- 30 min
- 20 min
- 2 sheets frozen puff pastry
- 1 cup (220g) caster sugar
- 1/3 cup + ¼ cup (90g) corn flour
- 1/3 cup (50g) custard powder
- 3 cups (750ml) milk
- 1 cup (250ml) pure cream
- 60g butter
- 2 tsp Queen Concentrated Vanilla Extract
- 3 egg yolks
- 1 ½ cups (225g) pure icing sugar, sifted
- 2 tbsp (40ml) milk
- 1/2 tsp Queen Concentrated Vanilla Extract
Method - Vanilla Slice
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, then place another baking tray on top to prevent pastry rising too much during baking. Bake for approximately 20 minutes, or until the pastry is golden. Remove from oven and allow to cool completely.
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.
Combine sugar, corn flour and custard powder in a saucepan, then gradually add half the milk and whisk until smooth. Add the rest of the milk, and cream and stir over medium heat until mixture boils and thickens. Reduce heat to low, add butter and Vanilla Extract and whisk until butter is melted and mixture is smooth. Remove pan from heat, then whisk in egg yolks until combined. (* SEE TIP BELOW for further details on this step)
Spread vanilla custard over pastry in tin, then place the second pastry on top (top side down) and allow to cool.
Method - Vanilla Icing
Combine icing sugar, Vanilla Extract and milk, mixing until smooth the spread over the top of pastry. 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!