Australia/NZ · Australia
Vanilla Slice
Cook the custard to the exact gel point or the slice slumps.
classic vanilla slicecustard square dessert
The Chemistry in This Bake
Cooking a starch-thickened custard on the stovetop until it reaches a specific set gel point.
Learn the full technique →Ingredients
- Puff pastry sheets
- Whole milk
- Cornstarch (generous)
- Sugar
- Egg yolks
- Butter
- Vanilla extract
- Powdered sugar (for icing)
Method
Bake two puff pastry sheets flat and well-risen; cool.
Heat milk with vanilla and sugar.
Whisk cornstarch and yolks with a little milk, then temper in and cook, stirring, until very thick — past the sauce stage, at the set gel point.
Pour the custard over one pastry sheet.
Top with the second sheet and press gently.
Chill until fully set, then ice and cut into squares.