Silky vanilla bean custard sandwiched between crisp puff pastry, this is our all time favourite Aussie bakery slice! Want to get it 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 + 2 tbsp (250g) caster sugar
  3. 1/3 cup + ¼ cup (90g) corn flour
  4. ½ cup (60g) custard powder
  5. 3 cups (750ml) milk
  6. 1 cup (250ml) cream
  7. 60g butter
  8. 2 tsp Queen Organic Vanilla Bean Paste
  9. 3 egg yolks
  1. 1 ½ cups (225g) pure icing sugar, sifted
  2. 2 tbsp (40ml) milk
  3. 1 tsp Queen Natural Vanilla Extract

Method - Slice

  1. Step 1

    Preheat oven to 200°C (fan forced) and defrost puff pastry sheets. Line two trays with baking paper and lay the pastry sheets on top. Prick the pastry all over with a knife or a fork and bake for approximately 10 minutes, or until the pastry is golden. Remove pastry from oven and while still warm, take a clean kitchen towel and gently deflate the pastry then allow it to cool.

  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 the sugar, corn flour and custard powder in a saucepan, then gradually add half of the milk and whisk until smooth. Add the rest if the milk, and the cream and stir over medium heat until the mixture boils and thickens. Reduce heat to low, add butter and vanilla and whisk until butter is melted and mixture is smooth. Remove pan from heat, and then whisk in the egg yolks, until combined.

  4. Step 4

    Spread custard over the pastry in the tin and then place the second pastry on top (top side down) and then allow to cool.

Method - Icing

  1. Step 1

    Combine icing sugar, Vanilla Extract and milk, mixing until smooth the spread over the top of pastry. Cut into 16 portions and serve.


To ensure your 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!

Comments & Reviews

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