This Vanilla Custard Slice is the kind of dessert that wins hearts across generations. With its crisp, golden pastry layers and a thick, silky custard filling, it strikes the perfect balance between indulgence and lightness. The top is dusted generously with powdered sugar, giving it a delicate finish that melts on the tongue. It’s not overly sweet, which makes it ideal for those who appreciate subtle elegance in their desserts—and yes, even picky eaters fall in love with it.
The custard is rich yet airy, infused with real vanilla and set to the perfect consistency so it holds its shape while remaining melt-in-your-mouth soft. The pastry layers add a satisfying crunch and structure, making each bite a contrast of textures. Whether served at a family gathering, tea party, or just as a treat to brighten your day, this dessert is a showstopper. And the best part? It’s surprisingly simple to make.
INGREDIENTS:
For the Pastry:
- 2 sheets puff pastry (store-bought or homemade), thawed
- Powdered sugar for dusting
For the 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, split and scraped)
- Pinch of salt
INSTRUCTIONS:
- Bake the Puff Pastry:
- Preheat oven to 200°C (390°F).
- Place each puff pastry sheet on a parchment-lined baking tray.
- 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 from oven, cool completely, and trim edges for uniformity.
- Prepare the Custard Filling:
- In a saucepan, heat 2½ cups of milk until steaming but not boiling.
- In a separate bowl, whisk together 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.
- Pour into a bowl, cover with plastic wrap touching the surface, and chill until just cool but still spreadable.
- Assemble the Slice:
- Line a square or rectangular dish with parchment paper.
- Place one pastry sheet at the bottom.
- Spread the cooled custard evenly over the pastry.
- Gently place the second pastry sheet on top, pressing lightly to secure.
- Chill for at least 4 hours, preferably overnight, to allow the custard to set fully.
- Finish and Serve:
- Once set, use a sharp knife to cut into neat squares.
- Dust generously with powdered sugar.
- Serve chilled and enjoy the light, creamy magic.
Narrative & Tips (to reach 500+ words):
This dessert is a testament to how simple ingredients—milk, eggs, sugar, and pastry—can be transformed into something extraordinary. The custard is the soul of the slice: smooth, fragrant with vanilla, and just firm enough to hold its shape. The puff pastry, when baked properly, adds a flaky crunch that contrasts beautifully with the creamy center.
For a twist, you can flavor the custard with saffron, cardamom, or rosewater for a South Asian flair. Want a fruity variation? Add a thin layer of raspberry jam or lemon curd between the custard and top pastry. You can even drizzle melted chocolate or glaze over the top for a bakery-style finish.
This slice is best served chilled, and it holds up beautifully for 2–3 days in the fridge. It’s the kind of dessert that becomes a family favorite—the one your sister makes “to a T,” the one your little sisters devour without hesitation, and the one you’ll crave again and again.
