Gluten-Free Baked Custard Slice
Indulge in the creamy decadence of this Gluten-Free Baked Custard Slice, a delightful twist on a classic dessert that's perfect for satisfying sweet cravings. Featuring layers of buttery, golden gluten-free puff pastry and a rich, velvety vanilla custard, this recipe is as stunning as it is delicious. The custard, made from whole milk, heavy cream, egg yolks, and a touch of vanilla, pairs beautifully with the crisp pastry for a truly irresistible texture combination. Best of all, it’s completely gluten-free, making it ideal for those with dietary restrictions. Easy-to-follow baking and chilling steps ensure this crowd-pleasing treat comes out perfectly every time. Dust with powdered sugar before serving to add a finishing touch to the presentation. Perfect for gatherings or a special treat at home, this dessert will become a new favorite!
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Recipe Information
Ingredients
- 2 sheets Gluten-free puff pastry sheets
- 750 ml Whole milk
- 250 ml Heavy cream
- 2 teaspoons Vanilla extract
- 100 grams Granulated sugar
- 100 grams Cornstarch
- 6 Egg yolks
- 2 tablespoons Powdered sugar
- 20 grams Butter
Instructions
Preheat your oven to 200°C (400°F).
Line a baking tray with parchment paper and place one gluten-free puff pastry sheet on it.
Prick the pastry all over with a fork to prevent it from puffing up too much.
Place another sheet of parchment paper on top and then weigh it down with a second baking tray.
Bake in the preheated oven for 10-15 minutes or until golden brown and crisp.
Repeat the same process with the second puff pastry sheet and let them cool.
In a medium saucepan, combine milk and cream, then add vanilla extract and heat on medium until just before boiling.
In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and pale.
Slowly add the hot milk mixture to the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens, about 5-7 minutes.
Remove from heat and stir in butter until melted and smooth.
Allow the custard to cool slightly, stirring occasionally to prevent a skin from forming.
Line a square baking dish (approximately 20 cm) with parchment paper.
Place one baked puff pastry sheet in the bottom of the prepared dish.
Pour the slightly cooled custard over the pastry base, smoothing the top with a spatula.
Place the second pastry sheet on top of the custard, pressing down gently.
Refrigerate the slice for at least 3 hours, or until the custard is set.
Once set, lift the slice out of the dish using the parchment paper and generously dust with powdered sugar before serving.
Cut into squares and enjoy your gluten-free custard slice!
Nutrition Facts
Calories |
3028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.7 g | 227% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1497 mg | 499% | |
| Sodium | 839 mg | 36% | |
| Total Carbohydrate | 286.8 g | 104% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 155.7 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1106 mg | 85% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1347 mg | 29% | |
*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.
