A great treat enjoyed by many Aussies is the Vanilla (or Custard) Slice. They are absolutely delicious to eat and enjoyed around the country. While not difficult to make it is a little time-consuming while you cook the pastry and wait for it to cool, make the custard and let that cool, and then wait for the entire slice to set in the fridge. But believe me, it is worth the wait and once you have made one, you will soon be back to make more. Check out the recipe for all the details.
- 2 x 9 inch square pans
- Baking paper / plastic cling wrap
- Large jug with lid or plastic wrap to cover
- Large saucepan
- Mix 1 tsp of caster sugar and half tsp of spice (cinnamon/mixed spice)
- 2 sheets of puff pastry (defrosted before using)
- 12 tbsp of good-quality custard powder
- 1.6 litres of milk
- 2-3 tsp of Vanilla Bean paste
- Half cup of caster sugar
- 3 cups of icing sugar
- 20 gms of butter (melted in the microwave when ready)
- optional - half cup of cornflour, 5 tbsp of lemon juice.
- Preheat the oven to 200 C (190 with fan).
- Placing baking paper in the bottom of one baking pan and cut a sheet of pastry to fit the bottom. Sprinkle half the sugar and spice mix over the pastry and prick it all over with a fork. Place it in the oven for 10 minutes, and then place the second baking pan on top to keep it flat, then cook for a further 5-10 minutes until done. Put that sheet of pastry on a wire rack to cool and repeat with the second sheet of pastry.
- Heat three-quarters of the milk in a large saucepan until it is nearly boiling. Meanwhile use the remainder of the milk to whisk together the custard powder, caster sugar and vanilla. If you want a firmer custard you can choose here to gradually add the cornflour. Once the milk is ready, slowly add the whisked ingredients into the saucepan stirring continuously and reducing the heat to a simmer. Once thickened, pour into a large jug, cover and cool.
- Once both the pastry sheets and custard are cold, line a baking pan with baking paper or cling wrap (leaving enough overhang to remove once set). Place one pastry sheet on the bottom and tip cold custard over it. Place the second sheet of pastry on top and push down firmly. Place the pan in the fridge for several hours to set.
- Make the icing by combining the icing sugar with melted butter until you have a thick mixture. If you want an added lemon taste, add in some lemon juice to suit. Spread that icing over the top sheet of pastry and return it to the fridge to set.
- Once firm enough to cut, remove the slice from the pan and use a hot and very sharp serrated knife to cut the slice into 16 squares. You might want to wipe the knife clean after each cut and keep it damp by dipping it in hot water.
- Keep the cut Vanilla Custard Squares in an airtight container in the fridge until ready to eat.
Living each adventure,
Christine and Trevor
Empowering people to live a healthy, active, authentic and fulfilling life.
Adelaide, South Australia.
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DISCLAIMER: This article is written for informational purposes only and is based on Christine and Trevor’s own life experiences. No food featured on this site should ever be consumed or handled if known or suspected allergies exist. Nothing featured here should be taken as medical, professional or legal advice. It is always recommended that you consult the appropriate professional before changing any routine or adopting any new procedure.