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Vanilla Custard Slice

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Vanilla Custard Slice – delicious, soft, creamy and so simple dessert! Vanilla Custard Slice is definitely Love at first bite!

Vanilla Custard Slice

Creamy and delicious cake and very quick and easy to make is this Vanilla Custard Slice. I have made this cake so many times so I can say that it is one of the favorites in my family. You can slice it in smaller or bigger cubes also you can add whipped cream or powdered sugar but I know that you will like any combination.

There are many similar recipes out there for this Vanilla Custard Slice but all of these recipes have something different so I think that depends on your taste. My recipe which I am going to share with you today I have got a long time ago, but when I made it for the first time I listed in my weekly menu immediately.

This is one of the creamiest and so delicious vanilla recipes which you can make for a very short time. Every time I made this Vanilla Custard Slice I return to childhood when my Grandma made this cake for my sister and me so that is the best reason for sharing this recipe with you. If you are expecting friends and you don’t want to make classic cakes make this Vanilla Custard Slice and I am sure that it will be love at first bite.

I am a fan of quick and creamy desserts so this Vanilla Custard Slice is my choice very often. I recommend you to make this recipe. It is really simple and you don’t need decoration only powdered sugar if desired. Enjoy in this creamy Slice and Vanilla taste!

Custard Slice at the tableVanilla Custard Slice at the table

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3.8 from 12 reviews
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Vanilla Custard Slice Recipe
Prep time: 
Cook time: 
Total time: 
 
Vanilla Custard Slice - delicious, soft, creamy and so simple dessert! Vanilla Custard Slice is definitely Love at first bite!
Ingredients
  • 2 sheets store-bought puff pastry, thawed
For custard:
  • 8 cups of milk
  • 2 cup granulated sugar
  • 2½ cup all-purpose flour
  • 4 eggs
  • 3 teaspoon vanilla
  • ½ cup powdered sugar for dusting
Instructions
  1. Preheat oven to 180ºC (350ºF).
  2. Put pastry sheets onto two rectangle baking trays lined with non- stick baking paper and prick all over with a fork, but do not go all the way through the pastry. Bake 20-25 minutes or until puffed up and golden. Remove from oven and set aside to cool. The whole sheet of pastry cut out the shape according to the size of rectangle pan 9x13 inch and a second sheet of pastry cut into squares (about 12), that will be the top of the cake
For the custard:
  1. Pour the milk into a medium saucepan, bring the milk up to a simmer, then remove from heat.
  2. In a medium bowl, whisk together eggs, sugar and flour until very smooth
  3. Pour into the saucepan with milk and mix to combine well, add vanilla extract
  4. Return to the heat, stir constantly over medium-low heat until the custard boils and thickens
  5. Remove custard from heat
  6. Pour the custard over the pastry in the prepared rectangle pan 9 x 13inch, gently put remaining cut out the sheet of pastry on top of the vanilla custard layer
  7. Refrigerate at least 3-4 hours or until set.
  8. Dust with powdered sugar before serving.

Vanilla Custard Slice - delicious, soft, creamy and so simple dessert.

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Reader Interactions

Comments

  2. The 2 1/2 cups of flour in the cup of sugar in the four eggs do not Wisk very well it looked like a cookie dough when I was done with it

    Reply

    • I agree with you. It was very stiff. I did add in an extra egg. It was a little better but I found that once I started whisking it into the milk, which took a lot of elbow grease, it got to the right consistency. I must say that I didn’t ever get a perfectly smooth custard but I’ll know what to expect

      Reply

  3. This recipe confused me. The puff pastry wasn’t enough to make a complete topping. Also, when putting the custard on top of the bottom layer, there was too much custard and it spilled over the side until I squished down the pastry. Would have been useful information.

    Reply

  5. I don’t understand what to do with the second sheet of puff pastry. Do you cut it into squares before it’s baked? If you cut it into squares after it’s baked, wouldn’t you have to put it on top of the custard one by one?

    Reply

    • Hi Judy, when you bake second sheet then you need to cut it into cubes and add on the top custard. Good luck!

      Reply

    • Hi Judy. Frankly I would just leave the top crust off altogether. It doesn’t really add anything to the dish. What if someone wants just a small piece of cake? Keep an eye on the custard towards the end of the baking time and if it seems like it’s getting too browned/dry just loosely put a piece of aluminum foil over it.
      Also, a few other ideas. You might try using brown sugar instead of white. Try replacing the vanilla with lemon extract. If you don’t have powdered sugar for the top try sprinkling cinnamon sugar on top or drizzle some fudge or caramel over it.
      Hope this gives you some ideas. Seriously, though, leave that top crust off altogether.

      Reply

      • This is “krempita”, just Google it under that name and look at the pictures. You cut the upper crust into squares, but their size is up to you.

        Reply

    • Hi Anne, you can make it two days advance but not more then two days.The taste won’t be the same. Good luck and enjoy!

      Reply

  8. I can’t wait to make this for my mother in law for Valentines Day! Custard is her favorite and this looks delicious! If I was to make it today, do I store at room temp or in the fridge or should I wait and just make it tomorrow?

    Reply

  10. Well, I should have read the responses. I ended up putting on gloves and “working” the sugar/egg/flour mixture. I’m not hopeful. I cooked it for a good bit of time and I still see small clumps of flour. I tasted the custard and it “smacks” of flour. I’ll finish it off and see what happens. Wish me luck!

    Reply

  11. Hi there. With all due respect, I wonder if there’s a typo in the recipe? Like others, the eggs, sugar and flour was like cookie dough and I certainly couldn’t “pour” it into the milk. I had to put a bit of “dough” in a separate bowl, add a ladle of hot milk and whisk like mad until it was smooth, add more dough, more milk, whisk etc. It was very thick to begin with and only got thicker as it cooked. And mine too tasted like flour. The picture just looks so yummy though! I’m going to try it again but with 1 1/2 cups of flour instead of 2 1/2 cups.

    Reply

    • Hi Dorothy, try to use a little bit of milk to make mixture thinner stirring constantly. When your mixture is thinner then return it to the heat. Good luck!

      Reply

    • Just reserve a portion of milk (one cup, cca) and stir it in after you beat eggs and sugar. Just stir in milk and flour alternately so that it does not clump! Afterwards, quickly stir in the hot milk (the whole amount at once), then put the mix back in the pot and stir until it thickens. If this is too much flour, try 8,5 oz (240 grams) of flour + 7 oz (200 grams)of cornflour for 8 cups (1,9-2 liters) of milk. Good luck!

      Reply

  14. Waaay way too much flour it was a thickened gluggy mess. Disappointed will try much easier Vanilla slices there are a lot out there but this one did not deliver.

    Reply

  15. I feel that your instructions were very off. Looking at the other replies you never addressed people struggling with whisking the “cookie dough-like” flour mixture. Does this happen to you?

    I read another custard recipe that had you whisk milk/cream into the flour sugar mixture first, then cook and add the eggs.

    I probably will not do this recipes again. I was not able to get the custard smooth. We’ll see how it tastes though when its done.

    Reply

    • Hi Amber, Don’t be alarmed if the mixture is very thick and hard to stir, make sure when you add them to the milk, you whisk vigorously to prevent cookie-dough. Hope that helps!

      Reply

  18. I’m not quite sure about the puff pastry. It comes square, should I roll into a rectangle shape before baking it? I didn’t and it definitely came out square.

    Reply

    • Hi Sharon, I’m sorry, my mistake. Yes, you should roll into rectangle shape before baking it. Good luck and enjoy!

      Reply

  19. Ok……. Im not trying to be rude or anything but I read all your comments and you keep saying ” Good Luck!” Maybe try to use something else……. Just trying to give some life advice. Sorry for any offense

    Reply

  20. It was fab! But then I went to culinary school and am a retired Graphic Designer, Chef and Sportboat Captain…. nothing to hard here for me! All the ladies at my crafting club request it every week…. and since I have chickens and an abundance of eggs… they like it! I hate to read the posts of the whiners that complain or keep trying to change a good thing.

    Reply

  21. I had to make this.. looking at the photo. I love a Vanilla Slice!
    May I suggest and say to mix the eggs and sugar with a hand whisk then add the flour bit by bit whisking between. It works better and stays smooth and silky. Continue with recipe..when heating custard and see a lumpy’ness’ add a little unsalted butter (tsp) continue stirring til smooth.
    I have made this tonight and can’t wait for it to chill down .??

    Reply

    • Hi Jaime! Sorry, but I don’t know either without more information. Have more luck next time! 🙂

      Reply

  24. For the egg and sugar mix I used cornflour rather than all purpose (40g) much easier to whisk together, when the milk came to the boil I then added it gradually to the egg mixture whisking continuously then returned it back to the heat, once it starts to thicken remove from the heat and add some vanilla extract and 40g of butter this leaves a seriously smooth and tasty custard!!

    Reply

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