A Donna Hay vanilla slice recipe was floating around Facebook on the weekend, so I gave it a go.
I didn’t give the puff pastry enough space when I blind baked it, used a vanilla bean and extra egg yolk in the custard (thanks Byron) and the result was very satisfactory.
I might want the custard a little thicker because I’d like the custard layer to be a little thicker as well.
Anyway, round two will have to wait till next week.
mgpcpastor's blog 
I grew up with it. It is called “cremes” and it was one of my favorite childhood deserts. And yes – you are right. The custard needs to be harder.