Custard Slice

    30 min

    This is a fresh vanilla custard slice made with slices of puff pastry sandwiched together with jam and a thick layer of custard or cream. They can be dusted with icing sugar or iced with a thin glaze. For coffee-flavored custard, omit the vanilla, and add strong coffee essence to taste just before use. For lemon-flavored custard, infuse the zest of a lemon in the milk.

    21 people made this

    Serves: 8 

    • For the custard
    • 475ml milk
    • 60g plain flour
    • 1 whole vanilla bean
    • 150g caster sugar
    • 1 pinch salt
    • 6 egg yolks
    • For the pastry
    • 1 (500g) packet frozen puff pastry
    • 160g apricot jam (optional)
    • icing sugar, for dusting

    Prep:30min  ›  Ready in:30min 

    1. To make the custard: In a small saucepan, heat milk until it begins to bubble. Drop in the vanilla pod, remove saucepan from heat, and set aside to cool until just warm. In a medium saucepan, stir together the flour, sugar, salt and egg yolks. Beat for a moment, then gradually whisk in warm milk. Simmer over medium-low heat until the custard thickens, stirring constantly with a wooden spoon to prevent sticking. Transfer custard to a bowl, and allow to cool, stirring from time to time.
    2. Preheat oven to 200 degrees C. Roll out the puff pastry to about 1cm thick; it should be the same size as a baking tray. Place the pastry onto a lightly floured baking tray, and prick all over with a fork.
    3. Bake in preheated oven for 20 or until golden brown. Remove from oven, and cool pastry on the baking tray.
    4. When the pastry has cooled completely, transfer it from the tray to a hard surface, and cut lengthwise into three 10cm wide strips. Spread one strip thickly with custard. Place a second strip directly over the first; spread the top evenly with jam. Cover with the third strip, and dust with icing sugar. With a very sharp knife, cut into 8 rectangular portions.

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    Reviews & ratings
    Average global rating:

    Reviews in English (10)


    Turned out really great cakes! Had to use vanilla essence instead of pod and I also put icing on top !  -  08 Oct 2012


    I have made similar to this recipe for years now, but I precut the pastry before baking to a uniform size.This prevents breakage of pastry and the under-side is flatter which makes stacking easier.I also use less flour in the custard.Hope this helps others with assembling and presentation.  -  12 Jan 2009  (Review from Allrecipes US | Canada)


    I saw another mille feuille online which calls for lesser plain flour, I reduced the plain flour to 4 tbsp. I used only 2 sheets of frozen pastry and it took only 10-12mins to bake. My advise is to cut it into serving size before dusting the sugar. Overall, it was presentable and taste yummy and worth a try.  -  06 Oct 2005  (Review from Allrecipes US | Canada)