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Vanilla Slice

Serves: 16  |  Prep Time: 15 mins  |  Cooking Time: 40 mins

Ingredients 

  • 2 sheets reduced-fat puff pastry (336 grams)
  • 3/4 L reduced-fat milk of choice (750 mls)
  • 1 tbsp powdered gelatine (16 grams)
  • 1/4 cup cornflour (30 grams)
  • 1/2 cup coconut sugar (100 grams)
  • 1 tsp vanilla extract (5 mls)
  • 4 egg yolk (80 grams)

Method 

  • Preheat oven to 180C and line two baking trays with baking paper.
  • Place one pastry sheet on each tray and brush each with a teaspoon of milk. Bake for 20 minutes, keeping an eye on it after 10 minutes, in case it’s golden and baked early. Baking time will depend on your oven. Remove from the oven, top with a baking tray to reduce the “puff” of the pastry and set aside to cool.
  • Add the powdered gelatine to 1/2 cup of cold milk, stirring until dissolved.
  • Place the remaining milk in a saucepan with the sugar and vanilla extract. Heat over medium-high heat, until hot.
  • Add the cornflour mix to the hot milk in the saucepan, stirring to combine.
  • Add the gelatine mix to the saucepan and combine well.
  • Place the egg yolks into a bowl and gently whisk. Pour the hot milk mix over the top and stir to combine.
  • Return the mix to the saucepan over a medium-high heat and whisk for a further 4-5 minutes to thicken, until it coats the back
    of a wooden spoon. You want the consistency to be like a thick custard so it will set properly.
  • Place one of the cooked pastry sheets into a deep baking dish that is the same size of the pastry sheet. Pour over the custard
    mix and top with the remaining pastry sheet.
  • Place in the fridge to set overnight.
  • Use a serrated knife to slice into 16 pieces. One piece is one serve.
  • Leftovers can be stored, covered in the fridge for 3-4 days. 

135 Calories per serve. 

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