Vanilla Custard Slice – Recipe from Yummiest Food Cookbook (2024)

December 28, 2016 By Yummiest Food 47 Comments

Vanilla Custard Slice – delicious, soft, creamy and so simple dessert! Vanilla Custard Slice is definitely Love at first bite!

Creamy and delicious cake and very quick and easy to make is this Vanilla Custard Slice. I have made this cake so many times so I can say that it is one of the favorites in my family. You can slice it in smaller or bigger cubes also you can add whipped cream or powdered sugar but I know that you will like any combination.

There are many similar recipes out there for this Vanilla Custard Slice but all of these recipes have something different so I think that depends on your taste. My recipe which I am going to share with you today I have got a long time ago, but when I made it for the first time I listed in my weekly menu immediately.

This is one of the creamiest and so delicious vanilla recipes which you can make for a very short time. Every time I made this Vanilla Custard Slice I return to childhood when my Grandma made this cake for my sister and me so that is the best reason for sharing this recipe with you. If you are expecting friends and you don’t want to make classic cakes make this Vanilla Custard Slice and I am sure that it will be love at first bite.

I am a fan of quick and creamy desserts so this Vanilla Custard Slice is my choice very often. I recommend you to make this recipe. It is really simple and you don’t need decoration only powdered sugar if desired. Enjoy in this creamy Slice and Vanilla taste!

Reader Interactions

Comments

Kiku says
January 7, 2017 at 5:10 am
Can this be made with coconut milk? Or any alternative milk?
Reply
- Lidia Simic says
  January 9, 2017 at 9:32 pm
  Hi, I haven’t tried with coconut milk, but you can use it. Good luck and enjoy!
  Reply
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- Janet campbell says
  January 15, 2022 at 10:24 am
  What does it matter keep saying good luck
  Reply
Carl Reno says
January 22, 2017 at 3:14 am
The 2 1/2 cups of flour in the cup of sugar in the four eggs do not Wisk very well it looked like a cookie dough when I was done with it
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- Lidia Simic says
  January 23, 2017 at 9:56 pm
  Hi Carl, cook longer until the dough thickens. Good luck!
  Reply
- Joanne says
  July 21, 2018 at 6:42 pm
  I agree with you. It was very stiff. I did add in an extra egg. It was a little better but I found that once I started whisking it into the milk, which took a lot of elbow grease, it got to the right consistency. I must say that I didn’t ever get a perfectly smooth custard but I’ll know what to expect
  Reply
Chelsea says
January 25, 2017 at 11:23 pm
This recipe confused me. The puff pastry wasn’t enough to make a complete topping. Also, when putting the custard on top of the bottom layer, there was too much custard and it spilled over the side until I squished down the pastry. Would have been useful information.
Reply
- Lidia Simic says
  January 30, 2017 at 1:29 am
  Chelsea, try to use a deeper dish. Good luck!
  Reply
channel says
January 30, 2017 at 12:30 am
what kind of milk did u use?
Reply
Judy says
February 1, 2017 at 12:38 pm
I don’t understand what to do with the second sheet of puff pastry. Do you cut it into squares before it’s baked? If you cut it into squares after it’s baked, wouldn’t you have to put it on top of the custard one by one?
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- Lidia Simic says
  February 7, 2017 at 3:21 am
  Hi Judy, when you bake second sheet then you need to cut it into cubes and add on the top custard. Good luck!
  Reply
- Vickie says
  March 23, 2017 at 2:02 am
  Hi Judy. Frankly I would just leave the top crust off altogether. It doesn’t really add anything to the dish. What if someone wants just a small piece of cake? Keep an eye on the custard towards the end of the baking time and if it seems like it’s getting too browned/dry just loosely put a piece of aluminum foil over it.
  Also, a few other ideas. You might try using brown sugar instead of white. Try replacing the vanilla with lemon extract. If you don’t have powdered sugar for the top try sprinkling cinnamon sugar on top or drizzle some fudge or caramel over it.
  Hope this gives you some ideas. Seriously, though, leave that top crust off altogether.
  Reply
  - Tanja says
    December 1, 2021 at 5:27 am
    This is “krempita”, just Google it under that name and look at the pictures. You cut the upper crust into squares, but their size is up to you.
    Reply
Nancy Gee says
February 2, 2017 at 1:38 am
What is a square 9×12 pan?
Reply
- Lidia Simic says
  February 7, 2017 at 3:22 am
  I’m sorry, it’s a mistake. Rectangle, not square. Good luck and enjoy!
  Reply
Anne says
February 12, 2017 at 7:25 pm
How long will this keep. Can I make it two days in advance.
Reply
- Lidia Simic says
  February 16, 2017 at 2:44 am
  Hi Anne, you can make it two days advance but not more then two days.The taste won’t be the same. Good luck and enjoy!
  Reply
Molly says
February 13, 2017 at 3:36 pm
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I can’t wait to make this for my mother in law for Valentines Day! Custard is her favorite and this looks delicious! If I was to make it today, do I store at room temp or in the fridge or should I wait and just make it tomorrow?
Reply
- Lidia Simic says
  February 16, 2017 at 2:45 am
  Hi Molly, you can store it in the fridge. Good luck and enjoy!
  Reply
Jeanette says
February 14, 2017 at 8:48 pm
Instead of whisking can you use an electric mixer
Reply
- Lidia Simic says
  February 16, 2017 at 2:47 am
  Hi Jeanette, you can use an electric mixer. Good luck!
  Reply
Claudia McCulloch says
February 23, 2017 at 2:07 am
Well, I should have read the responses. I ended up putting on gloves and “working” the sugar/egg/flour mixture. I’m not hopeful. I cooked it for a good bit of time and I still see small clumps of flour. I tasted the custard and it “smacks” of flour. I’ll finish it off and see what happens. Wish me luck!
Reply
- Lidia Simic says
  February 25, 2017 at 8:53 pm
  Hi Claudia, I hope you’ll like the taste. Good luck!
  Reply
Dorothy says
March 1, 2017 at 5:04 am
Hi there. With all due respect, I wonder if there’s a typo in the recipe? Like others, the eggs, sugar and flour was like cookie dough and I certainly couldn’t “pour” it into the milk. I had to put a bit of “dough” in a separate bowl, add a ladle of hot milk and whisk like mad until it was smooth, add more dough, more milk, whisk etc. It was very thick to begin with and only got thicker as it cooked. And mine too tasted like flour. The picture just looks so yummy though! I’m going to try it again but with 1 1/2 cups of flour instead of 2 1/2 cups.
Reply
- Lidia Simic says
  March 4, 2017 at 4:04 am
  Hi Dorothy, try to use a little bit of milk to make mixture thinner stirring constantly. When your mixture is thinner then return it to the heat. Good luck!
  Reply
- Tanja says
  December 1, 2021 at 5:38 am
  Just reserve a portion of milk (one cup, cca) and stir it in after you beat eggs and sugar. Just stir in milk and flour alternately so that it does not clump! Afterwards, quickly stir in the hot milk (the whole amount at once), then put the mix back in the pot and stir until it thickens. If this is too much flour, try 8,5 oz (240 grams) of flour + 7 oz (200 grams)of cornflour for 8 cups (1,9-2 liters) of milk. Good luck!
  Reply
lea says
September 20, 2017 at 1:48 pm
Yummy if you’re a custard lover. So good! Not too sweet, just right. I loved the texture
Reply
milica says
September 27, 2018 at 10:38 am
I made this yesterday. It is unbelievably good!!
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Nova says
September 29, 2018 at 6:01 pm
Waaay way too much flour it was a thickened gluggy mess. Disappointed will try much easier Vanilla slices there are a lot out there but this one did not deliver.
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Amber says
November 24, 2018 at 8:04 pm
I feel that your instructions were very off. Looking at the other replies you never addressed people struggling with whisking the “cookie dough-like” flour mixture. Does this happen to you?
I read another custard recipe that had you whisk milk/cream into the flour sugar mixture first, then cook and add the eggs.
I probably will not do this recipes again. I was not able to get the custard smooth. We’ll see how it tastes though when its done.
Reply
- Lidia Simic says
  November 27, 2018 at 12:56 am
  Hi Amber, Don’t be alarmed if the mixture is very thick and hard to stir, make sure when you add them to the milk, you whisk vigorously to prevent cookie-dough. Hope that helps!
  Reply
mia says
November 30, 2018 at 10:03 am
I make this slices long time ago and I have to say that is very nice and delicious.
Reply
- Lidia Simic says
  December 2, 2018 at 2:31 am
  I’m glad you like the recipe, Mia! 🙂
  Reply
lea says
November 30, 2018 at 10:03 am
I make this slices long time ago and I have to say that is very nice and delicious.
Reply
Sharon says
February 19, 2019 at 12:03 pm
I’m not quite sure about the puff pastry. It comes square, should I roll into a rectangle shape before baking it? I didn’t and it definitely came out square.
Reply
- Yummiest Food says
  February 20, 2019 at 10:35 pm
  Hi Sharon, I’m sorry, my mistake. Yes, you should roll into rectangle shape before baking it. Good luck and enjoy!
  Reply
Mickie Annderson says
March 11, 2019 at 5:16 pm
Ok……. Im not trying to be rude or anything but I read all your comments and you keep saying ” Good Luck!” Maybe try to use something else……. Just trying to give some life advice. Sorry for any offense
Reply
- Yummiest Food says
  March 12, 2019 at 8:46 am
  Thanks for the advice, Mickie! 🙂 Maybe I’ll try to use something else.
  Reply
Pinky Lee says
May 8, 2019 at 12:44 pm
It was fab! But then I went to culinary school and am a retired Graphic Designer, Chef and Sportboat Captain…. nothing to hard here for me! All the ladies at my crafting club request it every week…. and since I have chickens and an abundance of eggs… they like it! I hate to read the posts of the whiners that complain or keep trying to change a good thing.
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Rhall says
May 15, 2019 at 6:44 am
I had to make this.. looking at the photo. I love a Vanilla Slice!
May I suggest and say to mix the eggs and sugar with a hand whisk then add the flour bit by bit whisking between. It works better and stays smooth and silky. Continue with recipe..when heating custard and see a lumpy’ness’ add a little unsalted butter (tsp) continue stirring til smooth.
I have made this tonight and can’t wait for it to chill down .??
Reply
- Yummiest Food says
  May 15, 2019 at 9:26 pm
  Thank you for the suggestion, Rhall! 🙂 I’m glad you like the recipe!
  Reply
Jaime says
July 20, 2019 at 1:36 am
Maybe puff pastry rose to the top of the custard. 😩 I don’t know what went wrong.
Reply
- Yummiest Food says
  July 21, 2019 at 4:55 pm
  Hi Jaime! Sorry, but I don’t know either without more information. Have more luck next time! 🙂
  Reply
Jill says
July 23, 2019 at 6:53 pm
I would love to see a you tube demo on this
Reply
Kate says
September 6, 2019 at 10:48 am
For the egg and sugar mix I used cornflour rather than all purpose (40g) much easier to whisk together, when the milk came to the boil I then added it gradually to the egg mixture whisking continuously then returned it back to the heat, once it starts to thicken remove from the heat and add some vanilla extract and 40g of butter this leaves a seriously smooth and tasty custard!!
Reply
- Yummiest Food says
  September 11, 2019 at 7:43 am
  Thank you for such a nice comment, Kate!
  Reply
Freda H says
March 29, 2021 at 4:32 pm
Not that good, tastes floury!
Reply

Vanilla Custard Slice – Recipe from Yummiest Food Cookbook (2024)

FAQs

What's the difference between vanilla slice and custard slice? ›

Not to be confused with a Custard Slice either!

A vanilla slice is usually a very thick slab of custard sandwiched between two thin puff sheets. A mille feuille is more decorative, could have multiple custard (or diplomat cream) layers and looks very sophisticated.

Why does my custard taste powdery? ›

If it tastes like flour you didn't cook it long enough. That's all. That's a very common problem as pastry cream starts out as a liquid but, as it cooks, quickly escalates to the thickness of wallpaper paste. When that happens people freak out as it's now very, very easy to scorch.

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What ingredient makes the custard thicker? ›

Custard is a decadent dessert made with eggs, milk, and sugar. Eggs are responsible for custard's thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch or arrowroot for extra richess.

Tell Me More ›

How do you know when custard is done? ›

Stir constantly with a wooden spoon, until the custard thickens and coats the back of the spoon. Stirring distributes the heat so the custard doesn't become too hot, which can curdle it. Draw a finger across the back of the spoon and if it leaves a trail, your custard is ready.

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What to do if custard doesn t set? ›

The first option is to mix two tablespoons of flour with four tablespoons of cold water for every cup of custard you've made. Mix the flour into the water well, then whisk it into your custard mixture as it cooks on the stove. You can follow the same steps with cornstarch instead of flour if you prefer as well.

Is pastry cream the same as custard? ›

Put simply, pastry cream is a type of custard. Adding cornstarch to the vanilla custard will give you a thick, firm substance (almost like vanilla pudding) that will hold its shape when piped.

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Is a custard square the same as a vanilla slice? ›

Bath says the real issue with custard slices - also known as vanilla slices or 'snot blocks' by our friends in Australia - is when the custard is thick and rubbery. "I think the softer the better, though it should still have some shape to it. You don't want custard as solid as a brick to eat."

Learn More Now ›

What is the difference between custard square and vanilla slice? ›

Often also called Vanilla Slice in Australia, Custard square is two layers of puff pastry, surrounding a creamy, smooth custard. The whole thing is then topped off with a vanilla bean icing. It's a New Zealand Classic, and something I always used to get from the bakery growing up.

Get More Info Here ›

Is vanilla custard the same as vanilla ice cream? ›

The main difference between frozen custard and ice cream is that frozen custard is made with egg yolks and ice cream is not, giving the former a richer flavor and mouthfeel. Some ice creams are made with egg yolks, however, which would technically make them custards based on the USDA guidelines.

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What's the difference between vanilla ice cream and vanilla custard? ›

But according to the FDA, one key difference sets the two apart: It's all about the yolks. Ice cream contains at least 10 percent milkfat and less than 1.4 percent egg yolk, while custard contains at least 10 percent milkfat but must have more than 1.4 percent egg yolk.