Vanilla Custard Slices

1.  Preheat oven to 350°F (180°C).

2.  Place each pastry sheet on a parchment lined baking tray. Place other baking trays on top of each pastry sheet to weight them down. Bake for 20-25 minutes or until golden brown. Remove from oven and set aside.

3.  In a large heavy bottom pot over medium heat, whisk custard powder into 1 cup of Evaporated Milk to dissolve any lumps.

4.  Add remaining Evaporated Milk and sugar. Stirring constantly to prevent lumps from forming. Cook until custard has thickened.

5.  Line 8 x 8 inch baking pan with parchment paper, leaving it long enough for the parchment to come up and over the sides of the pan (for easy removal). Using the pan as a guide, cut each sheet of puff pastry into 8 x 8 inch squares, to fit snuggly into the baking pan.

6.  Place one of the pastry sheets into the bottom of the lined baking pan, pour custard over the pastry and cover the custard with the other sheet of pastry. Pressing down gently to ensure there are no air bubbles.

7.  Place in refrigerator for 3 hours or until custard is set. Lift dessert out of the pan using the parchment paper that hangs over the sides of the pan or turn it out carefully on to a platter.

8.  Dust with powdered sugar before slicing and serving.