For the Custard Club yesterday morning – French Vanilla squares.

They were arguably a bit fresh to cut but well received nevertheless.

A little later in the morning I made another batch, this time using goose eggs in the custard instead of chook eggs.

The goose egg version is richer but at least equally as delicious, maybe even has the edge.

At least it means those fractious geese are good for something!

Here is the recipe:

French Vanilla Squares

Serves 9

1 sheet ready rolled puff pastry

4 cups milk

½ cup cream

1 cup sugar

1 cup cornflour

1 cup custard powder

60g butter

4 eggs, whisked lightly

4 teaspoons gelatine

½ cup boiling water

To decorate

250ml thickened cream

1 teaspoon icing sugar

Few drops vanilla extract

½ teaspoon ground nutmeg, approximately

METHOD

Heat oven to 200°C (fan forced).  Thaw pastry sheet, and place on baking paper on a cold baking tray. Prick all over with a fork or docking wheel.

Bake until golden.  Remove from oven and set aside to cool.  Grease a 20cm removable base square pan.  Cut pastry to fit into the base and set in place.

Sprinkle the gelatine over the boiling water and stir to completely dissolve.  Set aside while making the custard (do not allow to set).

Place the milk, cream, sugar, cornflour and custard powder in a large heavy based pot.  Combine well with a whisk until smooth.

Place on stove over medium/low heat and bring to boiling point, stirring constantly with a strong metal whisk.  Allow to simmer briefly until verys thick.  Remove from heat, whisk in the gelatine mixture, eggs and butter and reheat just to simmering point but do not boil. 

Pour the custard evenly over the prepared pastry then immediately cover with a piece of cling wrap, pressing down slightly onto the surface and levelling out at the same time.  Leave to cool completely.

Whisk the cream with the icing sugar until firm peaks form.   Remove slice from tin and then spread cream over the top.  Sprinkle with ground nutmeg. 

Place in the fridge until serving time, then cut into squares (an electric knife is really good for this purpose – otherwise use a sharp knife that has been dipped in hot water, then dried).