2 sheets of frozen puff pastry (thawed)

1 litre  (4 cups) milk

300 ml tub thickened cream

1/2 c caster sugar

2 egg yolks

1 tbsp vanilla bean paste

5 tsp powdered gelatine

2 & 1/2 tbsp water

icing sugar , to serve

1. Grease a 22 cm square cake tin. Line with baking paper, ending with 3 cm above the tin edges.
2. Place puff pastry on two oven trays lined with baking paper. prick all over with a fork.
3. Cook in hot oven (200c) , swapping trays halfway through the cooking , for 20 minutes , or until golden and cooked. While warm, press down on pastry with a clean tea towel to flatten. cool on trays.
4. Stir milk and thickened cream in a large saucepan over a medium heat until hot.
5. Whisk custard powder, sugar, egg yolks and vanilla paste  in a bowl until smooth. Gradually whisk in the hot milk mixture. Return mixture to the same saucepan. Bring to the boil. Simmer for 2 – 3 minutes or until thickened. Remove from the heat.
6. Sprinkle gelatine over water in a heatproof  jug. sit jug in a saucepan of simmering water. Stir until dissolved. Whisk into the hot  custard mixture. Cool slightly .
7.  Place one pastry sheet in the prepared pan to cover base, cover with the custard,  top with remaining pastry sheet. Refrigerate overnight.
8. To serve , lift  slice from pan . Cut into large squares. Dust with sifted icing sugar.

For extra taste, it is very nice to ice the slice with passion-fruit icing