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Vanilla Bean Slice

Difficulty:

Arnott's product: Lattice

Prep time: 15 min

Cooking time: 5 min

Chill time: 3 hours

Serves: 9+

1 x 200g packet Arnott’s Lattice biscuits

300ml milk

300ml thickened cream

4 tbsp caster sugar

1 vanilla bean, split lengthways

6 egg yolks

3 tbsp cornflour

Line the base and 2 long sides of a 20cm x 20cm square cake tin with baking paper, allowing the sides to overhang. Line the base with half the lattice biscuits, cutting them to fit if necessary.
Meanwhile, place the milk, cream and half the sugar in a medium saucepan. Use a small sharp knife to scrape the seeds from the vanilla bean into the pan. Place over medium-low heat and bring just to the boil. Remove from heat.
Whisk the egg yolks, cornflour and remaining sugar in a medium bowl until smooth. Gradually whisk the hot milk mixture into the egg mixture until the custard thickens and coats the back of a wooden spoon. Return to saucepan.
Place over medium-low heat and cook for 2-3 minutes until the custard is very thick. Pour the custard over the biscuit base and smooth the surface. Arrange the remaining biscuits on top, cutting to fit. Place in fridge for 2-3 hours or until set. Cut into slices and serve.