Hi Dot. You don’t have too, but I do tend to leave it in the saucepan for 15b minute, stirring it here and there, but if it has thickened properly it shouldn’t be an issue 😀

Che, you are a person after my own heart! I much prefer ‘Creme Patissiere’ too! ❤

Lol! I wouldn’t know, I don’t live in Auckland! I would be less lazy and make it myself. For the cost of one square you can have loads…all to yourself!

For us lazy bustards. Where’s the best Custard Square in Auckland to by?

Hi Olivier. Sorry I didn’t explain it well. Using two pieces will give you a fatter/higher slice. If you want a thinner/shorter slice that you will get more pieces from, cut an extra piece of pastry in half and attach each half (by slightly overlapping and pressing down) onto each of the original two squares. So instead of having two bits of pastry, one for the top and one for the bottom, you will still have two but they will be bigger/wider.
I hope this helps!!!

What’s the idea behind that? Won’t some slices have a thinner pastry if you do it that way?

Lol, glad they turned out good! Watch out Ginny, they’re dangerous!