Sugar-Free Classic Vanilla Slice
Indulge in the timeless elegance of a **Sugar-Free Classic Vanilla Slice**, a healthier spin on a beloved dessert that’s perfect for satisfying sweet cravings without the guilt. Crafted with layers of golden, flaky puff pastry and a luscious vanilla custard infused with rich vanilla bean paste, this recipe is entirely free of refined sugar thanks to the use of granulated erythritol. The custard, made creamy with whipped cream and thickened with cornflour, offers a silky texture that pairs beautifully with the crisp pastry. With just 20 minutes of prep time and simple cooking techniques, this dessert is ideal for anyone seeking a sugar-free treat that doesn’t compromise on flavor or elegance. Serve chilled and sliced into squares for a delightful finish to any meal or a show-stopping addition to your tea table!
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 500 ml Whole milk
- 1 teaspoon Vanilla bean paste
- 100 grams Cornflour
- 4 large Egg yolks
- 100 grams Granulated erythritol
- 30 grams Butter
- 250 ml Whipping cream
Instructions
Preheat your oven to 200°C (392°F). Line a 22cm square baking tin with parchment paper, leaving some excess hanging over the sides.
Place the puff pastry sheets on a baking tray, prick them all over with a fork, and bake for 10-12 minutes or until golden brown and crisp. Set aside to cool.
In a medium saucepan, combine the milk and vanilla bean paste. Heat over medium heat until it just reaches boiling point, then remove from heat.
In a mixing bowl, whisk together cornflour, egg yolks, and erythritol until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring continuously, until the custard thickens and comes to a gentle boil.
Remove from heat and stir in butter until melted and combined. Allow the custard to cool slightly.
In another bowl, whip the cream until soft peaks form, then gently fold into the cooled custard until smooth and well blended.
Place one of the cooked puff pastry sheets into the prepared baking tin as the base.
Pour the custard-cream mixture over the base and smooth the top with a spatula.
Place the other puff pastry sheet on top, pressing down lightly.
Refrigerate the vanilla slice for at least 3 hours or until fully set.
Once set, use the parchment paper to lift the slice from the tin, cut it into squares, and serve.
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.5 g | 234% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 262.2 g | 95% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 31.6 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 749 mg | 58% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1238 mg | 26% | |
*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.
