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Custard slices
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| 200 g | puff pastry |
| 450 ml | milk |
| 4 T | sugar |
| 3 T | corn flour |
| 2 | egg yolks |
| 1 t | vanilla |
| Icing: | |
| 60 g | icing sugar |
| 11/2 t | lemon juice |
Preheat oven to 220 deg C. Roll out pastry to a 20 x 24 com rectangle. Cut into 6 rectangles with a sharp knife. Place on ungreased baking sheet and bake for 15 mins or until pastry is puffed up and golden. Cool on a wire rack.
Place all ingredients, except vanilla in saucepan over low heat. Cook until mixture coats back of spoon. Do not boil. Stir in vanilla. Cool, then chill for 30 mins.
Sift icing sugar into a bowl, gradually add lemon juice, beating well.
Carefully split each pastry rectangle in half horizontally. Spread custard filling on bottom half. Place pastry top over filling and drizzle glacé icing over.
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