Custard Slices
Homemade custard filled squares layered between puff pastry and topped with a layer of icing sugar.
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Servings: 9 squares
Equipment
- 8inch x 8inch / 20cm x 20cm dish or baking pan
- 2 cm baking trays
- 1 medium saucepan
- 2 medium bowls
Ingredients
Pastry
- 400 grams thawed puff pastry store bought, see note 1
Custard
- 1 cup cream
- 1 cup milk
- ⅓ cup sugar
- 3 extra large egg yolks room temperature, see note 2
- 2 tsp vanilla essence
- ½ cup cornstarch see note 3
- ¼ cup water
- 35 grams butter cubed
- ¼ tsp salt
Icing Topping
- 250 grams icing sugar
- 1 tbsp lemon juice
- 3 tbsp water or more depending on personal preference
- 1 tsp cocoa powder
Instructions
Pastry
- Preheat the oven to 180℃/355℉. Line a approx. 36cm x 36cm sized tray with baking paper (for the pastry). Also line a 20cm x 20cm dish or baking tin (for the assembly) with the baking paper hanging over the edges and secure with a baking clip, this'll make for an easier release. Cut another piece of baking paper according to shape of the base of the dish/baking tin - this will be used for to shape the baked puff pastry layers.
- Remove any excess length from the pastry to ensure it fits tightly in the baking paper. Use a fork to gentle poke the surface of the pastry - this will ensure it doesn't puff up. Place another tray on top of the pastry, securing it and bake for 30 minutes. Meanwhile, make the custard.
- Remove from the oven and lift the second tray. Place the baking paper cut out on top of the pastry and cut 2 pastry layers/shapes (see video). Place the 1st layer in the dish/baking tin.
Custard
- In a medium saucepan, add cream, milk and sugar. Whisk until the sugar has dissolve and bring to a light simmer. Once simmering, remove from the heat.
- In a medium bowl, add the egg yolks, vanilla essence together. In a separate bowl, mix the cornstarch and water together until the cornstarch has dissolved. Add the cornstarch mixture to the egg and whisk well.
- While whisking the egg mixture, gradually pour in the warm milk mixture until full incorporated. Pour the mixture back into the medium saucepan and bring to a medium heat. Whisk until the custard starts thickening. You want it to be very thick, about 1-2 minutes. Add the butter and salt and vigorously mix until well incorporated.
- Pour the custard on top of the the first layer of baked pastry and spread evenly. Place the second pastry on top. And gentle set it in place.
Icing
- In a medium bowl mix the icing sugar, lemon juice, and water together until thick. Pour the icing sugar over the top layer of pastry but keep about 3 tbsp aside. Gently spread the icing. Add cocoa powder to the remaining icing (feel free to add 1/2-1 tsp water to loosen it up, if needed). Using a small piping bag or makeshift funnel using baking paper. Add the cocoa powder in the funnel, sealing the tip with your finger. Pipe the chocolate icing horizontally. Then run a skewer vertically, creating the signature pattern on top.
- Refrigerate for 4 hours or overnight. Once ready, remove from the fridge, dip a very sharp knife into hot water, wipe down and separate the edges from the dish/tin. Repeat and slice into 9 equal squares before using the excess baking paper to lift the custard slices from the dish. This is the easiest way for me but feel free to remove them from the dish prior to slicing.
- Enjoy these deliciously messy slices with a warm cup of tea or coffee!
Video
Notes
Note 1 Puff Pastry: here in South Africa we mostly only have 400g store bought puff pastry options but you technically can make this recipe using 300g worth of puff pastry. Feel free to use homemade puff pastry if you prefer.
Note 2 Egg yolks: if you aren't able to source extra large eggs then just use 4-5 smaller egg yolks. Using a little more egg yolks won't make or break the custard so don't be too stressed about it. It just adds a luscious mouth feel and vibrant yellow colour to the custard.
Note 3 Cornstarch: if you prefer the custard filling to much thicker and less mess (messy is a signature custard slice trait), then feel free to soak 10g of powdered gelatin in 50g hot water, stir until dissolved. Once dissolved immediately add the mixture too the custard when adding the butter and salt.
Note 2 Egg yolks: if you aren't able to source extra large eggs then just use 4-5 smaller egg yolks. Using a little more egg yolks won't make or break the custard so don't be too stressed about it. It just adds a luscious mouth feel and vibrant yellow colour to the custard.
Note 3 Cornstarch: if you prefer the custard filling to much thicker and less mess (messy is a signature custard slice trait), then feel free to soak 10g of powdered gelatin in 50g hot water, stir until dissolved. Once dissolved immediately add the mixture too the custard when adding the butter and salt.
Texture and Assembly Tips
- The Pastry: If you prefer a crispier result, then make sure to bake the pastry until it's slightly darker than golden brown. Also, only add the custard once it has cooled completely; otherwise, it'll soften the pastry (which some like). Just make sure to regularly whisk the custard as it cools because it can start forming a skin (even after adding the butter). Don't worry if the custard starts becoming lumpy as it cools, once you spread it out onto the pastry and pop it in the fridge, all of it will become firm and you won't see any lumps when slicing through.
- The custard: some enjoy adding custard powder to the filling, which I don't do, but you can happily add it to the egg mixture prior to adding the warm milk mixture. Adding the powder works if you like the added custardy taste and additional yellow coloring. If you'd like a much firmer, more jelly-like consistency to your custard, then feel free to add powdered gelatin soaked in warm water and add it in with the butter and salt.
- The Icing: Some like a thicker layer and others a thinner one, but you can add as much or as little as you'd like; just make sure it's quite thick if you like adding a lot of icing sugar, otherwise it won't set and it will become an even messier-sweeter mess.
- The Slicing: Depending on how firm your custard is, slicing it can be challenging, so I prefer slicing the custard slices whilst it's still in the dish in which you chilled it. Then pulling the excess baking paper (hanging over the edges) to release the slices in a single go. They'll stick together even though they've been sliced. Alternatively, you can slice each of the pastry layers into 9 equal squares (if you're using a 20cm x 20cm sized baking tin like I did) and then layer the 9 squares as you would've done withe each layer. Then once it has chilled you're just left with slicing the custard, seeing the pastry has already been sliced.