These custard slices have a creamy smooth and silky texture with the perfect balance of vanilla. Sandwiched between two sheets of crispy pastry. Although every country has it’s own version, this recipe is based the Traditional South African way of making a custard slice. It is a must try and will have everyone asking for seconds. (And may I just add, they are super easy to make!)
Traditionally they are topped with a white vanilla glaze. The glaze is made with icing sugar, water, lemon juice and vanilla essence. This is very nice, but I prefer to make them without this glaze. The glaze seems to somewhat over powers the custard filling – well that’s my opinion. 😉
Once baked and assembled I simply just sprinkle it with some icing sugar before serving. Simple, but is a perfect finish to the custard slice.
Custard Slices tips:
First prepare the puff pastry sheets. I use store bought ones just to safe some time. Make sure your puff pastry is completely thawed before rolling it out. You don’t have to roll it out completely, just enough to fill the glass dish that you are planning to use. Trim the dough as needed.
Before baking the pastry prick the dough several times with a fork. This will allow the dough to bake evenly and not puff up.
Once baked, cut the sheets of pastry in rectangular or squares, as well as into the portion size that you prefer. Ensure to cut both the pastry layers exactly the same.
When you are boiling the custard, ensure that you are cooking it on medium heat, while stirring continuously.
This will ensure that the custard does not burn or make lumps. To check if the custard has reached the correct consistence, simply insert a teaspoon into the thickened custard. If a thick layer of custard is visible on the back of the spoon, then you know that the custard is cooked.
Use a clean grease free spoon to fold in the egg whites. And only fold in until no longer visible. This will make the custard slice airy.
Custard Slices
Ingredients
2 packets ready-made puff pastry (thawed)
1L Milk
250ml Sugar, white
50g Butter
125ml Cake flour
100ml Corn flour
10ml Custard powder
2ml Salt
100ml Water, cold
3 egg, separated
5ml Vanilla essence
Icing sugar for decoration
Directions
Preheat the oven to 190ËšC
Prepare two baking trays by lining them with baking paper. Lightly spray with non stick cooking spray and set the trays aside. Also lightly grease a rectangular (35 X 25 X 10 cm glass dish) and set aside.
Pastry:
Take the puff pastry out of the packaging and slightly roll a bit flatter. Make sure to roll the two sheets the same size, trim the edges as needed. Carefully lift the pastry and place each rolled sheet into it’s own prepared baking tray. Using a fork, prick the pastry several times. Place in the preheated oven and bake for 10 min or until golden brown.
Once baked, remove from the oven and let the pastry cool for 5 min. Using a sharp knife carefully slice the dough in appropriate blocks. ( I cut mine in half, length ways, and then into 4 equal rectangular blocks. This giving me 8 equal slices.) Do the same with the second pastry.
Custard slice Filling:
Heat the milk in a large pot until it reaches boiling point. In a separate large bowl mix together the the sugar, cake flour, custard powder, salt and cold water. This will be a thick paste.
Add the egg yolks and mix very well. Slowly mix the milk mixture into the flour mixture, make sure to only add a little bit at a time and mixing well after each addition.
Now place the mixture back into the pot, and bring to a slow boil over low heat, stirring constantly. Boil for +/-5 min or until thick. It is ready when the mixture leaves a thick coat on the back on a spoon.
Remove from heat and add the vanilla essence. Mix well.
In a separate bowl whisk the egg whites until stiff peak forms. Gently fold the egg whites in to the custard mixture using a metal spoon.
In the mean time place one pastry sheet at the bottom of your prepared dish. Making sure to keep the order. Now carefully pour the custard mixture evenly over the pastry. Pack the top layer of pastry trying to keep the bottom and top pieces of pastry aligned.
Set on the kitchen counter until room temperature. Then place in the fridge until completely cooled.
Once you are ready to serve the custard slices, simply sprinkle some icing sugar over the top.
Enjoy!!
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