Vanilla Custard Slice. YUM. Creamy, buttery, delicious, comfort food. This one was good.
It’s a little bit of work to create the magic, but totally worth it in my mind. The base is a typical pastry number, with required kneading, resting and baking times. Once the base is cooled, you simply add the custard (home-made, but not completely from scratch) and bake for a further 15 mins.
The hardest part is waiting for the custard to set. We couldn’t bring ourselves to wait long enough, and our custard was a little runny.
As the weather warms here in the southern hemisphere, and cools in the north, this is the perfect seasonal change treat. We hope you can enjoy it with a nourishing cup of tea and good company. Enjoy!
INGREDIENTS:
Pastry:
- 2 1/2 oz. (70 gms) butter
- 1/4 cup castor sugar
- 1 egg
- 1 1/4 cups all-purpose (plain) flour
- 2 tablespoons ground rice flour
- 1/4 teaspoon baking powder
Filling:
- 1.2 pints (570 mls) milk
- 1/2 cup sugar
- 1 1/2 oz. (40gms) butter
- 1/3 cup cornflour
- 1/3 cup custard powder
- 1/3 pint (140mls) milk extra
- 1 egg
- 1 teaspoon vanilla
INSTRUCTIONS
- Cream butter and sugar, add egg, beat well.
- Work sifted dry ingredients into creamed mixture.
- Knead well until smooth.
- Refrigerate 30 minutes.
- Roll out to fit base of lightly greased 7in. (18cm.) by 11in. (28cm.) lamington tin.
- Prick well with fork.
- Bake in hot oven 15 minutes or until lightly golden.
- Remove from oven, cool.
- Put milk, sugar, and butter in saucepan.
- Blend cornflour and custard powder with extra milk; add to saucepan, bring to boil, stirring until mixture boils and thickens.
- Remove from heat, beat in egg and vanilla.
- Cool slightly, pour over prepared pastry.
- Cool, then refrigerate until set.
- Cut into slices.