HONEY CUSTARD SQUARES
Jane Lyons & Will Bowman
![](https://www.cuisine.co.nz/wp-content/uploads/2020/02/Cuisine-Magazine-Recipe-Honey-Custard-Squares.jpg)
Serves
8 - 10Preparation
30 mins plus overnight refrigerationCook
30 minsIngredients
2 sheets flaky pastry | |
2 tablespoons icing sugar | |
600ml whole milk | |
150ml cream | |
2 tablespoons honey, plus 3 tablespoons extra to serve | |
2 tablespoons raw sugar | |
1 teaspoon vanilla essence | |
6 egg yolks | |
½ cup cornflour | |
flaky sea salt, to serve |
Instructions
1. | Preheat the oven to 170°C fan bake. |
2. | Place the pastry sheets onto lined baking trays and prick with a fork. |
3. | Lightly sprinkle with icing sugar, then bake for 15-20 minutes or until golden. |
4. | Remove from the oven and cool, then trim to fit a 25cm square baking tin. |
5. | Reserve the pastry offcuts for nibbling with a coffee. |
6. | Line the baking tin with baking paper, ensuring there is enough hanging over the sides of the tin to allow you to lift the slice out once it has chilled. |
7. | Place one of the pastry sheets in the lined tin to form the bottom of the slice. |
8. | Heat together the milk, cream, 2 tablespoons honey, sugar and vanilla in a saucepan until just below boiling point. |
9. | Whisk together the egg yolks and cornflour and gradually whisk in the hot milk mixture. |
10. | Return mixture to the saucepan and heat, whisking constantly, until a thick custard forms. |
11. | Pour the hot custard into the tin and top with remaining cooked pastry square. |
12. | Press down gently then place in the fridge to set overnight. |
13. | Remove slice from the tin. |
14. | Gently heat the remaining honey in a small pot then drizzle over the slice. |
15. | Sprinkle with sea salt. |
16. | Use a serrated knife to gently cut into pieces. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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