Description
A classic custard slice with flaky puff pastry, silky stovetop custard, and a signature swirled icing.
Ingredients
Scale
- 2 sheets flaky puff pastry, defrosted
- 2/3 cup custard powder
- 2/3 cup sugar
- 2 tsp vanilla essence
- 1 L milk
- 1 egg
- 50 g butter
- 2 cups icing sugar
- 25 g butter, softened
- 4–5 Tbsp hot water
- 1 Tbsp cocoa
Instructions
- Preheat oven to 220°C fan bake. Line a 21 cm square tin with baking paper up the sides.
- Place pastry sheets on a lined tray, prick with a fork, and bake for 8 minutes. Press flat using another tray, bake 8 more minutes, press again, then cool.
- For the custard: In one bowl, whisk custard powder, sugar, vanilla, and 1/2 cup milk until smooth. In a second bowl, whisk the egg with another 1/2 cup milk.
- Heat remaining 3 cups milk in a saucepan over medium heat. Add the custard mixture, bring to a boil, then simmer for ~5 minutes, stirring until thickened.
- Add egg mixture and butter; stir for 2 minutes more. Let cool slightly.
- Trim pastry to fit tin. Place one sheet inside, pour custard on top, and spread evenly. Add second pastry sheet and press gently.
- For the icing: Mix icing sugar, softened butter, and hot water to a smooth white icing. Reserve 3 Tbsp, mix with cocoa to make chocolate icing. Spread white icing over the slice. Pipe thin lines of chocolate icing across and drag a skewer through them in alternating directions to create a feathered pattern.
- Chill for at least 5 hours or overnight. Slice cold with a sharp serrated knife.
Notes
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 50mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg