Custard Slices recipe

Recipe for delicious Custard Slices – with a pink rosewater glaze

Ingredients

Crust:
2 square sheets of ready rolled puff pastry

Custard filling:
4 cups (1 litre) milk
3/4 cup (180 ml) sugar
50 gram butter
1/2 cup (125 ml) flour
1/2 cup (125 ml) corn flour
1/2 teaspoon (2 ml) salt
1/2 cup (125 ml) cold water
3 eggs, separated
1 teaspoon vanilla essence
Vanilla pod (optional)

Glaze:
3/4 cup (180 ml) icing sugar
2 teaspoons boiling water and 1 teaspoon vanilla extract
or
1 tablespoon rosewater (and maybe a drop of pink food colouring)
or
1 tablespoon strained lemon juice

How to

Crust:
Place two sheets of puff pastry on a baking tray and pierce all over with a fork, but don’t go all the way through the pastry.
For extra-thin, crisp pastry, place a second baking sheet on top of the puff pastry sheets before baking. This will prevent the pastry from rising too much.

Bake for 15 to 20 minutes in an oven at 220C, or until the pastry is crisp and golden.
Leave to cool down.

Line the bottom of an oven dish with one layer of baked pastry. (A square dish that measures 24 cm by 24 cm on the inside will work best.)

Custard filling:
Heat the milk in a saucepan.

If you choose to infuse the milk with a vanilla pod, ensure that the vanilla is steeped in the hot milk for half an hour before adding the rest of the ingredients.

Add butter, sugar and salt when the milk reach boiling point and stir to dissolve.

In a bowl, combine the cornflour, flour, cold water and egg yolks, and stir well.

Add a quarter of the hot milk to the bowl to increase the temperature of the flour, cornflour and egg yolk mixture.
Mix well and then add this mixture to the milk mixture in the saucepan.

Stir well and cook until the mixture begins to thicken.

Remove from heat and add vanilla.

Whisk egg whites and fold into the custard.

Pour the custard into the dish and spread over the bottom crust.

Glazing:
Place the second sheet of baked pastry over the custard.

Mix the icing ingredients and beat until smooth. You can add a little extra liquid if necessary, but be careful not to make it runny.

Spread the icing over the crust.

Let is set in fridge for an hour or two.

Cut into squares just before serving.

This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.

Recipe ID 7986

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