Description
This Vanilla Custard Slice features flaky puff pastry layered with creamy, smooth vanilla custard and topped with a sweet pink icing. Perfect for a nostalgic treat, this easy recipe mimics the classic bakery-bought vanilla slice and delivers a delightful combination of textures and flavors.
Ingredients
Scale
Puff Pastry
- 2 sheets puff pastry (thawed)
Custard Filling
- 65 g (½ cup) custard powder
- 610 g (2 ½ cups) milk
- 55 g (¼ cup) caster sugar
Pink Icing
- 500 g (2 ½ cups) icing sugar mixture
- 50-75 g (4-5 tablespoons) water (see notes)
- 1-2 drops pink food colouring (optional)
Instructions
- Prepare the Puff Pastry: Preheat your oven to 200°C (390°F). Place the thawed puff pastry sheets on a baking tray lined with baking paper. Prick the surface using a fork to prevent puffing too much. Bake the pastry sheets for around 15-20 minutes or until golden brown and crisp. Remove from the oven and allow to cool completely.
- Make the Custard: In a medium saucepan, whisk together the custard powder, caster sugar, and about 100 ml of the milk until smooth. Gradually add the remaining milk while whisking continuously. Place over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and allow to cool slightly.
- Assemble the Custard Slice: Place one sheet of puff pastry on a flat surface. Spread the warm custard evenly over it. Carefully top with the second sheet of puff pastry, pressing gently to level.
- Prepare the Pink Icing: In a bowl, mix the icing sugar with water gradually until you achieve a thick but spreadable consistency. Stir in 1-2 drops of pink food colouring, if using.
- Ice the Slice: Spread the pink icing evenly over the top puff pastry layer. Allow the icing to set for at least an hour before slicing into squares or rectangles.
- Serve: Cut the vanilla custard slice into 9 pieces. Serve chilled or at room temperature for a classic, delicious dessert.
Notes
- The water quantity for the icing can be adjusted to get the right thickness; start with 4 tablespoons and add more if needed.
- Allow the custard to cool slightly before spreading to prevent soggy pastry.
- For a gluten-free version, use gluten-free puff pastry and custard powder.
- This recipe can be made a day ahead and stored covered in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 309 kcal
- Sugar: 45 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 14 mg
