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Custard slice
Layers of crisp golden puff pastry sandwiched with creamy flecked vanilla bean creme patisserie.

Custard slice

Makes: 4-6 slices

Ingredients

40g caster sugar
2 egg yolks
20g cornflour
250ml full cream milk
3 pumps NOMU Vanilla Paste
500g puff pastry
1 egg
Icing sugar, to dust

Directions

Preheat the oven to 200°C.

Whisk the sugar and egg yolks until thick and pale. Add the cornflour and whisk well until combined.

In a heavy-based saucepan, gently heat the milk with the NOMU Vanilla Paste and bring to a boil. Remove from the heat and slowly pour into the egg mixture, whisking continuously. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until the mixture is nice and thick.

Cover the surface with clingfilm and leave to cool completely. Make sure the cling film touches the surface of the custard so that a skin doesn’t form. Allow to cool at room temperature, then place in the fridge.

Roll the puff pastry to roughly 3mm thick and while still cold, cut into twelve 5cm x 10cm rectangles and place on a greased, lined baking tray. Gently beat the egg and using a pastry brush, coat each slice with a layer of egg wash. Place another sheet of grease proof paper over the pastry and put a baking tray on top to weigh it down, to ensure the pastry doesn’t puff up.

Bake in a hot oven for 15 minutes or until golden brown, then allow to cool.

Carefully assemble your custard slice with alternating layers of pastry and custard, finishing off with a generous dusting of icing sugar just before serving.

 

Notes: Only assemble the custard slice just before serving to prevent the pastry from going soggy. Delicious served with berries! This recipe makes 4 triple-layered custard slices or 6 double-layered slices.

Ingredients

40g caster sugar
2 egg yolks
20g cornflour
250ml full cream milk
3 pumps NOMU Vanilla Paste
500g puff pastry
1 egg
Icing sugar, to dust

Directions

Preheat the oven to 200°C.

Whisk the sugar and egg yolks until thick and pale. Add the cornflour and whisk well until combined.

In a heavy-based saucepan, gently heat the milk with the NOMU Vanilla Paste and bring to a boil. Remove from the heat and slowly pour into the egg mixture, whisking continuously. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until the mixture is nice and thick.

Cover the surface with clingfilm and leave to cool completely. Make sure the cling film touches the surface of the custard so that a skin doesn’t form. Allow to cool at room temperature, then place in the fridge.

Roll the puff pastry to roughly 3mm thick and while still cold, cut into twelve 5cm x 10cm rectangles and place on a greased, lined baking tray. Gently beat the egg and using a pastry brush, coat each slice with a layer of egg wash. Place another sheet of grease proof paper over the pastry and put a baking tray on top to weigh it down, to ensure the pastry doesn’t puff up.

Bake in a hot oven for 15 minutes or until golden brown, then allow to cool.

Carefully assemble your custard slice with alternating layers of pastry and custard, finishing off with a generous dusting of icing sugar just before serving.

 

Notes: Only assemble the custard slice just before serving to prevent the pastry from going soggy. Delicious served with berries! This recipe makes 4 triple-layered custard slices or 6 double-layered slices.

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