I have always been in love with custard slices.
The ones in the store always look so delicious, with icing that oozes down the side, the filling that spread out when you bite down… mmm… just typing about it makes my mouth water and I have a craving for a nice big piece of a custard slice.
The custard slices now a days aren’t what I remembered to taste like growing up. Today they taste like vet koek dough and they are so oiling…since when, seeing as a custard slice needs to be baked and not fried… well I think our local Spar fries it lol.
I googled custard slice recipes, till my fingers were number and I was loosing sensation in my leg from sitting to long, when I came across Huletts’s recipe page where they were showing you how to make a custard slice from ready made puff pastry….light bulb, a recipe that was quick and easy and didn’t require me to make pastry.
Unfortunately I haven’t yet managed to get my hands on an eggless custard slice… The dough itself is eggless but the vanilla filling well that has quite a bit of eggs in… fingers crossed and keep watching this space who knows maybe with the super moon upon us, my stars might a line and I will come across a recipe.
- 150 ml x Icing Sugar
- 100 g x margarine
- fresh berries of your choice, to serve
- 2 x 400g store bought ready made puff pastry.
Ingredients for the Vanilla Crème Patisserie:
- 1 litre milk
- 120 ml x Castor Sugar
- 1 x tsp vanilla essence
- 6 x egg yolks
- 100 g x corn flour
- Cut the pastry sheets to fit your dish.
- Dust with the top of both sheets with icing sugar and pop onto two separate baking trays.
- Pop into a preheated oven and bake at 180 degrees for 5 – 10 minutes or until the tops are lightly golden brown.
- Place one sheet of pastry at the bottom of your baking tray and set aside.
To make the filling:
- Bring milk, castor sugar (100 g) and vanilla essence to the boil.
- Combine the egg yolks, corn flour and castor sugar.
- Add a little of the egg mixture to the hot milk and beat fast.
- Then add the hot milk mixture to the egg mixture in a thin stream, while continuously beating
- Pour the mixture through a sieve back into the pot and put it back on the heat.
- Stir continuously until the mixture thickens and remove when you see the first few bubbles.
- Transfer custard into a bowl and whisk in the margarine and some chopped berries.
- Once the custard has cooled down, pour into the container lined with puff pastry and then cover with the other puffed slice of pastry.
- Allow to set in the fridge.
- Remove from container, pile with fresh berries and dust with icing sugar.