Custard Slice
Indulge in the creamy decadence of a homemade Custard Slice, a classic dessert that perfectly balances crispy puff pastry layers with luscious vanilla custard and a glossy lemon-infused icing. This delightful treat combines simplicity with sophistication, featuring golden-baked pastry sheets and a rich custard filling made from whole milk, egg yolks, and fragrant vanilla. The zesty icing adds the perfect finishing touch, delivering sweetness with a hint of citrus brightness. Ideal for sharing, this crowd-pleaser is chilled to perfection for easy slicing and is a must-try for fans of timeless patisserie desserts. Whether served at a special gathering or enjoyed as a sweet indulgence after dinner, Custard Slice is guaranteed to impress every bite. Perfect for dessert lovers searching for "custard dessert recipes," "easy puff pastry recipes," or "classic bakery-style slices."
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 500 ml Whole milk
- 50 g Unsalted butter
- 1 teaspoon Vanilla extract
- 100 g Caster sugar
- 50 g Cornflour
- 4 large Egg yolks
- 150 g Icing sugar
- 2 tablespoons Boiling water
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 200°C (400°F).
Line a baking tray with parchment paper. Place one puff pastry sheet on the tray and use a fork to prick it all over to prevent the pastry from puffing up too much. Repeat with the second sheet on a separate tray.
Bake the pastry sheets for 12-15 minutes until golden brown and crisp. Allow them to cool completely.
In a medium saucepan, combine milk, butter, and vanilla extract. Heat gently until the butter melts and the mixture is hot but not boiling. Remove from heat and set aside.
In a bowl, whisk together the caster sugar and cornflour. Add the egg yolks and whisk until well combined and smooth.
Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to avoid curdling.
Return the mixture to the saucepan. Cook over medium heat, whisking constantly until the mixture thickens to a custard consistency. This should take about 5-7 minutes.
Once thickened, remove from heat and allow the custard to cool slightly, stirring occasionally to prevent a skin from forming.
Place one baked pastry sheet in the base of a square baking dish. Spread the cooled custard evenly over the pastry.
Top with the second pastry sheet, pressing down gently to set.
For the icing, sift the icing sugar into a bowl. Add the boiling water and lemon juice and stir until smooth.
Pour the icing over the top pastry layer and use a spatula to spread it evenly.
Chill the custard slice in the refrigerator for at least 2 hours to set.
Once set, use a sharp knife to cut into squares or slices before serving.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 34.3 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 88 mg | 7% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
