Custard Slice

Although custard squares can seem a bit daunting, this recipe will help you make perfect ones!

2 sheets good-quality prerolled flaky pastry, thawed

550ml milk

300ml cream

½ teaspoon vanilla bean paste

8 large egg yolks

160 grams caster sugar

60 grams cornflour

45 grams butter, chopped

ICING

60ml milk, plus extra as needed

20 grams butter, softened

270 grams icing sugar

½ teaspoon vanilla bean paste

EQUIPMENT: Line two oven trays with baking paper.

Preheat the oven to 170°C regular bake.

Place the pastry on the lined trays. Cover each with another sheet of baking paper and top with another baking tray or roasting dish, to weigh it down while it cooks. Bake for 40-50 minutes until golden brown, switching the top tray with the bottom halfway through cooking. Cool on a wire rack.

While the pastry is cooking, combine the milk, cream and vanilla in a large saucepan. Bring to a simmer, then remove from the heat.

In a large bowl, whisk together the egg yolks, caster sugar and cornflour until pale and creamy. Pour one-third of the hot milk mixture into the bowl and whisk until well incorporated. Pour the mixture into the saucepan with the remaining two-thirds of the milk mixture and return to the heat. Whisk continuously for 5 minutes, or until the custard has thickened and it begins to boil. Remove from the heat and whisk in the butter. Set aside to cool while the pastry cooks and cools, giving it a vigorous stir every 10 minutes or so to prevent a skin forming.

Once the pastry has cooled, place a square 21cm cake tin on top of one sheet of pastry. Using a sharp serrated knife, cut around the edge of the tin to create a square. Repeat with the remaining sheet.

Line the tin with baking paper, make sure the paper goes up all the sides. Place the first pastry square in the base of the tin, then spoon over the custard. Use the back of a spoon or an offset spatula to level it. Carefully top with the remaining pastry square, then chill for 4-6 hours, or until set.

Carefully lift the custard slice out of the tin and place on a chopping board.

ICING: Put the milk and butter in a large microwave-proof bowl and heat for 1 minute. Add the icing sugar and vanilla and beat until a smooth paste forms. If it’s a little dry, add a teaspoon of milk at a time until smooth. Immediately smear over the top of the custard square, then return to the fridge to set for 15 minutes.

Use a sharp serrated knife to cut the custard slice into 9-12 even pieces. Store in the fridge. MAKES 9-12 PIECES