INSTRUCTIONS
- Preheat oven to 180ºC (350ºF).
- Put pastry sheets onto two rectangle baking trays lined with non- stick baking paper and prick all over with a fork, but do not go all the way through the pastry. Bake 20-25 minutes or until puffed up and golden. Remove from oven and set aside to cool. The whole sheet of pastry cut out the shape according to the size of rectangle pan 9×13 inch and a second sheet of pastry cut into squares (about 12), that will be the top of the cake
For the custard:
- Pour the milk into a medium saucepan, bring the milk up to a simmer, then remove from heat.
- In a medium bowl, whisk together eggs, sugar and flour until very smooth
- Pour into the saucepan with milk and mix to combine well, add vanilla extract
- Return to the heat, stir constantly over medium-low heat until the custard boils and thickens
- Remove custard from heat
- Pour the custard over the pastry in the prepared rectangle pan 9 x 13inch, gently put remaining cut out the sheet of pastry on top of the vanilla custard layer
- Refrigerate at least 3-4 hours or until set.
- Dust with powdered sugar before serving.