This classic Australian bakery treat, the Vanilla Custard Slice is a sweet, creamy set-custard between with puff pastry, topped with icing. This recipe has an irresistible tang of lemon and is easy to make at home.
For best results, always weigh ingredients where a weight is provided
Equipment
Handheld mixer
8×8 inch square baking pan
baloon whisk
rubber spatula
Instructions
Preheat oven to 200C / 180C fan forced / 395F. Line two baking trays or one large baking sheet with baking paper.
Place the puff pastry sheets onto the tray/s. Lay another piece of baking paper on top of each, then place another baking tray on top of each without pressing down - this will hlep to keep it flat as it bakes.
Bake for 20-25 minutes or until golden then transfer to a wire rack to cool.
Heat together the milk, cream, butter, vanilla. and sugar a heavy based saucepan over low to medium heat until bubbles just start to appear. Make sure to stir regularly. Turn the heat off.
Place the cornflour, water, lemon zest, lemon juice and egg yolks in a large bowl and beat with a handheld beater just until combined and lightened.
With the beater on low, slowly drizzle the hot milk mixture into the egg mixture. Don't rush it or you may end up scrambling your eggs.
Return it all to the saucepan and heat over low-medium heat, whisking constantly, until it thickens. It will get quite thick after 4-5 minutes. It is ready when it starts looking 'bouncy' almost and when dolloping custard on top of itself, it takes a while to settle back into itself. Turn the heat off.
Sit an 8x8 inch square baking tin on top of one of the pieces of baked puff pastry. Use a large, sharp knife to cut straight down through the pastry around the base of the pan so you have a square that will fit inside the pan.
Repeat with the second sheet of puff then slice this second square into 8, 9 or 12 pieces (whichever size you want to serve).
Line the square tin with baking paper, then place the first puff square in the bottom.
Pour the custard over the top and level it out with an offset spatula.
Place the sliced pieces of the second sheet of puff over the top, butting up to each other.
Place in the fridge to set for at least 4 hours (or overnight)
At any time, once the custard is cool, you can make the icing.
Mix the icing sugar and lemon juice until it forms a smooth paste. Pour then level it over the top of the custard slice, still in the tin. This should set at least 1 hour before serving.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
For best results, you should always weigh ingredients like flour and sugar.Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Variations:
Leave out the lemon: For a traditional vanilla slice, simply leave out the lemon components and add an extra teaspoon of vanilla to the custard mix. That’s it.
Passionfruit icing: Substitute the lemon juice in the icing for passionfruit pulp. You may need a little extra but add it a little at a time so that it’s not too runny.
Chocolate: You could use chocolate custard recipe from my chocolate meringue pie, in place of the vanilla custard. Dust it with cocoa or top it with chocolate icing instead (icing sugar, cocoa and milk or water)
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.