Almond Custard Danish

Instructions

1. Prepare the custard
   In a medium saucepan, heat the milk with the vanilla pod and seeds until just below boiling point. Remove from heat and let infuse for 10 minutes. In a bowl, whisk together egg yolks, 75g of sugar, and cornstarch until pale and thick. Remove the vanilla pod from the milk, then slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate for at least 30 minutes.
2. Make the almond cream
   In a bowl, beat together the softened butter and remaining 25g sugar until light and fluffy. Add the grated almond paste and ground almonds, mixing until well combined. Set aside at room temperature.
3. Prepare the pastry
   Preheat oven to 200°C (390°F). Line a large baking sheet with parchment paper. Roll out each sheet of puff pastry to a rectangle approximately 30cm x 20cm (12" x 8"). Place one sheet on the prepared baking sheet. Brush the edges with beaten egg.
4. Assemble the danish
   Spread the chilled custard evenly over the pastry, leaving a 2cm border around the edges. Drop spoonfuls of almond cream over the custard and gently swirl together. Place the second sheet of pastry on top and press the edges firmly to seal. Trim the edges if necessary for a neat finish.
5. Finish and bake
   Brush the top with beaten egg and sprinkle with flaked almonds. Using a sharp knife, score the top pastry in a diamond pattern, being careful not to cut all the way through. Bake for 25-30 minutes until golden brown and puffed. Transfer to a wire rack to cool.
6. Prepare the glaze
   In a small bowl, mix the powdered sugar with enough water or milk to create a thick but pourable glaze. Stir in almond extract if using. When the danish is mostly cooled but still slightly warm, drizzle the glaze over the top in a zigzag pattern.
7. Slice and serve
   Once the glaze has set (about 15 minutes), use a sharp serrated knife to cut the danish into rectangular slices. Serve at room temperature. Store any leftovers in an airtight container for up to 2 days.