- 200g/7oz ready-rolled puff pastry
- 1 free-range egg white
- 250g/9oz icing sugar, plus extra for dusting
- 2 free-range egg yolks
- 4 tbsp caster sugar
- 450ml/16fl oz milk
- 1 vanilla pod, split
- Preheat the oven to 200C/400F/Gas 6.
- Lay the pastry on a non-stick baking sheet. In a bowl, mix the egg white and icing sugar together, then spread over the top of the pastry. Transfer to the oven and bake for 15 minutes. Cut into four squares.
- For the custard, whisk the egg yolks and sugar together in a bowl until pale and frothy.
- Heat the milk with the vanilla pod in a pan until it reaches boiling point. Remove the vanilla pod. Pour the hot milk onto the eggs and whisk well. Pour the mixture into a clean pan and stir over a low heat until thickened.
- To serve, place a slice of pastry onto a serving plate and pour over some custard. Layer up the remaining pastry slices and custard. Dust with icing sugar.