Low Sodium Baked Custard Slice
Indulge in the creamy decadence of this Low Sodium Baked Custard Slice, a lighter twist on a classic dessert that's perfect for anyone watching their sodium intake. This recipe combines flaky layers of unsalted puff pastry with a luxuriously smooth custard infused with real vanilla bean and a touch of nutmeg for subtle warmth. The custard is thickened with cornstarch and enriched by a blend of eggs and egg yolks, creating a velvety texture that melts in your mouth. With minimal added salt, this dessert delivers incredible flavor while staying heart-friendly. Finished with a dusting of powdered sugar, this custard slice is as elegant as it is effortless—ideal for special occasions or everyday indulgence. Easy to prepare, serve chilled for a refreshing treat that's sure to please! Keywords: low sodium dessert, baked custard slice, creamy vanilla custard, heart-healthy pastry recipe.
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Recipe Information
Ingredients
- 2 sheets unsalted puff pastry
- 3 cups whole milk
- 2 tablespoons unsalted butter
- 1 whole vanilla bean
- 0.75 cup granulated sugar
- 0.33 cup cornstarch
- 3 whole large eggs
- 2 yolks large egg yolks
- 0.25 teaspoon nutmeg
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 390°F (200°C).
Line a 9x9 inch square baking dish with parchment paper, with overhang on all sides to help lift the custard slice out later.
Lay one sheet of unsalted puff pastry in the base of the baking dish, pressing it into the corners. Prick the pastry all over with a fork.
Bake the pastry in the preheated oven for about 10 minutes or until golden brown. Remove from oven and set aside to cool.
Meanwhile, heat the milk and butter in a medium saucepan over medium heat. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk mixture. Heat until just boiling, then remove from heat and let it infuse.
In a large bowl, whisk together the sugar and cornstarch. Add the eggs and egg yolks, and whisk until smooth.
Remove the vanilla pod from the milk and slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and starts to bubble.
Once thickened, pour the custard over the baked pastry layer in the baking dish, smoothing it out evenly.
Cover the top with the second sheet of unsalted puff pastry, trimming to fit if necessary. Lightly press down.
Reduce oven temperature to 350°F (180°C) and bake for another 25-30 minutes, or until the top is lightly browned and crispy.
Remove from oven and allow to cool in the dish. Once cooled, refrigerate until completely set, about 4 hours or overnight.
Once set, lift the custard slice out of the dish using the parchment overhangs. Dust the top with powdered sugar before slicing and serving.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1076 mg | 359% | |
| Sodium | 517 mg | 22% | |
| Total Carbohydrate | 268.9 g | 98% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 201.9 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 1047 mg | 81% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1474 mg | 31% | |
*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.
