Preheat oven to 180 degree celcius. Cut pastry in half lengthwise and cut each half into 5 even pieces

Place on a parchment lined cookie sheet and bake for 10 minutes or until pastry is cooked. Place on a rack to cool

In the meantime, add the vanilla to the milk and cream and bring to a boil on medium heat. Remove from heat

Whisk together the egg yolks, sugar, custard powder and 2 teaspoons of milk. I prefer adding the extra milk so I get a smooth mixture, it does help in getting rid of the lumps

Pour the milk into the egg mixture, a little at a time, whisking continuously. Return to a low heat and stir until the mixture becomes thick and smooth. Remove from the heat and pass it through a sieve to get rid of any lumps. Set aside to cool

For the glaze mix 2 tablespoons icing sugar with about 2 teaspoons water or milk until it's smooth

Once the pastry cools down, spread the caramel on the inside of every slice of pastry. Then spread custard on half of the pastry slices and use the other slice to cover them. Drizzle the sugar glaze on top and refrigerate until ready to serve