Saffron Vanilla Slice
Pinch of Argyle Australian Saffron (8-10 strands)
2 sheets frozen puff pastry
1 cup caster sugar
1/3 cup corn flour
1/3 cup custard powder
3 cups milk
1 cup thickened cream
2 tsp Vanilla bean paste
3 large egg yolks
1/4 cup of icing sugar
Add saffron strands to milk to steep and set aside, and preheat an oven to 180°C. Line a 23cm square tin with aluminium foil, extending it over the sides so you can use it as handles to remove the slice.
Place the frozen puff pastry on two baking trays lined with baking paper. Allow to thaw slightly before using a fork to prick holes on top. Place another sheet of baking paper on top and another baking tray on top of that. Bake for 20 minutes or until golden.
Once baked allow to cool completely. Gently place the baking tin on top of one of the baked sheets. Use a sharp knife to cut down the pastry to the size of the of the baking tray. Do the same with the other pastry sheet then set both aside.
Combine sugar, corn flour and custard powder in a saucepan. Gradually add half the saffron milk and whisk until smooth. Add the rest of the milk, and cream and stir over medium heat until mixture starts to boil and thicken. Allow to gently boil, stirring constantly for 1 minute.
Reduce heat to low, add butter and Vanilla paste and whisk until butter is melted. When the mixture is smooth, remove pan from heat, then whisk in egg yolks until combined.
Place one sheet of cooked pastry into the base of the baking tin, & spread custard over the top. Place the second pastry sheet on top and allow to cool. Refrigerate for 6 hours or overnight.
Sprinkle icing sugar over the top (using a sieve works great) before serving.