Vanilla Cream Bars

• 2 None sheets thawed puff pastry
• 3 cups milk
• 1/2 cup heavy cream
• 8 large egg-yolks
• 1 cup sugar
• 1/3 cup plus 1 tbsp all-purpose flour
• 1/3 cup cornstarch
• 1/4 cup (1/2 stick) butter, chopped
• 2 tsp vanilla extract
• None None For the Icing
• 2/3 cup confectioners' sugar, sifted
• 2 tbsp passionfruit pulp

1. Preheat oven to 425u0b0F. Line two baking sheets with parchment.
2. Place one pastry sheet on each sheet. Bake for 20 minutes or until pastry puffs and browns. Cover pastry with a clean tea towel and gently flatten. Set aside to cool.
3. Lightly grease a 9-inch-square cake pan. Line base and sides with foil. Place 1 pastry sheet, flat-side down, in base of prepared pan.
4. Bring milk and cream to a boil in a saucepan. Whisk egg-yolks, sugar, flour and cornstarch in a heatproof bowl until thick and pale. Gradually whisk hot milk mixture into egg mixture.
5. Transfer to a clean saucepan. Stir over low heat for 5-6 minutes until custard comes to a boil and thickens. Reduce heat and simmer for 30 seconds.
6. Remove from heat. Stir in butter and vanilla. Pour over pastry and place remaining pastry flat-side up on top. Chill for 1 1/2 hours, until firm.
7. Meanwhile to make icing; combine confectioners' sugar and passionfruit pulp in a bowl until smooth. Turn vanilla-cream pastry out onto a large cutting board and remove the foil. Spread with icing. Set aside until icing is set. Use a serrated knife to cut into 16 pieces.

pastry, milk, heavy cream, eggyolks, sugar, flour, cornstarch, butter, vanilla, sugar

Taken from recipes-plus.com/api/v2.0/recipes/26122 (may not work)