Custard Slice
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.
Ingredients
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
Method
Prep:30min ›
Ready in:30min
- 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.
- 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.
- Bake in preheated oven for 20 or until golden brown. Remove from oven, and cool pastry on the baking tray.
- 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:
(13)
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)
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