- 30 min
- 20 min
- 2 sheets frozen puff pastry
- 1 cup + 2 tbsp (250g) caster sugar
- 1/3 cup + ¼ cup (90g) corn flour
- ½ cup (60g) custard powder
- 3 cups (750ml) milk
- 1 cup (250ml) cream
- 60g butter
- 2 tsp Queen Organic Vanilla Bean Paste
- 3 egg yolks
- 1 ½ cups (225g) pure icing sugar, sifted
- 2 tbsp (40ml) milk
- 1 tsp Queen Natural Vanilla Extract
Method - Vanilla Slice
Preheat oven to 200°C (fan forced) and defrost puff pastry sheets. Line two trays with baking paper and lay pastry sheets on top. Prick pastry all over with a fork and bake for approximately 10 minutes, or until the pastry is golden. Remove from oven and while still warm, take a clean kitchen towel and gently deflate the pastry. Allow to cool.
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 Bean Paste and whisk until butter is melted and mixture is smooth. Remove pan from heat, then whisk in egg yolks until combined.
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!