INGREDIENTS: 

• 1 roll of puff pastry

• 1 vanilla pod

• 250ml of milk

• 250ml of Longley Farm Whipping Cream

• 3 eggs

• 150g of sugar

• 80g of flour

• 15g of Longley Farm Jersey Butter

METHOD: 

Preheat the oven to 180ᵒC (160ᵒC fan).

Lay the puff pastry in the bottom of a pie pan. Place in the fridge for 10 to 15 minutes.

Remove the pie pan from the fridge and place a sheet of parchment paper onto the pastry. Cover the parchment paper with grains of rice (or similar). This prevents the dough from rising.

Place the pie pan into the oven and bake for 10 minutes.

Remove the pie pan from the oven and remove the parchment paper and its contents from the pan. Place in the oven and bake for a further 10 minutes, then remove from the oven and leave to one side.

Split the vanilla pod in half lengthways and remove the seeds using the tip of a knife.

Pour the milk and cream into a saucepan and add vanilla pod and seeds. Heat.

Break the eggs into a mixing bowl, then add the sugar. Mix with a whisk. Mix in the flour.

Remove the vanilla pod from the saucepan, then gradually add the contents of the saucepan to the mixing bowl. 

Pour the mixture into the pie pan and bake for 30 minutes.

Once baked, remove the pie from the oven, allow to cool, then remove from the pan. Enjoy cold!