Vanilla Custard Cream Slice

Ingredients

Pastry layers

• 2 sheets puff pastry (store-bought is perfect)
• Powdered sugar (for dusting)

Custard filling

• 2 cups (500 ml) milk
• ½ cup (100 g) sugar
• ⅓ cup (40 g) cornstarch
• 4 egg yolks
• 1 tbsp butter
• 1 tsp vanilla extract

Cream layer (optional but recommended)

• 1 cup (250 ml) heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla

👩‍🍳 Instructions

1. Bake the pastry

1. Preheat oven to 200°C (390°F).
2. Place puff pastry sheets on baking trays lined with parchment.
3. Prick with a fork (prevents puffing too much).
4. Bake 15–20 minutes until golden and crisp.
5. Let cool completely.
6. Trim to fit your pan if needed.

2. Make the custard

1. In a saucepan, heat milk until just warm.
2. In a bowl, whisk sugar, cornstarch, and egg yolks until smooth.
3. Slowly pour warm milk into the egg mixture while whisking.
4. Return everything to the pan and cook on medium heat.
5. Stir constantly until thick (like pudding).
6. Remove from heat, stir in butter and vanilla.
7. Let cool slightly (cover surface with plastic wrap to avoid skin).

3. Whip the cream

1. Beat cream, powdered sugar, and vanilla until soft peaks form.
2. Fold gently into the cooled custard for a lighter texture.

4. Assemble

1. Place one pastry sheet in a lined tray.
2. Spread the custard mixture evenly over it.
3. Add the second pastry sheet on top.
4. Press gently to set.

5. Chill & finish

• Refrigerate for at least 4 hours (overnight is best).
• Dust generously with powdered sugar.
• Slice with a sharp knife (tip: cut top layer first to keep it neat).

✨ Tips for perfect slices

• Chill well before cutting—this is key for clean layers
• Use a serrated knife for the pastry top
• For extra neatness, pre-cut the top pastry before assembling

⏱️ Time & Servings

• Prep: 25 minutes
• Chill: 4+ hours
• Serves: 9–12 squares