Vanilla Custard Slice

Vanilla Custard Slice

Vanilla Custard Slice

One of the things I love the most in life, is Custard. Specifically home-made custard – not from custard powder. I made and fed this custard to my kids when they were younger (as a treat) and they both LOVED it.

I am all about making things easy – so for this Vanilla Custard Slice recipe, I just used pre-made pastry.  And if you want, you can just use custard powder instead of making your own custard.  It’s completely up to you!

If you need this to be gluten free, then that’s not a problem – you can buy gluten free pastry sheets from your supermarket, although they’re not at EVERY supermarket so it does pay to call beforehand to find out. Also double check your cornflour – Edmond’s is usually gluten free (if you’re from New Zealand).

You can see my Home-Made Custard Recipe here, but I will write it below:

2 sheets Puff Pastry (I just used store bought ones), thawed
1/2 cup sugar
4 tablespoons cornflour
1/2 teaspoon salt
4 egg yolks
3 cups milk
2 tablespoons butter
1 tablespoon vanilla essence

1 1/2 cups of icing sugar
2 tablespoons of boiling water
1 tsp vanilla essence


Preheat the oven to 180 degrees.

Place one pastry sheet on a baking trays lined with baking paper. Top the pastry sheet with another sheet of baking paper and place a baking tray on top.  Repeat with baking paper, pastry, baking paper and then a baking tray. Bake for 20–25 minutes or until golden. Cool completely on wire racks. With a knife, trim the edges of the cooled pastry to the shape of your square tin.

Combine sugar, cornflour, salt and egg yolks in a pot. Using a whisk, stir together. Once combined, slowly add 3 cups of milk. Heat on the stove until boiling and continue stirring until the custard thickens up.

Once it has reached a thick consistency, remove from the element and add the tablespoon of butter, and vanilla essence.  Stir until mixed.

In a lined square dish, place the pastry, and then top with your custard.  Finally add the last piece of pastry and press firmly down.  Cool in the fridge for at least 3-4 hours.

Place icing sugar and boiling water in a bowl and stir until combined. If the consistency isn’t quite right, add more icing sugar / water until perfect. Add vanilla. Pour over pastry, and return slice to the fridge for the remainder of the day / night.

NOTE: if you want to use custard powder, instead of making your own custard, then go for it;, but I do recommend adding an extra tablespoon of cornflour, to help thicken it up so it sets better.  Follow the instructions on the packet, and add vanilla at the end once it’s thickened up.



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