Custard Slices Recipe | Dr. Oetker (2024)

FAQs

What pastry are custard slices made from? ›

This vanilla slice has a thick creamy custard filling sandwiched between a base layer and top layer of flaky puff pastry, and then topped with a sweet icing glaze.

Not to be confused with a Custard Slice either!

A vanilla slice is usually a very thick slab of custard sandwiched between two thin puff sheets. A mille feuille is more decorative, could have multiple custard (or diplomat cream) layers and looks very sophisticated.

Custard slice or vanilla slice is best eaten the day it's made because the custard will soften the puff pastry quickly. However, you can keep vanilla slice for 3-4 days in an airtight container in the fridge.

There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.

Combine milk, eggs, sugar and gentle heat and one of our most treasured comfort food appears.

A mille-feuille (French: [mil fœj]; lit. 'thousand-sheets'), also known by the names Napoleon in North America, vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.

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North End Bakehouse in Shepparton made history when they were awarded the two top prizes at Baking Association of Australia's (BAA) Baking Show on February 24. “They are now the official bakery that's has The Australia's Best Hot Cross Bun and The Australia's Best Vanilla Slice for 2024,” BAA stated.

Deciding what to serve with your pudding? Brands vary, but vanilla ice-cream typically has about 10 per cent more calories than custard, as well as twice the saturated fat, less protein and half the calcium and potassium. However, ice-cream usually has less sugar and salt, too.

Citrus fruits can cause the custard to get bitter, if left in for some time. Moreover, it is sometimes difficult to bite into fruits if they have been chilled along with the custard.

What thickens a custard? ›

Custard is a decadent dessert made with eggs, milk, and sugar. Eggs are responsible for custard's thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch or arrowroot for extra richess.

Curdling. Sweet custards (without starch) typically thicken between 160°F – 180°F / 71°C – 82°C , which is a bit below the boiling point of 212°F / 100°C milk or water. If the custard is heated beyond that point, the egg proteins lose their structure and can no longer retain the liquid.

Within reason, provided the food looks and smells as you would expect, it should be safe to eat, even if the 'best-before' date has passed. Keep an eye on the 'use-by' or 'best-before' dates on the food in your cupboards. Don't eat any food that is past its 'use-by' date, even if it looks and smells okay.

In most cases, this food is still safe to eat! Food manufacturers use different date codes to ensure that consumers receive their product at peak quality. Once a product is past code date, many manufacturers donate it to food banks.

It's recommended that custard be eaten up in 3–4 days if stored properly in an airtight container.

Custard tarts or flan pâtissier/parisien are a baked pastry consisting of an outer pastry crust filled with egg custard.

Combine sugar, milk, melted butter, flour, vanilla, and nutmeg in a large bowl; mix well. Beat in eggs until well blended. Pour filling into partially baked pie shell. Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.

Zabaglione is a simple Italian dessert made of egg yolks, sugar, and Marsala wine. It is usually served warm, though it can be served cold, as a sauce, or even frozen.

Custard is a decadent dessert made with eggs, milk, and sugar. Eggs are responsible for custard's thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch or arrowroot for extra richess.