sugar mixture in a thin stream, stirring constantly. Strain back into saucepan and boil for 2-3 minutes, stirring constantly and taking care not to scorch the bottom.

Pour the hot custard into the pastry-lined cake tin. Turn over the second pastry sheet so the flat side is up, place on top of the custard and carefully press down into place. Allow to cool.

To finish 

Lift the slice out of the cake tin using the overhanging baking-paper handles. Trim the sides with a serrated knife, then cut into slices.