Vanilla slice

Heat the milk in a saucepan with about three quarters of the sugar and the salt; the sugar keeps the milk from burning.

In a bowl whisk the rest of the sugar with the cornstarch, egg yolks and heavy whipping cream until smooth.

When the milk is steaming hot, whisk it a little at a time into the yolk mixture to raise their temperature, then pour everything back into the pot.

Whisk continuously and cook until thick; it thickens quickly once it boils. Take off the heat.

Whisk in the vanilla extract and the butter, then pass through a strainer set over a bowl.

Cover with plastic wrap, cool to room temperature and chill in the refrigerator; the custard can be made a day ahead.

Roll one sheet of room-temperature puff pastry on parchment, dusting with a little flour if needed, to an inch or two larger than a 9 by 13 inch pan.

Dock the pastry all over with a fork so it stays flat. Sprinkle with sliced almonds and press them in, then dust generously with confectioner's sugar.

Transfer to a baking tray, cover with parchment and another pan and press down. Repeat with the second sheet.

Bake at 400F for about 30 minutes, pressing the pans down again halfway through, until golden brown and crisp; it may need about 5 minutes more. Remove the top pan and paper and cool completely.

Lay two crisscrossed sheets of parchment in the 9 by 13 inch pan. Use the pan to trim both pastry sheets, then shave the edges with a serrated knife so they fit.

Sprinkle confectioner's sugar on one sheet and set it almond side down in the pan without pressing hard; dust with more confectioner's sugar.

Stir the chilled custard smooth with a spatula and spread it all over the first layer.

Cut the second sheet into 12 equal slices, three and a half by two inches, and lay them on the cream. Top with a hefty layer of confectioner's sugar and press gently so they stick.

Refrigerate overnight to set, or freeze about an hour to an hour and a half.

Lift out onto a cutting board and slice with a serrated knife, wiping it on a wet towel between cuts. Serve on large cupcake liners, dusted again with powdered sugar if needed.