An indulgent after-dinner or tea-time treat. Creamy vanilla custard with Rhodes Quality Peaches and readymade puff pastry. A quick version of an old fashioned favourite.

Ingredients

• 1 x 500 g roll prepared puff pastry
• 1 egg yolk mixed with a little water
• Rhodes Quality Peach Slices

Method

Pastry

1. Unroll the puff pastry and trim it to fit a baking pan, approximately 20 cm x 20 cm.
2. Place the pastry on a baking tray lined with baking paper and brush with the egg yolk and water mix.
3. Bake in a preheated oven at 200°C for 20 minutes or until the pastry is golden brown and puffed.
4. Cool.
5. Take the puff pastry and using a sharp knife slice the puff horizontally in half taking care not to break it.
6. Place the bottom sheet of pastry into the bottom of the baking pan.

Custard

1. Place the milk and vanilla essence in a medium saucepan and bring to the heat.
2. In a bowl place the flour, corn flour, eggs and egg yolks and whisk well.
3. Pour the hot milk over the egg mixture and whisk to mix into a custard.
4. Strain the custard back into the pot and whisk continuously over a medium heat until thickened.
5. Cook for a few minutes more before whisking in the cream.
6. Allow to cool off a little.
7. Spoon half of the custard onto the pastry.
8. Arrange the Rhodes Quality Peach Slices on top of the custard and spoon the remaining custard on top of the peaches.
9. Place the top half of the pastry on the top of the second layer of custard and press it down ever so slightly.
10. Place in the fridge and allow to set.

Glaze

1. Whisk small amounts of warm water into the icing sugar, adding just enough to make a smooth thick paste and pour over the top of the custard slices.
2. Allow to set.
3. Drizzle the melted chocolate over the icing sugar.
4. Cut the custard slices into portions, use a serrated knife for best results.
5. Serve.