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Custard Slice

Decadent Custard Slice: A Creamy Treat to Delight You

Enjoy a nostalgic Custard Slice with creamy custard and flaky puff pastry, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 5 hours
Total Time 5 hours 55 minutes
Servings: 9 slices
Course: Desserts
Cuisine: Baked Goods
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Puff Pastry
  • 2 sheets Flaky Puff Pastry Use commercial for convenience or homemade for extra flavor.
For the Custard
  • 1/2 cup Custard Powder Cornstarch can be a substitute but not ideal.
  • 1/2 cup Sugar Consider using a granulated sugar alternative.
  • 1 teaspoon Vanilla Essence Pure vanilla extract enhances the flavor.
  • 1 cup Milk Whole milk yields creaminess; dairy-free milk can be used.
  • 1 large Egg An egg replacer or silken tofu can be used for vegan.
  • 2 tablespoons Butter Replace with dairy-free margarine if needed.
For the Icing
  • 1 cup Icing Sugar A bit of cornstarch helps if making your own.
  • 2 tablespoons Boiling Water Use very hot water for best results.
  • 3 tablespoons Cocoa Powder Unsweetened cocoa is key for balanced flavor.

Equipment

  • Oven
  • Baking Tray
  • Mixing Bowl
  • Saucepan
  • whisk
  • spatula
  • Serrated Knife
  • Baking Parchment

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 220°C (428°F) and line a 21cm square tin with baking parchment. Set aside the prepared tin.
  2. Bake defrosted sheets of flaky puff pastry for 8 minutes until golden, then press down with another tray and bake for an additional 8 minutes.
  3. In a bowl, combine custard powder, sugar, and vanilla essence with 1/2 cup of milk. Whisk until smooth.
  4. In a separate bowl, whisk together the egg and remaining milk until fully combined.
  5. Heat the remaining milk in a saucepan until it starts to steam, and slowly add the custard mixture while stirring. Bring to a gentle boil for about 5 minutes until thick.
  6. Remove from heat and stir in the egg mixture and butter, whisking until smooth.
  7. Press one pastry piece into the base of the tin, pour in the custard mixture evenly, and cover with the second pastry piece.
  8. Mix icing sugar, butter, and boiling water until smooth. For chocolate icing, mix some with cocoa powder.
  9. Spread the white icing onto the custard slice and use the chocolate icing to create a marbled effect.
  10. Chill in the refrigerator for at least 5 hours or overnight before slicing into squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 14gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

Ensure the custard reaches boiling point for perfect thickness. Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.

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