ToVanilla Custard Slice Recipe
Vanilla slice is the Australian answer to mille-feuille – this dessert consists of a thick custard that’s flavored with vanilla, sandwiched between puff or phyllo pastry sheets, and topped with vanilla, raspberry, strawberry, chocolate, or passion fruit icing.
Due to the fact that the texture of the custard is slightly wobbly, the vanilla slice is sometimes also called a snot block. Once prepared, the dessert is cut into slices before being served.
RECIPE INGREDIENTS
2 sheets frozen puff pastry
1 cup caster sugar
90g corn flour
1/3 cup custard powder
3 cups milk
1 cup pure or thickened cream
60g butter
2 teaspooon Vanilla Extract
3 large egg yolks
Icing:
1 1/2 cups pure icing sugar, sifted
2 tablespoon milk
1/2 teaspooon Vanilla Extract
DIRECTIONS ON HOW TO MAKE VANILA CUSTARD SLICE RECIPE
Preheat oven to 180°C (fan forced) and defrost puff pastry sheets. Line baking trays with baking paper and lay the pastry sheets.
Place another baking tray on top of your pastry sheet to prevent pastry rising too much during baking. Bake for approximately 20 minutes, or until the pastry is golden. Remove from oven and allow to cool
Line a 23cm square tin with aluminium foil, extending it over the sides.Place one sheet of pastry in base of tin.
In a pot, combine sugar, corn flour and custard powder, add half the milk and whisk until smooth. Place pot on a medium heat, then add the rest of the milk, and cream and stir until mixture starts to boil and thicken.
Allow to boil, stirring constantly for 1 minute. Reduce heat to low, add butter and Vanilla Extract and whisk until butter is melted. When the mixture is smooth, remove pan from heat, then whisk in egg yolks until combined.
Transfer and spread vanilla custard over pastry inside the tin, then place the second pastry sheet on top and allow to cool. Refrigerate for 6 hours or overnight.
Vanilla Icing:
Combine icing sugar, Vanilla Extract and milk, mixing until smooth the spread over the top of pastry.Cut Vanilla Slice portions and serve.
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Vanilla Custard Slice Recipe
Ingredients
- 2 sheets frozen puff pastry
- 1 cup caster sugar
- 90 g corn flour
- 1/3 cup custard powder
- 3 cups milk
- 1 cup pure or thickened cream
- 60 g butter
- 2 teaspooon Vanilla Extract
- 3 large egg yolks
- Icing:
- 1 1/2 cups pure icing sugar sifted
- 2 tablespoon milk
- 1/2 teaspooon Vanilla Extract
Instructions
- Preheat oven to 180°C (fan forced) and defrost puff pastry sheets. Line baking trays with baking paper and lay the pastry sheets.
- Place another baking tray on top of your pastry sheet to prevent pastry rising too much during baking. Bake for approximately 20 minutes, or until the pastry is golden. Remove from oven and allow to cool
- Line a 23cm square tin with aluminium foil, extending it over the sides.Place one sheet of pastry in base of tin.
- In a pot, combine sugar, corn flour and custard powder, add half the milk and whisk until smooth. Place pot on a medium heat, then add the rest of the milk, and cream and stir until mixture starts to boil and thicken.
- Allow to boil, stirring constantly for 1 minute. Reduce heat to low, add butter and Vanilla Extract and whisk until butter is melted. When the mixture is smooth, remove pan from heat, then whisk in egg yolks until combined.
- Transfer and spread vanilla custard over pastry inside the tin, then place the second pastry sheet on top and allow to cool. Refrigerate for 6 hours or overnight.
- Vanilla Icing:
- Combine icing sugar, Vanilla Extract and milk, mixing until smooth the spread over the top of pastry.Cut Vanilla Slice portions and serve.