Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Custard Slice

Custard Slice

Sweet and sticky custard encased in crisp puff pastry, these custard slices are a real treat for kids and adults alike. Decorate with toasted flaked almonds and a sprinkle of icing sugar before serving.

Custard Slice


Makes 16 pieces

2 sheets ready-rolled frozen butter puff pastry

1 cup caster sugar

1 cup custard powder

4 cups milk

60g butter

2 tsp vanilla essence

2 egg yolks, whisked

2 cups pure icing sugar

1 tbsp hot water

red food colouring

¼ cup toasted flaked almonds

icing sugar, for dusting


1 Preheat oven to 200°C. Grease 
2 baking trays. Place a pastry sheet onto each greased baking tray. Prick pastry all over with 
a fork. Bake for 12-15 minutes 
or until golden and crisp. Transfer pastry sheets to wire racks to cool.

2 Grease and line a 20cm-
square cake pan with baking paper. Trim one sheet of pastry and place into the base of pan, 
flat side down.

3 Combine sugar and custard powder in a large saucepan. Slowly add milk, whisking constantly, until combined. 
Place pan over a medium heat and stir with a whisk until mixture comes to the boil and thickens. Continue stirring until thick.

4 Remove saucepan from heat. Add butter, vanilla essence and egg yolks. Stir until well combined. Pour custard over pastry and spread evenly. Trim remaining sheet of pastry and place over custard, flat side up. Cool. Cover and refrigerate.

5 Sift icing sugar into a bowl. Add hot water and stir until a smooth icing forms. Add more water if too thick until desired consistency. Colour with red food colouring. Spread over top of pastry. Sprinkle with almonds. Refrigerate until set. Remove from pan. Cut into 16 squares. Dust with icing sugar and serve.

Share on Facebook Pin on Pinterest Share by Email

3 Comments on Custard Slice

  • Debra
    October 2, 2014 10:47 am

    Would like to point out that butter must be cold… to bring the temp of custard down BEFORE you add the egg yolks, otherwise you’ll cook the egg yolks because custard will be too hot….

  • Debra
    October 2, 2014 10:49 am

    oh another tip, put your butter at the bottom of a bowl, then sieve custard over the top- this way you melt the butter, bring down temp of custard and ensure there are no lumps… happy baking..

  • Christine
    May 30, 2015 5:45 pm

    How do you slice custard square without breaking this sounds yummy but have tried something like this before and always break the pastry and custard squarts out ?

Post a Comment

© MiNDFOOD 2021. All Rights Reserved

Web Design Sydney