This classic vanilla custard slice is a timeless dessert that blends elegance with indulgence. Each bar features a golden, flaky pastry crust sandwiching a thick layer of silky vanilla custard, topped with a generous dusting of powdered sugar. The result is a dessert that’s creamy, delicate, and satisfying—perfect for tea parties, family gatherings, or simply treating yourself to something special.
The magic lies in the contrast: crisp pastry meets velvety custard, and the sweetness of the sugar balances the subtle richness of the filling. While it looks like a bakery masterpiece, it’s surprisingly simple to make at home. The custard is cooked until thick and luscious, then chilled between layers of baked puff pastry to set into perfect slices. Once chilled, it’s cut into neat squares or bars and dusted with icing sugar for a professional finish.
This recipe is versatile too. You can flavor the custard with lemon zest, almond extract, or even a splash of rosewater for a twist. But the classic vanilla version is universally loved and always impressive.
INGREDIENTS:
For the pastry layers:
- 2 sheets of puff pastry (store-bought or homemade)
- Powdered sugar for dusting
For the custard filling:
- 3 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 4 large egg yolks
- 2 teaspoons vanilla extract
- Pinch of salt
- Optional: 1 tablespoon butter (for extra richness)
INSTRUCTIONS:
- Bake the Puff Pastry: Preheat your oven to 200°C (390°F). Place each puff pastry sheet on a baking tray lined with parchment paper. Prick all over with a fork to prevent excessive puffing. Place another sheet of parchment on top and weigh down with another tray or baking weights. Bake for 15–20 minutes until golden and crisp. Let cool completely, then trim to fit your serving dish.
- Prepare the Custard: In a medium saucepan, combine milk, cream, and half the sugar. Heat gently until steaming but not boiling. In a separate bowl, whisk together egg yolks, remaining sugar, cornstarch, flour, and salt until smooth.
- Temper the Eggs: Slowly pour a ladle of the hot milk mixture into the egg mixture while whisking constantly. This prevents curdling. Then pour the tempered egg mixture back into the saucepan.
- Cook the Custard: Return the pan to medium heat and cook, stirring constantly, until the mixture thickens into a pudding-like consistency. This takes about 5–7 minutes. Once thick, remove from heat and stir in vanilla extract and butter (if using).
- Assemble the Slice: Line a rectangular dish with parchment paper. Place one sheet of baked puff pastry at the bottom. Pour the warm custard over it and spread evenly. Top with the second pastry sheet, pressing gently to adhere. Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
- Slice and Serve: Once chilled and firm, lift the dessert out of the dish using the parchment. Use a sharp knife to cut into neat squares or bars. Dust generously with powdered sugar before serving.
Tips & Variations:
- Lemon Custard: Add 1 tablespoon lemon zest to the milk for a citrusy twist.
- Chocolate Layer: Spread a thin layer of melted chocolate on the top pastry before assembling.
- Fruit Garnish: Serve with fresh berries or a berry compote for added brightness.
- Storage: Keeps well in the fridge for up to 3 days. Best served chilled.
