This classic vanilla custard slice pairs crisp puff pastry with a smooth homemade vanilla custard. It is an elegant make-ahead dessert that slices beautifully after chilling.
Classic Vanilla Custard Slice
A creamy vanilla custard layer between crisp puff pastry sheets, chilled until set and finished with powdered sugar.
Servings 12 servings
Ingredients
- 1 16-ounce package store-bought puff pastry, 2 sheets, thawed
- 1 1/2 cups full-fat milk
- 1 1/2 cups heavy cream
- 1/2 cup water
- 2/3 cup caster sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter cubed
- 6 egg yolks beaten
- 2 teaspoons vanilla extract
- Powdered sugar as needed
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets and a 9 × 13-inch baking dish with parchment paper.
- Roll out both puff pastry sheets, place them on the lined baking sheets, and prick them all over with a fork.
- For flatter pastry layers, optionally cover each sheet with parchment paper and place another baking sheet on top as a weight.
- Bake for 20–22 minutes, until golden and crisp. Remove from the oven and cool completely.
- Trim the baked pastry sheets to fit the 9 × 13-inch dish. Place one sheet in the bottom of the dish.
- In a saucepan over medium heat, whisk together the milk, heavy cream, butter, vanilla, and sugar. Heat until small bubbles appear around the edge.
- Whisk the flour and water together until smooth. Stir this slurry into the hot milk mixture, then remove the saucepan from the heat.
- Slowly whisk a little of the hot milk mixture into the beaten egg yolks to temper them. Gradually whisk the tempered yolks back into the saucepan.
- Return the saucepan to medium heat. Bring the custard to a boil while whisking constantly, then cook for 30–60 seconds, until thick.
- Pour the hot custard over the pastry layer and spread it evenly. Top with the second pastry sheet, trimming and gently pressing it into place.
- Refrigerate for 3–4 hours, or until the custard is completely set.
- Dust with powdered sugar, slice, and serve chilled.