Gluten-Free Custard Slice
Indulge in the rich, creamy decadence of this Gluten-Free Custard Slice—a dessert that's as delightful as it is inclusive for those avoiding gluten. Featuring layers of crisp, golden gluten-free puff pastry and a luscious vanilla custard filling, this recipe strikes the perfect balance between silky sweetness and flaky texture. The custard is made from scratch, combining whole milk, egg yolks, and vanilla bean paste to deliver a velvety, aromatic core, while a glossy icing adds the finishing touch. With only 55 minutes of total prep and cook time, this treat is surprisingly simple to create without sacrificing elegance. Perfect for entertaining or satisfying your sweet tooth, these slices are best served chilled for a cool comfort dessert everyone can enjoy.
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Recipe Information
Ingredients
- 2 sheets Gluten-Free Puff Pastry Sheets
- 750 ml Whole Milk
- 1 teaspoon Vanilla Bean Paste
- 4 pieces Egg Yolks
- 80 grams Cornstarch
- 150 grams Caster Sugar
- 50 grams Unsalted Butter
- 2 tablespoons Icing Sugar
- 1 tablespoon Water (for the icing sugar)
Instructions
Preheat the oven to 200°C (392°F).
Place one sheet of gluten-free puff pastry on a baking tray lined with baking paper. Prick all over with a fork to prevent it from puffing too much. Bake for 10-12 minutes or until golden brown. Repeat with the second sheet. Let them cool completely.
In a medium saucepan, heat the milk and vanilla bean paste over medium heat until just boiling, then remove from heat.
In a bowl, whisk together egg yolks, cornstarch, and sugar until pale and creamy.
Gradually add the hot milk mixture to the egg mixture, whisking continuously to prevent curdling. Return the mixture to the saucepan.
Cook the custard over medium heat, continually stirring, until it thickens and starts to boil. This should take about 5-7 minutes.
Once thickened, remove from heat and stir in butter until smooth and glossy. Set aside to cool slightly.
Place one baked puff pastry sheet into the base of a square or rectangular baking dish. Pour the slightly cooled custard over the pastry base, spreading evenly.
Place the second baked puff pastry sheet on top of the custard, gently pressing down.
Mix the icing sugar and water to create a smooth icing. Spread over the top layer of pastry.
Refrigerate for at least 2 hours or until set. Slice into pieces and serve.
Nutrition Facts
Calories |
2415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 942 mg | 314% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 320.2 g | 116% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 208.3 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 10.3 mcg | 52% | |
| Calcium | 1067 mg | 82% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1301 mg | 28% | |
*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.
