Description
A delightful vanilla custard slice featuring flaky puff pastry layers filled with smooth, creamy vanilla custard and topped with a sweet pink icing. This easy-to-make dessert replicates the classic bakery favorite and is perfect for special occasions or everyday indulgence.
Ingredients
Scale
Pastry
- 2 sheets puff pastry (thawed)
Custard Filling
- 65 g (½ cup) custard powder
- 610 g (2 ½ cups) milk
- 55 g (¼ cup) caster sugar
Icing
- 500 g (2 ½ cups) icing sugar mixture
- 50-75 g (4-5 tbs) water (see notes)
- 1-2 drops pink food colouring (optional)
Instructions
- Prepare Puff Pastry: Preheat oven according to puff pastry package instructions. Roll out the thawed puff pastry sheets on baking trays lined with parchment paper. Prick the pastry with a fork to prevent excessive puffing and bake them until they are golden and crisp. Allow to cool completely.
- Make Custard: In a saucepan, mix custard powder and caster sugar together. Gradually add milk while stirring to form a smooth mixture. Cook over medium heat, stirring constantly, until the custard thickens to a creamy consistency. Remove from heat and allow to cool slightly.
- Assemble Slice: Place one baked puff pastry sheet on a serving tray. Spread the warm custard evenly over the pastry. Top with the second puff pastry sheet gently to avoid breaking.
- Prepare Icing: In a bowl, mix the icing sugar with water gradually to a spreadable consistency. Add pink food colouring if desired, mixing well to distribute the color evenly.
- Finish and Chill: Spread the pink icing evenly over the top puff pastry layer. Refrigerate the assembled slice for at least 4 hours or until set to allow the custard to firm up.
- Serve: Once set, slice the custard slice into 9 pieces using a sharp knife. Serve chilled and enjoy this classic treat.
Notes
- Use cold puff pastry sheets for best results and follow package instructions for baking times.
- The amount of water added to the icing sugar mixture can be adjusted to reach your preferred icing thickness.
- The pink food colouring is optional but adds an attractive traditional touch.
- Refrigerate the finished custard slice for several hours to ensure the custard sets firmly and the slice holds together well when cut.
- This recipe yields approximately 9 slices.
Nutrition
- Serving Size: 1 slice
- Calories: 309 kcal
- Sugar: 45 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 14 mg
