Sopapilla Custard Pie

Make the creme patissiere custard. In a bowl mix together egg yolks, sugar and custard powder with the milk until smooth with no lumps.

Heat the single cream in a saucepan until bubbles form then pour onto the custard mixture, whisking until it is smooth.

Pour the mixture back into the saucepan and continue heating until it boils, whisking all the time to keep it smooth. The mixture should be very thick but will not curdle because of the custard powder. Remove from the heat and add the vanilla paste and stir well. Cover with cling film placed directly on the custard surface to prevent a skin forming then set aside to cool a little.

Preheat the oven 200C/180C fan. Line a shallow baking tray approx 28 x 18cm with non-stick baking paper. Unroll the puff pastry sheet and lay it on a flat surface with a long edge closest to you then cut vertically in half to make 2 rectangles that will fit the base of the baking tray. You can keep the non-stick paper attached and lay one of the rectangles in the base of the baking tray. Prick all over with a fork to prevent rising too much then bake for 15 minutes. Remove and let rest for 5 minutes.

Spread the creme patissiere custard evenly over the pastry base. Place the other pastry rectangle on top and tuck in the edges if necessary. Brush with half of the melted butter.

Mix the granulated sugar with the ground cinnamon then sprinkle evenly over the melted butter. Drizzle the remaining melted butter over the cinnamon sugar and put back in the oven to bake for a further 35-45 minutes.

Remove from the oven and allow to cool in the tray. Can be eaten at room temperature or refrigerate for a couple of hours. Can be cut into bars or kept whole as a pie.