Custard Slice

The humble vanilla custard slice has and will always be one of my favourite sweet treats; crisp and flaky pastry, smooth vanilla custard and a layer of white sugary goodness on top, what's not to love? If you've never tried a freshly made custard slice then it's time you do!

Makes approx 8 traditional size custard slices


  • 2 puff pastry sheets
  • 500ml milk
  • 250ml double cream
  • 1 vanilla pod, split with seeds scraped out
  • 150g caster sugar
  • 6 egg yolks
  • 60g corn flour
  • 60g unsalted butter
  • 400g icing sugar
  • 10 tsp water


  1. Preheat oven to 170 ͦ c and cook puff pastry sheets using another baking tray to weigh it down (so it won't puff too much)
  2. Separate your eggs keeping the egg yolks and add your sugar, corn flour and mix into a paste
  3. Cut the vanilla pod lengthways and scrape out the seeds into the saucepan, and bring the milk and cream up to a boil
  4. Remove vanilla pod and slowly pour the hot milk onto your egg paste whilst whisking continuously to prevent lumps  
  5. Pour your custard back into a clean saucepan and bring to a simmer mixing continuously so that it does not stick to the bottom (it should be thick at this point)
  6. Pour into a bowl, mix in the butter and press clingfilm onto the custard to prevent a skin from forming and cool until room temp
  7. Using your puff pastry sheets, evenly spread the custard onto your base, and sandwich it using the other sheet -  keep the neater side up as a good base for your icing
  8. Place in the fridge to chill for at least one hour
  9. Sieve your icing sugar into a bowl and pour over the water, mixing until a smooth paste has formed
  10. Pour this icing on top of your custard slice keeping away from the edges, and allowing the icing to spread out itself. You may have to use the back of a spoon or a palette knife to get the icing to reach the edges

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