Vanilla Custard Slice Recipe (Soft, Thick & Creamy)

by

 Ingredients

For the Base

  • 1 package puff pastry or shortcrust pastry (or graham cracker crust)

For the Custard Layer

  • 4 cups (1 liter) whole milk
  • 1 cup sugar
  • 1 cup cornstarch
  • 6 egg yolks
  • 2 tsp vanilla extract (or 1 vanilla bean)
  • 4 tbsp butter

For the Cream Layer (Optional but matches your image)

  • 2 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla

Topping

  • Powdered sugar

🥣 Instructions

1. Prepare the Base

  1. Preheat oven to 375°F (190°C).
  2. Line a baking tray with pastry and prick with a fork.
  3. Bake until golden (10–12 minutes).
  4. Cool completely.

You can also use a graham/biscuit base if you prefer a crumb crust.

2. Make the Custard

  1. In a pot, whisk together:
    • Milk
    • Sugar
    • Egg yolks
    • Cornstarch
  3. Cook on medium heat, whisking constantly, until it becomes very thick (similar to pudding).
  4. Remove from heat and stir in:
    • Butter
    • Vanilla
  6. Pour the hot custard over the cooled crust and smooth the top.
  7. Chill for at least 1 hour.

3. Make the Cream Layer

  1. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
  2. Spread evenly over the chilled custard.

(You can skip this layer if you want a more traditional custard-only slice.)

4. Add the Top Layer

You can use:

  • A second layer of baked puff pastry
  • A soft cookie sheet layer
  • Or leave it cream-topped

In the image, it looks like a soft, thin pastry sheet dusted with powdered sugar.

Place the top sheet carefully on the cream.

5. Chill & Slice

  • Chill for 3–4 hours (overnight is best).
  • Dust generously with powdered sugar.
  • Slice with a sharp knife dipped in hot water.

✨ Tips for Perfect Custard Slices

  • Make the custard thick — this ensures clean slices.
  • Chill completely before cutting.
  • Use a serrated knife to avoid smashing the layers.
  • For cleaner edges, freeze for 20 minutes before slicing.

Leave a Comment