Vanilla Custard Slice
A delightful dessert featuring layers of flaky puff pastry enveloping rich, velvety custard, making it a perfect indulgence for any occasion.
Ingredients
For the Pastry
- 2 sheets puff pastry (thawed) This brings a light and flaky texture.
For the Custard
- 65 g custard powder The star ingredient for creamy custard.
- 610 g milk Use fresh, whole milk for richness.
- 55 g caster sugar Finely-ground sugar for sweetness.
For the Icing
- 500 g icing sugar mixture For topping.
- 50–75 g water Adjust for desired icing consistency.
- 1-2 drops pink food coloring (optional) For an appealing look.
Instructions
Preparation
- Preheat your oven to 180 degrees Celsius (fan-forced).
- Lay the puff pastry sheets on flat baking trays lined with baking paper and prick holes all over the pastry with a fork.
- Place an extra sheet of baking paper over each pastry sheet and set an additional baking tray on top as weight.
- Bake the pastry for 20-25 minutes, or until golden brown. Allow to cool completely on a wire rack.
- Once cooled, trim the pastry sheets to fit a 20cm square baking tin.
- Grease and line the baking tin with baking paper and lay one of the pastry sheets in the base.
Cooking the Custard
- In a saucepan, mix custard powder with ¼ cup of milk until dissolved. Add the remaining milk and caster sugar.
- Whisk continuously over medium heat for 5 minutes until thickened, then boil for another 2 minutes.
- Cover the custard with glad wrap to avoid forming a skin and let cool for about 20 minutes.
- Spread the cooled custard evenly over the pastry in the tin and top with the second pastry sheet.
Making the Icing
- Sift the icing sugar into a bowl, mix in the food coloring, and gradually add water to reach a spreadable consistency.
- Spread the icing over the top layer of pastry and chill in the fridge for 3-4 hours (overnight recommended).
Serving
- Gently score the top pastry layer with a serrated knife and press down firmly to create slices.
Notes
Adding a hint of vanilla extract to custard or a layer of fresh fruit between custard and pastry enhances flavor. Consider using coconut or almond milk for variations.