Irresistible and Delicious Sweet Custard Slice Recipe

A custard slice is a perfect dessert that you can enjoy after a light meal. The creamy item will enlighten your taste buds and bring back old memories if you’ve had this dessert during your childhood.

If you want to know how to make the perfect custard slice, you’re in the right place. Here is a complete recipe to make this item.

Overview Of Custard Slice Recipe

A custard slice recipe is easy to follow because of simple instructions. The only thing you must ensure is that you have at least two hours free before you start making this item. It will take about half an hour to one hour to prepare the ingredients, such as pastry, cream, and icing.

Meanwhile, baking the item may take another hour. Your oven size will also affect your cooking time. The best thing is that this recipe will help you feed a large family by offering you 16 slices.

Ingredients For Pastry And Cream

• Plain flour – 500 grams
• Salt – 1 teaspoon
• Butter – 480 grams (400 grams of this butter must be cut into cubes of 0.5 inches)
• Water – 320 ml
• Milk – 1 litre
• Vanilla pod – 2
• Caster sugar – 200 grams
• Egg yolks – 8
• Cornflour – 80 grams

Icing Ingredients

• Icing sugar – 400 grams
• Water – 10 teaspoons
• Melted dark chocolate – 100 grams

Instructions

1. Mix flour and salt in a large bowl.
2. Rub 133 grams of butter (cubes) in the mixture until it has the appearance of breadcrumbs.
3. Use the remaining butter cubes to rub in the mixture. This will leave large lumps.
4. Take your jug of 320 ml water and add it to the bowl little by little.
5. Stop pouring water when the pastry starts binding. Remember, you may not need to empty the entire jug.
6. Transfer the pastry to a work surface and roll it into a one-inch thick rectangle.
7. Make sure the pastry is in a vertical position, then fold the bottom 1/3^rd on the middle 1/3^rd.
8. Fold the top 1/3^rd to the other folds to create a turn.
9. Wrap the pastry in plastic wrapping paper and keep it in the fridge for 10 minutes.
10. Take the dough out of the fridge and repeat steps six to nine twice. This means you will have to refrigerate the pastry three times.
11. When the dough is resting, use that time to make the cream for your custard slice.
12. Pour milk into a pan along with split vanilla pods. Separate seeds from the pods beforehand and add them to the pan individually.
13. Allow the milk mixture to reach to boil, then turn off the stove.
14. Add caster sugar, egg yolks, and cornflour to a large bowl for whisking.
15. Transfer some hot milk mixture to the bowl and whisk it continuously.
16. Pour the rest of the milk and whisk until a good mixture is formed.
17. Transfer the contents of the bowl to the pan.
18. Cook the cream at low heat while stirring gently until a thick mixture is formed.
19. When the cream slightly comes to a boil, remove it from the stove.
20. Use a sieve to transfer the cream to a new bowl.
21. Add the remaining 80 grams of butter to the bowl and mix until it melts and combines well.
22. Preheat your oven to 425 degrees Fahrenheit and gas level 7.
23. Divide your pastry into two pieces of equal sizes and roll them into two 0.25 inches-thick squares.
24. Place each square on a separate lined baking tray and chill them in the fridge for 15 minutes.
25. Bake your pastry squares for 15 minutes in the oven.
26. Place one square pastry sheet on the bottom of a new baking tray lined with aluminium foil.
27. Spread the cream on the sheet in the tray and place the other pastry square on it.
28. Refrigerate the custard slice and start making the icing.
29. Add icing sugar to a bowl, then pour ten teaspoons of cold water into it.
30. Combine the sugar well with water and keep it aside.
31. Add your melted dark chocolate to a piping bag with a small nozzle.
32. Take out your custard slice and spread icing on it.
33. Use the piping bag to apply chocolate lines on the custard slice for topping.
34. Return the custard slice to the fridge for setting.
35. After setting, you can cut the custard slice into 16 pieces and serve them.

Pro Tips For The Chef

• Lining a baking tray with aluminium foil is not necessary, but it will help you lift the pieces easily when you cut the final custard slices and transfer them to plates.
• You can use a toothpick to move chocolate lines and icing in opposite directions for a feathered appearance.

Frequently Asked Questions

Here are the FAQs for making custard slices:

How Long Does Custard Slice Last In Fridge?

You can keep your leftover custard slices in the fridge for three to four days. Remember not to keep the item in the fridge for long because the pastry layers become softer as more time passes in a cold atmosphere.

Can You Use Hot Water Pastry For Custard Slice?

Custard slice is mainly made in flaky pastry, which is why you should not use hot water pastry. The latter is mainly used for snacks with meat filling to form a more solid texture.

Puff pastry is also better for a custard slice because it allows the dessert to be light for consumers.

What Type Of Milk Should You Use For Custard Slice?

You must use full cream milk or whole milk for making your custard slice. Other types of milk, such as skim milk, will not allow the cream to thicken properly. So you will have a watery dessert if you don’t use the right milk.