6 SERVES/MAKES COOKING TIME: < 45 min COOKING STYLE: Oven LANCEWOOD® CUSTARD SLICE INGREDIENTS: Crust: 1 x 400 g roll puff pastry, thawed 30 ml icing sugar Filling: 230 g LANCEWOOD® Medium Fat Plain Cream Cheese 560 ml milk 5 ml vanilla essence Yolks of 2 large eggs 80 ml corn flour 20 ml custard powder 125 ml castor sugar 15 ml gelatin 45 ml water Icing: (optional) 500 ml icing sugar 45 ml water To finish: Icing sugar for dusting Toasted almonds METHOD: Crust: Preheat the oven to 180°C. Cut the sheet of pastry in half. Place on two baking sheets lined with baking paper. Dust with icing sugar. Place another layer of baking paper on top and place another baking sheet on top. Place a heavy dish on top to weigh it down and bake for 30 – 35 minutes until golden. Remove weight and top layer baking sheet. Leave to cool. Trim to fit a 20 cm x 20 cm dish or sheet pan. Place one square into the dish. Cut the other square into eight 5 cm x 10 cm rectangles or 5 cm x 5 cm squares. Set aside. Filling: Beat the cream cheese, 250 ml of the milk, vanilla essence and egg yolks together until smooth. Mix the remaining milk with the corn flour, custard powder and castor sugar. Add to the milk and cream cheese Page 1 of 2