2 sheets flaky pastry
2 tablespoons icing sugar
600ml whole milk
150ml cream
2 tablespoons honey, plus 3 tablespoons extra to serve
2 tablespoons raw sugar
1 teaspoon vanilla essence
6 egg yolks
½ cup cornflour
flaky sea salt, to serve


1.Preheat the oven to 170°C fan bake.
2.Place the pastry sheets onto lined baking trays and prick with a fork.
3.Lightly sprinkle with icing sugar, then bake for 15-20 minutes or until golden.
4.Remove from the oven and cool, then trim to fit a 25cm square baking tin.
5.Reserve the pastry offcuts for nibbling with a coffee.
6.Line the baking tin with baking paper, ensuring there is enough hanging over the sides of the tin to allow you to lift the slice out once it has chilled.
7.Place one of the pastry sheets in the lined tin to form the bottom of the slice.
8.Heat together the milk, cream, 2 tablespoons honey, sugar and vanilla in a saucepan until just below boiling point.
9.Whisk together the egg yolks and cornflour and gradually whisk in the hot milk mixture.
10.Return mixture to the saucepan and heat, whisking constantly, until a thick custard forms.
11.Pour the hot custard into the tin and top with remaining cooked pastry square.
12.Press down gently then place in the fridge to set overnight.
13.Remove slice from the tin.
14.Gently heat the remaining honey in a small pot then drizzle over the slice.
15.Sprinkle with sea salt.
16.Use a serrated knife to gently cut into pieces.

Recipes, food styling & photography Will Bowman & Jane Lyons

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