These Vanilla Custard Slices are a timeless dessert that blends the elegance of French pastry with the comfort of creamy custard. Each square features a golden, flaky pastry base and top, sandwiching a thick layer of silky vanilla custard that holds its shape yet melts in the mouth. Finished with a generous dusting of powdered sugar, these slices are as visually stunning as they are delicious.
Often referred to as “Mille-Feuille” or “Napoleon” in French patisserie, this version leans into simplicity and indulgence. The custard is rich with egg yolks and infused with real vanilla, while the pastry layers provide a crisp contrast. Perfect for tea parties, festive gatherings, or a refined treat after dinner, these slices are a celebration of texture, flavor, and precision.
INGREDIENTS:
For the Pastry Layers:
- 2 sheets puff pastry (store-bought or homemade), thawed
- Powdered sugar for dusting
For the Vanilla Custard Filling:
- 3 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- 2 tsp vanilla extract or 1 vanilla bean
- Pinch of salt
INSTRUCTIONS:
- Bake the Pastry Layers:
- Preheat oven to 200°C (390°F).
- Place puff pastry sheets on parchment-lined baking trays.
- Prick all over with a fork to prevent excessive puffing.
- Place another sheet of parchment on top and weigh down with a second tray or baking weights.
- Bake for 15–20 minutes until golden and crisp.
- Remove top tray and parchment, then cool completely.
- Trim edges for uniformity and cut each sheet into equal rectangles or squares.
- Prepare the Custard Filling:
- In a saucepan, heat 2½ cups of milk until steaming but not boiling.
- In a separate bowl, whisk egg yolks, sugar, cornstarch, salt, and remaining ½ cup milk until smooth.
- Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened (about 5–7 minutes).
- Remove from heat and stir in butter and vanilla.
- If using a vanilla bean, scrape seeds into the custard and discard the pod.
- Pour custard into a bowl, cover with plastic wrap touching the surface to prevent a skin, and chill until just cool but still spreadable.
- Assemble the Slices:
- Line a square or rectangular dish with parchment paper.
- Place one pastry sheet at the bottom.
- Spread the cooled custard evenly over the pastry.
- Top with the second pastry sheet, pressing gently to secure.
- Chill for at least 4 hours, preferably overnight, to set firmly.
- Finish and Serve:
- Once set, use a sharp knife to cut into neat squares.
- Dust generously with powdered sugar before serving.
- Serve chilled for best texture and flavor.
