This recipe makes the creamiest, smoothest custard slice. It also cuts really easily, no sloppy custard here! It’s a bit indulgent – something to make for special occasions 🙂
2 sheets puff pastry thawed
1 cup milk
3/4 cup cornflour
1 cup sugar
1/2 cup custard powder
900 mls cream
3 tsp gelatine
3 egg yolks
50 g unsalted butter
2 cups icing sugar
1 tbs margarine
enough water to make smooth icing
Heat oven to 200°C. Prick thawed pastry all over with a fork. Place on baking trays lined with baking paper. Cook until golden brown (both sides – you may need to turn over during cooking). Cool on trays.
I cook the custard using the microwave – if you use a saucepan/stovetop you need to be really careful that the mixture doesn’t catch/burn.
Put the cornflour, custard powder, sugar in a bowl. Using a whisk gradually add the milk. Heat this mixture in small bursts until thick and smooth. Gradually add the cream whisking all the time. Heat this mixture again in small bursts continually whisking until thicker.
Sprinkle gelatine over 1/3 cup water and heat in microwave for 30 seconds (approx) or until dissolved.
Pour gelatine into custard whisking all the time, add egg yolks and cubed butter – continue whisking.
Cover custard with glad wrap to prevent skin forming and leave aside to thicken slightly.
Put one pastry sheet in the bottom of square tin (you may need to trim edges to fit). Pour custard onto pastry, cover with 2nd pastry sheet and press gently. (If you don’t have a square tin – use any tin with high sides and use cut out bits of cardboard as a mould along one side).
Put in fridge until set.
To make icing put icing sugar and margarine in a small bowl. Stirring continually, gradually add enough water to make a smooth, spreadable icing and spread evenly over slice. Refrigerate again until icing set.
Cut into rectangular slices.