A classic Vanilla Slice recipe with silky smooth custard and crisp puff pastry, this is a true Aussie favourite! We’ve elevated it to the next level with the addition of our fragrant Queen Concentrated Vanilla Extract.

Want to get this recipe perfect every time? Check out our round up of the best vanilla slice tips from our baking community.

30 min
20 min



  1. 2 sheets frozen puff pastry
  2. 1 cup (220g) caster sugar
  3. 1/3 cup + 1/4 cup (90g) corn flour
  4. 1/3 cup (50g) custard powder
  5. 3 cups (750ml) milk
  6. 1 cup (250ml) pure or thickened cream (see note)
  7. 60g butter
  8. 2 tsp Queen Concentrated Vanilla Extract
  9. 3 large egg yolks


  1. 1 ½ cups (225g) pure icing sugar, sifted
  2. 2 tbsp (40ml) milk
  3. 1/2 tsp Queen Concentrated Vanilla Extract

Method - Vanilla Slice

  1. Step 1

    Preheat oven to 180°C (fan forced) and defrost puff pastry sheets. Line two baking trays with baking paper and lay the pastry sheets on top. Place another baking tray on top of your pastry sheet to prevent pastry rising too much during baking. Bake in oven for approximately 20 minutes, or until the pastry is golden. Remove from oven and allow to cool completely.

  2. Step 2

    Line a 23cm square tin with aluminium foil, extending it over the sides so you can use it as handles to remove the slice when cool. Place one sheet of pastry in base of tin, top side down.

  3. Step 3

    Combine sugar, corn flour and custard powder in a saucepan. Gradually add half the milk and whisk until smooth. Add the rest of the milk, and cream and stir over medium heat until mixture starts to boil and thicken. Allow to boil, stirring constantly for 1 minute. Reduce heat to low, add butter and Queen Natural Concentrated Vanilla Extract and whisk until butter is melted. When the mixture is smooth, remove pan from heat, then whisk in egg yolks until combined.

  4. Step 4

    Spread vanilla custard over pastry inside the tin, then place the second pastry sheet on top and allow to cool. Refrigerate for 6 hours or overnight.

Method - Vanilla Icing

  1. Step 1

    Combine icing sugar, Vanilla Extract and milk, mixing until smooth the spread over the top of pastry.

  2. Step 2

    Cut Vanilla Slice into 16 portions and serve.


To ensure your vanilla slice sets properly, be sure to boil the custard for at least a minute, stirring constantly. Set in the fridge for at least 6 hours (preferably overnight) before slicing.

We ran an Australia competition asking our Queen Bakers to submit their top tips for perfecting the vanilla slice. Check out the full round up here!

*Some thickened creams contain gelatine, look for one that has thickeners instead.

Comments & Reviews

When does the second lot of corn flour go in?


Hi there, it will need to be added slowly to the bake. Thanks!


Made this for Xmas in Australia got excellent feedback they all want more


This is EXACTLY the same as what we call Custard Slices here in Eng!and.Generally a very thick vanilla custard thickened with cream..I.personally prefer the Barvarian Slice which has some raspberry jam on the lower pastry piece & a few cubes of cold butter is added to the custard insfead of cream to make a glossy confectioners custard…sone fresh rasberries on the edges with the custard in tbe middle is wonderful.Its just decorated with a simple water icing and a few lines of milk chocolate feathered across with a knife if a nice touch..Both cakes remind me of children’s birthday parties in the 70′ s & the beautiful smell of my lovely mum baking 🙂 xx


Hi had my first attempt at the Vanilla Slice… Found the custard very thick… Was I right to put 90g cornflour & 50g custard powder


Hi Pam, we’re so glad you gave it a go! This recipe is pretty tough to get right and takes a little bit of practise!


Love it! Great recipe. I honestly didn’t think home made vanilla slice would taste the same as a bakery one but they were perfect. Making them again today 😇


So nice. Great recipe


My Dad asked for vanilla slice and now it is my signature dish


Made this yesterday OMG it’s delicious. The custard is creamy and set perfectly. This is a keeper.




With the cornflour it’s got 1/3 cup + 1/4 cup are they both to be used


Hi Patricia, they are indeed! Added in separate steps of the recipe.


Yummy food love the recipe


You seem to have great recipes. Thanks.


I made this recipe, first time making vanilla slice. It worked perfectly! Tasty and easy recipe.
Great for lockdown treats!




Great tasting, however the custard did not firm up.


Hi Jacqui, we’re so glad you enjoyed it! The custard can take a few go’s to perfect, its a tough one!


Great recipe my family loved it.💕


I love this recipe but I have the sugar for very sweet


It’s nice to see a classic that is easy to make


The recipe looks great I am hoping to try it soon thank you for all the easy instructions


Thanks for the recipe. I made this using GF pastry … turned out really well! Here’s my question, though: why is custard powder needed? Couldn’t you leave it out and adjust the cornflour, milk and vanilla quantities?


Brilliant recipe. Had a bit of an issue on the first attempt though. I wanted to avoid any chance of the custard not setting by boiling it for a little longer than for one minute… and I ended up overcooking it and made it lumpy. Second attempt was absolutely perfect though, so five spoons from me 🙂


I have made this 3 times, the first time perfect, the second a disaster ( must have made a mistake) this time i was very careful but i just checked it and the custard seems runnier now than when i put it in the tin! Not sure if it is my custard powder or the cornflour or what issue is. Double checked every measurement by measure and weight.


Hi Margaret, we’re glad to hear your first attempt went well! This recipe is a tricky one, it takes a bit of practice to get it right every time!


Can I substitute the vanilla extract with a vanilla bean? Thanks.


Hello, do you use single or double cream


Hiya I want to make these but I seen the recipe is for 16 but I only want 8 so will it still be ok if I half the recipe?


HI Shauab! Yes that will be ok! Happy Baking!


First time making a desert and this recipe turned out exactly… tasted just like a traditional vanilla slice my kids and I loved it thank you!!


I dont eat wheat so havent had custard slices for such a long time, found this recipe that seemed easy enough and made today, cut down recipe to a third and it has come out really well. Both dad and i throughly enjoyed it, worth the effort and easy to make and adapt to be gluten / wheat free. Would give it a 5 but for some reason it wont let me!


I followed your instructions to the letter after reading through the tips and they came out perfect thank you so much.


It came out perfectly – I did not have the paste but used vanilla essence instead – delicious


Is there a difference between vanilla slice and custard slice? Some have the very yellow custard while others have the almost baked cheesecake appearance?


Hi Deborah – The colour of the custard tends to vary based on the brand of custard powder used.


This recipe is so much better than the last recipe I used. I made a variation to the icing by replacing milk with passion fruit syrup.


Made for the 1st time yesterday, perfect, followed recipe to the letter other than no vanilla paste so used extract for custard.


Do you have to beat cream first


Hi Jeanette, no, the cream does not have to be whipped or beaten.


Can you use semi skimmed milk please


Hi Kay, This recipe works best with full cream milk. If semi-skim or skim milk is used it will not thicken as much. To compensate for this please add an additional 2 tsp of custard powder.


This recipe was excellent, the perfect vanilla slice. Very simple to make and could stand up to the finest pastries in a French bakery. I added a tbsp of lemon juice to my icing and added chocolate drizzled on top.


This recipe never fails me
use it all the time all the family love it !!


How long does this keep?


Hi Janette, This slice should keep up to 2-3 days. The puff pastry will start to soften on the 3rd day.


I read the comments before I made slice. I made sure I boiled the custard for more than a minute and that it was a thick almost too thick to stir custard, yet it was a sloppy slice, after leaving
in the fridge over night.


Hi Leah, oh no! We’re so sorry your slice didn’t set properly 🙁 Unfortunately this usually happens when the custard hasn’t been cooked long enough, although it’s strange that yours was almost too thick to stir. It should be incredibly thick and the cooking time will vary depending on the brand of cream you use – some contain starch or gelatine, or neither. It usually takes a good few minutes to get to the right consistency.

Queen Fine Foods

I tried your vinilla slice recipe and followed it precisely but the custard failed miserably. After overnight in refrigerator it was exactly the same as it came of the stove


Hi Tom, oh no – we’re so sorry to hear your slice didn’t set! This usually happens when the custard isn’t heated to a high enough temperature for long enough. It should get to a point on the stove where it’s almost too thick to stir. Hopefully you’ll give this recipe another go, but in the meantime enjoy your vanilla custard with some fresh fruit! – The Queen Team

Queen Fine Foods

Thank you very much for this recipe…First attempt turnout very good 5stars..


Can you freeze them after baking?


Hi Mary Anne, unfortunately this recipe does not freeze well as the texture of the custard will split and change once thawed.

Queen Fine Foods

Nice recipes


What cream do you use please? x


Hi Stacey, pure or thickened cream works perfectly for this recipe!

Queen Fine Foods

Even though I had to replaced the milk and cream with long life milk, the custard slices have now become our favourite recipe. We replaced the puff pastry with cream cracker biscuits which makes it easier to serve.


I did this exactly and custard is just runny everywhere this morning i don’t know what happened


Hi Tiffany, so sorry to hear your custard didn’t set! Sometimes this can happen if the mixture isn’t boiled for long enough (step 3). This can be a bit scary as you don’t want it to burn – the trick is to keep stirring! Hopefully you’ll give this recipe another try, and in the meantime enjoy your delicious vanilla custard with a slice of cake or some poached fruit 🙂 Happy baking – The Queen Team.

Queen Fine Foods