Vanilla Custard Slice
This Vanilla Custard Slice is a Classic Teatime Treat, give it a go, you’ll be surprised how easy they are and the taste is out of this world, you’ll never enjoy a shop-bought one again.
Vanilla Custard Slice
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Calories per Serving 213
Ingredients
For the Custard
- 500 ml Whole Milk
- 1 tsp Vanilla Extract
- 6 medium Egg Yolks (You can freeze the whites and use them later for things like Meringues
- 100 g Sugar Caster
- 50 g Cornflour
- 50 g Butter Unsalted
- 1 pkt Ready Rolled Puff Pastry unless you prefer to make your own
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
For the Pastry
- Preheat your oven to 200°C/180°C fan/Gas Mark 6 and line 2 baking trays with baking parchment.
- Unroll your puff pastry and cut into 2 - 8” squares one for the base and one for the top. Place each square of pastry onto a lined baking tray. (I use a pizza cutter to make sure I get nice neat lines. Now prick both pastry squares all over with a fork, this will prevent it puffing up too much during baking. Or you could cover each piece with parchment and place another baking tray on top whilst baking, this will do the same job.
- Bake the pastry for 20-25 minutes until just turning colour (NOT too brown) and place on a cooling rack to cool completely.
For the custard filling
- Whilst the pastry is baking you can start making the custard. Place the egg yolks, caster sugar and cornflour in a bowl and mix together to make a smooth paste.
- Pour the milk and Vanilla extract into a saucepan and place over a medium heat and keep stirring until simmering. Then pour half the hot milk mixture into the egg yolk mixture and whisk to combine. Pour back into the remaining milk mixture. Put the pan back on a medium heat and continuously stir until the mixture begins to bubble. As it bubbles it will thicken, continue to beat it for about 1 minute more and then remove from the heat, make sure your custard has thickened and boiled before removing from the heat as this will help it set. Pop in the butter and stir until it has melted into the custard.
- Pour into a bowl and cover with cling film, ensuring the cling film touches the surface of the custard as this will prevent a skin from forming on the custard. Leave to cool to room temperature.
To Assemble
- DO NOT attempt to assemble your Custard Slices until the custard is completely cool (room temperature)
- If you have an 8 inch square tin line it with parchment, leaving an overhang on two sides, to help you lift it out afterwards. Place one of the pastry squares in the tin (trim if necessary) spread the custard on top and place the other pastry square on top, pressing it down very gently to make sure it sits on the custard evenly.
- If you don’t have the above tin, not to worry, just lay your first piece of pastry on some parchment then follow my directions above.
To Decorate
- Mix 100g Icing Sugar with 1 tablespoon boiled water (be very careful to measure the water correctly).
- Now very carefully spread the icing over the top layer.
- Before attempting to cut your custard slices you MUST allow the custard to set until it’s firm, I put mine in the fridge for a couple of hours. Best results are obtained by cutting with a serrated bread type knife using a sawing action starting at one end and working your way across.Try not to press the knife down or you'll squash the custard out.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Baking, Cakes, Pastries & Biscuits, Recipes, Teatime Treats, Snacks, Party Food, Vegetarian,, Vegan & Free From
Subscribe
If you enjoyed this article, subscribe to receive more just like it.
Thank You Sonya for the feedback, I really do appreciate it.
After trying your delicious egg custard’s a few days ago, I couldn’t wait to try your vanilla slice recipe. I must say your vanilla slices are delicious too! Thanks for the recipes Mr Paul.
Hi Fay,
I’m sure you will, please let me know how it goes and if you can please send me a photo to my Facebook page.
Hi Paul, Can’t wait to try making the custard slice. I live in Nerja and although there are great patisseries, they can’t replicate this. Hopefully I will. Thanks again