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.
PREP TIME: 7 minutes
COOK TIME: 8 minutes
TOTAL TIME: 2 hours 15 minutes
SERVINGS: 12 serves
- 2 sheets puff pastry
- 1 ½ cups milk
- 1 1/2 cups thickened (heavy) cream
- 57 g (1/4 cup) unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup white granulated sugar
- 1/2 cup cornflour / cornstarch (spooned & levelled)
- ¼ cup water
- 1 teaspoon lemon zest
- 1 ½ tablespoons lemon juice (notes)
- 4 egg yolks (from large eggs)
FOR THE ICING:
- 1 1/2 cups icing (powdered) sugar
- 2 tablespoons lemon juice (notes)
- Preheat oven to 200C / 395F / 180C.
- Line two baking trays and place a sheet of puff pastry on each one. Lay another piece of baking paper on top of each, then place another baking tray on top of each without pressing down.
- 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 8×8 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.