Homemade, creamy custard sandwiched between layers of flaky puff pastry topped with a simple glaze. This nostalgic recipe is sure to be popular with friends and family.
In a recent team meeting, we were thinking about our favourite recipes that weren't yet on the website. Custard Slice popped into my head instantly!
This recipe takes me right back to childhood. Whether they were homemade, a bakery treat or bought from the high school tuck shop, there's just something so nostalgic about custard slice.
If you love custard like me, why not try my Crème Brûlée recipe? It's actually not as complicated as you might think and the results are so tasty!
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- Ingredient notes:
- Step by step instructions:
- Recipe FAQs:
- Storage:
- Top tips:
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- Custard Slice
Ingredient notes:
- Pastry: This custard slice is made with flaky puff pastry which is crucial to the recipe.
- Egg: I used a standard size 7 egg in this recipe.
- Milk: Yes, there is a whole litre of milk in the custard. That's what makes it so creamy!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 220°C fan bake. Line a 21cm square tin with baking paper including up the sides. Place the pastry sheets on a lined oven tray and prick all over with a fork. Cook for 8 minutes then remove from the oven. Use a baking tray to firmly press the pastry down flat. Return to the oven for a further 8 minutes. Remove from the oven again and press down flat one more time, then leave to cool.
In a mixing bowl combine the custard powder, sugar, vanilla and ½ a cup of milk. Mix until smooth. Crack the egg into a separate bowl with ½ a cup of milk. Whisk to combine.
Pour the remaining 3 cups of milk into a medium saucepan over a medium heat. Add the custard mixture to the milk and bring to the boil. Reduce to a simmer, then stir until thickened, about 5 minutes.
Add in the egg mixture and butter. Stir for 2 minutes then set aside to cool.
Trim both pieces of the pastry to fit the tin. Press one piece into the lined tin.
Pour the custard over the pastry spreading out to the edges. Cover with the second piece of pastry, press down gently.
Sift the icing sugar into a mixing bowl, add the butter and boiling water, mix till smooth. Take 3 tablespoons of icing and place in a small bowl. Add the cocoa powder and mix to combine. Add extra hot water if needed. Place chocolate icing in a piping bag or small snap lock bag.
Smooth the white icing over the slice. Then snip the corner off the piping bag creating a 1-2mm opening. Draw lines of chocolate icing across the slice then quickly use a wooden skewer drag the tip through the lines in alternating directions.
Set in the fridge for at least 5 hours or overnight. Cut while cold with a sharp serrated bread knife sawing through the pastry.
Recipe FAQs:
Why do we press the pastry down flat while cooking?
This process helps to make a uniform looking slice, so you can get an even and flat layer of icing on top. The fork pricks help to keep it from rising as does squashing the pastry as it cooks. If we only flattened it at the end, the pastry will be set puffed up and just flake into little pieces.
Can I use a different size tin?
Sure, just cut your pastry to fit after it has cooked. If the tray is much smaller the custard layer will be thicker and harder to slice, a larger tin will make the custard layer and icing thinner.
Storage:
Store in an airtight container in the fridge for up to 5 days.
Top tips:
Make sure you use a sharp knife to cut the slice. Saw through the pastry so the custard doesn't squash out the sides.
The custard needs to come to the boil for it to thicken, then you can reduce the heat. You will notice it thicken up a lot once it reaches boiling point, it should bubble.
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Custard Slice
Yield: Makes 12 slices
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 5 hours
Total Time: 5 hours 40 minutes
Homemade creamy custard, sandwiched between layers of flaky puff pastry topped with vanilla icing with chocolate swirls.
Ingredients
- 2 sheets flaky puff pastry, defrosted
- ⅔ cup custard powder
- ⅔ cup sugar
- 2 tsp vanilla essence
- 1L milk
- 1 egg
- 50g butter
Icing
- 2 cups icing sugar
- 25g butter, softened
- 4-5 Tbsp hot water
- 1 Tbsp cocoa
Instructions
- Preheat the oven to 220°C fan bake.
- Line a 21cm square tin with baking paper including up the sides.
- Pastry: Place the pastry sheets on a lined oven tray and prick all over with a fork. Cook for 8 minutes then remove from the oven.
- Use a baking tray to firmly press the pastry down flat. Return to the oven for a further 8 minutes. Remove from the oven again and press down flat one more time, then leave to cool.
- Custard: In a mixing bowl combine the custard powder, sugar, vanilla and ½ a cup of milk. Mix until smooth.
- Crack the egg into a separate bowl with ½ a cup of milk. Whisk to combine.
- Pour the remaining 3 cups of milk into a medium saucepan over a medium heat. Add the custard mixture to the milk and bring to the boil. Reduce to a simmer, then stir until thickened, about 5 minutes.
- Add in the egg mixture and butter. Stir for 2 minutes then set aside to cool.
- Assemble: Trim both pieces of the pastry to fit the tin. Press one piece into the lined tin. Pour the custard over the pastry spreading out to the edges.
- Cover with the second piece of pastry, press down gently.
- Icing: Sift the icing sugar into a mixing bowl, add the butter and boiling water, mix till smooth.
- Take 3 tablespoons of icing and place in a small bowl. Add the cocoa powder and mix to combine. Add extra hot water if needed. Place chocolate icing in a piping bag or small snap lock bag.
- Smooth the white icing over the slice. Then snip the corner off the piping bag creating a 1-2mm opening. Draw lines of chocolate icing across the slice then quickly use a wooden skewer drag the tip through the lines in alternating directions (see photo).
- Set in the fridge for at least 5 hours or overnight. Cut while cold with a sharp serrated bread knife sawing through the pastry.
Notes
- Use a sharp knife to cut or saw through the pastry so the custard doesn't squash out the sides.
- The custard needs to come to the boil for it to thicken, then you can reduce the heat. You will notice it thicken up a lot once it reaches boiling point, it should bubble.
Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 258Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 113mgCarbohydrates: 39gFiber: 0gSugar: 34gProtein: 4g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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