Whip up these sweet pastry custard and peach slices with this fun recipe
1 roll ready to use puff pastry
1 egg yolk mixed with a little water
2 cups milk
1 vanilla pod, sliced in half (or 1 tsp. vanilla essence)
3 Tbsps. flour
3 Tbsps. cornflour
2 egg yolks
3/4 cup sugar
1/2 cup cream
1 x 410 g can Rhodes Peach slices in Syrup, drained
1 cup icing sugar
1 x 100 g slab milk chocolate, melted (optional)
Unroll the puff pastry and place on a greased baking tray. Brush with the egg yolk and water mix.
Bake in a preheated oven at 200 degrees Celsius for about 20 – 25 minutes until golden brown and puffed. Allow to cool.
Place the milk in a saucepan, scrape in the vanilla seeds and drop in the vanilla pod. Heat to just boiling.
In a bowl place the flour, cornflour, eggs and egg yolks and whisk well.
Pour the hot milk over the egg mixture and whisk to mix into a custard.
Strain the custard back into the pot and whisk continuously over a medium heat until thickened. Cook for a few minutes more before whisking in the cream. Allow to cool off a little.
Take the puff pastry and using a sharp knife slice the puff horizontally in half taking care not to break it.
Place the bottom half of the pastry into a shallow dish, preferably as close to the size of the pastry as possible.
Spoon half of the custard onto the pastry.
Arrange the peach slices on the custard before spooning the remaining custard on top of the peaches.
Place the top half of the pastry on the top of the second layer of custard and press it down ever so slightly.
Allow to cool completely and set.
Whisk small amounts of warm water into the icing sugar, adding just enough to make a smooth thick paste and pour over the top of the custard slices. Allow to set.
Drizzle the melted chocolate over the icing sugar.
Cut the custard slices into portions, use a serrated knife for best results.
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Recipe provided by Rhodes food products. Visit their website here for more great recipes.