Print

Vanilla Custard Slice

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 31 reviews

This classic Vanilla Custard Slice features a creamy, rich vanilla custard filling sandwiched between two layers of flaky puff pastry, topped with a smooth icing glaze. This easy-to-make dessert offers a perfect balance of crisp pastry and luscious custard, making it a favorite treat in Australian, British, New Zealand, and South African cuisines.

Ingredients

Scale

Pastry

  • 300 grams puff pastry

Custard Filling

  • 750 mL milk
  • 2 teaspoons vanilla extract
  • 150 grams white granulated sugar
  • 3 eggs (medium/large/size 6)
  • 125 mL water
  • 60 grams custard powder
  • 60 grams butter

Icing Glaze

  • 240 grams icing sugar (powdered or confectioners sugar)
  • 3–6 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Cake Tin: Line an 8″x8″ (20×20 cm) square cake tin with tin foil or baking paper leaving an overhang for easy removal of the custard slice once set.
  2. Preheat Oven and Prepare Pastry: Preheat the oven to 180°C (350°F). Line two baking sheets with baking paper. Roll out puff pastry to about 5mm thick and large enough (about 2.5 cm wider than the tin). Place on baking sheets and prick all over with a fork about 2 cm apart.
  3. Bake Pastry Sheets: Bake the pastry for 25 to 30 minutes until golden brown. Remove from oven and allow to cool completely.
  4. Trim Pastry to Size: Using a serrated knife, trim the pastry sheets to fit inside the cake tin. Place one sheet at the bottom of the tin and keep the second aside for later.
  5. Make Custard Filling: In a medium-large saucepan, bring milk and vanilla extract to a boil over medium heat. While milk is heating, whisk together eggs and water until combined, then whisk in custard powder until smooth.
  6. Add Sugar and Combine: Remove milk from heat once boiling, add sugar, and whisk until dissolved. Slowly pour in the egg and custard powder mixture off the heat while whisking constantly.
  7. Cook Custard: Return the saucepan to the heat and cook, whisking continuously, until the custard thickens significantly, about 7 to 10 minutes.
  8. Add Butter: Remove custard from heat and whisk in butter pieces gradually until fully incorporated, creating a smooth custard.
  9. Assemble the Slice: Pour custard over the pastry in the tin and smooth the surface. Place the second pastry sheet on top, gently pressing it into the custard.
  10. Chill to Set: Allow the slice to cool at room temperature for 1 hour, then refrigerate for at least 3 to 4 hours or overnight to fully set.
  11. Prepare Icing Glaze: Whisk together icing sugar, vanilla extract, and 3 to 6 tablespoons of milk until a pourable glaze forms.
  12. Glaze and Final Set: Pour glaze evenly over the set custard slice and allow it to set for about 1 hour at room temperature.
  13. Serve: Use the foil or paper overhang to lift the slice from the tin. Cut into 8 slices with a serrated knife and serve.

Notes

  • Cutting a baking paper template the size of the tin before lining helps with trimming baked pastry to the exact size.
  • Pricking the pastry dough ensures even rising and prevents excessive puffing during baking.
  • Have all custard ingredients prepared beforehand as the cooking process moves quickly once started.

Find it online: https://yumfoodusa.com/vanilla-custard-slice/