Pauls Egg Nog Custard Slice

Method

1. Bake pastry sheets on a baking paper lined tray at
2. 210°C for 10 minutes or until golden. Remove from
3. oven and press with a large tray to flatten sheets.
4. Cool.
5. Combine cornflour and 1/2 cup egg nog in a
6. saucepan to make a smooth paste. Add sugar and
7. cream and whisk over medium heat until mixture
8. begins to thicken.
9. Add remaining egg nog 1/2 cup at a time, whisking
10. continuously until custard is thick and smooth. Stir in
11. nutmeg and 1 teaspoon vanilla. Cool for 15 minutes.
12. Line a 20cm x 20cm square cake tin with baking
13. paper, extending up and over the sides. Trim pastry
14. to fit tin and push one pastry sheet into the base.
15. Spread custard over pastry, press second sheet on
16. top and refrigerate until set.
17. To make icing, combine icing sugar, butter and
18. remaining vanilla in a bowl and slowly add enough
19. hot water to make a medium bodied icing. Remove
20. slice from tin and spread icing over the top, sprinkle
21. with nutmeg and refrigerate until set. Cut into slices
22. with a serrated knife, before serving.