There’s something deeply nostalgic about a classic vanilla custard slice, and I always feel like I’m stepping into an old-fashioned bakery when I make it. I love the contrast between the crisp, buttery puff pastry and the smooth, velvety custard layered in between. Finished with a simple dusting of powdered sugar, this dessert feels elegant without being complicated, and I find it perfect for both special occasions and quiet afternoons at home.
Why You’ll Love This Recipe
I love this recipe because it delivers bakery-style results with surprisingly simple steps. I only need a handful of basic ingredients, yet the final slice looks impressive and tastes rich and comforting. I also enjoy how versatile it is, since I can keep it traditional or adapt it with different flavors and textures depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
I start by heating the oven to 150°C (300°F). I place the puff pastry sheets on baking trays lined with parchment paper and let them thaw. Once thawed, I pierce the surface with a fork, cover them with another sheet of parchment paper, and weigh them down with a second tray. I bake them for about 20 minutes until golden, then let them cool completely.
To prepare the custard, I mix the caster sugar and corn starch in a large heatproof bowl, then whisk in the egg yolks until smooth. I slowly pour in a small amount of the hot milk while whisking, followed by the remaining milk and vanilla bean paste. I transfer everything to a saucepan and cook over medium-high heat, stirring constantly for about 5–6 minutes until thick. Off the heat, I stir in the butter until fully melted and smooth.
For assembly, I line a 9-inch square baking tin with parchment paper and place one trimmed pastry sheet at the bottom. I pour the custard over the pastry, smoothing it evenly, then gently place the second pastry sheet on top. I chill the slice overnight in the refrigerator to allow it to fully set.
When ready to serve, I remove it from the tin, carefully slice it with a serrated knife, and finish with a dusting of powdered sugar.
Servings And Timing
I usually cut this vanilla custard slice into 9 to 12 servings, depending on how generous I want the portions to be. Preparation takes about 30 minutes, baking and cooking take roughly 30 minutes combined, and chilling requires at least 8 hours or overnight for the best texture.
Variations
I sometimes swap the puff pastry for shortbread or graham cracker layers when I want a different base. For the filling, I like experimenting with diplomat cream or adding whipped cream for a lighter texture. When I want a fruity twist, I add a thin layer of raspberry or passionfruit puree. I also enjoy infusing the custard with citrus zest or coffee for subtle flavor changes.
Storage/Reheating
I store leftover slices in an airtight container in the refrigerator for up to three days. I don’t recommend freezing it, as the custard can become watery and the pastry loses its crispness. I prefer serving it chilled, but I sometimes let it sit at room temperature for about 10–15 minutes if I want a slightly softer bite.
FAQs
Can I make this vanilla custard slice ahead of time?
I often make it a day in advance because the overnight chilling helps it set beautifully and makes slicing much easier.
Why do I need to weigh down the puff pastry?
I weigh it down to keep the pastry flat and crisp, which helps create clean, even layers in the final slice.
Can I use store-bought custard instead?
I prefer homemade custard for the best flavor and texture, but I can use a thick, good-quality store-bought custard if I’m short on time.
How do I get clean slices without crushing the pastry?
I use a sharp serrated knife, gently scoring the top layer first and cleaning the blade between cuts.
Is this recipe suitable for beginners?
I find it very approachable, especially if I follow the steps slowly and allow enough chilling time.
Conclusion
This traditional vanilla custard slice is one of those desserts I keep coming back to because it feels both comforting and special. I love how the flaky pastry and creamy custard come together so simply, yet create something truly memorable. It’s a timeless recipe that I’m always happy to share and make again.
This traditional vanilla custard slice features layers of crisp puff pastry and silky homemade vanilla custard, all topped with a dusting of powdered sugar. A nostalgic, bakery-style dessert that’s simple yet elegant.
Total Time:9 hours
Yield:9–12 servings
Ingredients
Pastry:
2 sheets frozen butter puff pastry
Vanilla Custard:
110 grams caster sugar
40 grams corn starch
8 egg yolks
750 milliliters milk, heated
2 teaspoons vanilla bean paste
113 grams unsalted butter
50 grams powdered sugar (for dusting)
Instructions
Preheat the oven to 150°C (300°F). Line baking trays with parchment paper and place puff pastry sheets on them. Let thaw.
Prick the thawed pastry all over with a fork, cover with another piece of parchment paper, and weigh down with another tray. Bake for 20 minutes until golden. Let cool completely.
In a large bowl, whisk together caster sugar, corn starch, and egg yolks until smooth. Slowly whisk in a small amount of the hot milk, then add the rest and the vanilla bean paste.
Transfer the mixture to a saucepan and cook over medium-high heat, stirring constantly for about 5–6 minutes until thickened. Remove from heat and stir in butter until melted and smooth.
Line a 9-inch square baking tin with parchment paper. Trim one puff pastry sheet to fit and place it at the bottom of the tin.
Pour the custard over the base and smooth evenly. Top with the second trimmed pastry sheet and press gently. Chill overnight until fully set.
When ready to serve, lift out of the tin, slice carefully with a serrated knife, and dust with powdered sugar.
Notes
Use a serrated knife and clean between cuts for neat slices.
Chill for at least 8 hours or overnight for best results.
For extra flavor, add citrus zest, raspberry puree, or infuse the custard with coffee.
