Delicious Dessert Treat! Vanilla Custard SliceOMG, was I popular when I baked this! The best thing about it is it’s not too rich, so you wont feel sick, yay!

Vanilla Custard Slice: 2 L organic lite Milk, 200g Xylitol (or castor sugar), 1 Vanilla Bean split in half lengthways, 170g (1 1/3 cups) Semolina, 250g organic Butter, 1 pack Filo Pastry, 3 organic eggs plus 2 egg yolks lightly beaten, 2 teasp cinnamon, 1/4 orange zest (optional) & 1 desertsp rosewater (optional).
Preheat oven to 180C. Put the milk, sugar and vanilla bean in medium saucepan to bring to the boil. Pour the semolina in a thin, steady stream continuously stirring. Lower heat to medium and cook for 10 minutes stirring occasionally until thick. Remove from heat and cool a bit.
Use a ceramic or glass dish 35 x 26cm and 6cm deep. Melt butter in small saucepan, use pastry brush to brush a little on base of baking dish. Lay a sheet of pastry in the dish, allow excess to hang over the side and up the ends. (cover pastry with damp tea towel so it doesn’t go crisp). Brush with butter and layer with another sheet (I overlapped 2 per layer). Continue until you have 6 layers. Remove vanilla bean from mixture, scraping seeds back in. Take 2 tablesp of melted butter and stir into semolina with beaten eggs and zest and rosewater (if using). Pour this over the filo and cover with 6 more layers. Trim around overhanging edges and fold neatly onto custard. Fit one more sheet of filo exactly on top to hide tucked edges. Brush with melted butter. The tricky bit is scoring the portions into a diagonal grid with sharp knife. Try not to let custard leak out. It’s worth it! Bake in the middle of the oven for 15 minutes. Reduce temp to 150C and bake another 45 minutes until set. Remove from oven, dust with cinnamon, leave to cool slightly before serving warm. Seriously divine.