Vanilla slices (custard slices) with homemade custard

Vanilla slices, also known as custard slices, have two layers of pastry with a thick layer of homemade custard sandwiched between the two, and topped with icing. They are a popular British cake and are similar to the French mille feuille, or one thousand sheets.

I will show you how to make vanilla slices from scratch using flaky pastry but you can substitute puff pastry or ready made pastry if you prefer.

Here I use Delia's recipe for Quick Flaky Pastry which makes a light and buttery pastry and as its name suggests is quick and easy to make. If you make an extra batch of flaky pastry you could use some to make some Eccles cakes or apple galettes.

I have also included instructions for homemade custard made using pantry staples but you could use custard powder instead.

If you like custard based desserts you might also like to make this apple and custard tart using filo pastry or make a French lemon tart with tangy lemon custard.

The quantities in this vanilla slice recipe are sufficient for an 18cm (7") square tin which will make 8 slices.

Ingredients

For the pastry:

• 110g flour
• 75g butter
• Sufficient water to bind the pastry

For the custard:

• 5 eggs
• 20 grams cornflour
• 150 ml whipping cream or double cream
• 150 grams caster sugar
• 1 teaspoon vanilla extract - or vanilla essence

For the topping:

• 150 grams icing sugar
• Enough water to mix to a stiff paste

Before starting this recipe

• Wrap 75g butter in foil and place in the freezer for about 45 minutes.
• Line a 18 cm (7") square loose bottomed tin with non-stick paper or baking parchment, using one sheet of paper to cover the base and two opposite sides of the tin (long enough for the paper to extend above the sides of the tin). This will make it easier to lift the finished vanilla slices out of the tin. Line the other two sides each with their own separate sheet of paper.

Prepare the pastry

If you are using ready made pastry skip the next paragraph and proceed to roll out the pastry.

To make Delia's quick flaky pastry - sift the flour into a large bowl. I haven't used salt but you could add a pinch if you like. Grate the partly frozen butter onto the flour and mix. Add water a little at a time until there is sufficient to bind the pastry together.

If you are using ready made pastry proceed from here - roll out to form two squares 2 mm thick, slightly larger than the base of the tin (as the pastry will shrink when cooked) and place on a baking sheet lined with non-stick baking paper or parchment. Prick with a fork.

Bake the two pastry squares at 180^oC, 350^oF, gas mark 4 for around 10 to 15 minutes or until the pastry is cooked and a slightly golden colour.

Trim the edges to form a square the size of the tin.

Prepare the vanilla custard

(If you are using custard powder simply follow the instructions on the tin to make a thick custard).

Break the eggs into a pan, sieve the cornflour into the eggs and whisk.

Add the cream, caster sugar and vanilla extract and whisk again.

Heat over a low heat, stirring continuously until it starts to bubble and thicken. Heat for a further 2 minutes stirring continuously.

Remove from the heat and transfer to a bowl to cool.

Assemble the custard slices

Place one of the squares of cooked pastry in the base of the lined tin.

Spread the custard over the pastry base.

Place the second square of cooked pastry over the top of the custard and press gently to make sure it is level.

Mix the icing sugar with water to make a fairly thick paste. Spread the icing evenly over the upper sheet of pastry.

Place in the fridge to set for a minimum of 4 hours but ideally overnight.

Carefully remove from the tin, place on a board and cut into individual custard slices using a serrated knife. See "Tips" below.

To serve

• Vanilla slices are typically served cold on their own as a dessert, snack or as a teatime treat.

To store

• The vanilla slices can be stored in the fridge for 2 to 3 days.
• They are not suitable for freezing.

Tips

• When lining the tin make sure the parchment paper extends above the tin to make it easier to lift out.
• Make sure the custard has set before cutting into slices.
• Use a serrated knife to cut your custard slices.
• Cut through the upper layer of pastry first and clean the knife each time before re-using it.

Other popular British cakes