Alive and Cooking

Vanilla Slice

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1½ sheets puff pastry
4 egg yolks
250g caster sugar
900ml milk
150g arrowroot
100ml milk
1 tsp vanilla essence
1 tsp grated lemon zest
1½ cup icing sugar
Passionfruit pulp


Line an oven tray with greaseproof paper. Cut the full pastry sheet in half and place the three halves of puff pastry sheets on. Lay another sheet of greaseproof paper over the pastry and then place another oven tray on top to weigh it down. (This ensures pastry rises only slightly.)

Bake like this at 200°C for 15-20 minutes.

Remove and allow to cool.

Mix together the eggs, sugar, vanilla essence and lemon zest.

Gently bring 900ml milk to a simmer, pour half the warm milk onto the egg mixture and mix until smooth then pour into the pan with the milk and continue simmering while constantly stirring until it begins to thicken.

Mix 100ml milk with the arrowroot then stir through the warm milk and egg mix and simmer until really thick.

Remove from the pan. Cover with cling film directly on the custard’s surface and refrigerate.

Place puff pastry half down, spread with custard and top with pastry. Spread another layer of custard and place the pastry lid on.

Mix icing sugar with enough passionfruit pulp to create a paste. Spread over the top of vanilla slice. Refrigerate for 30 minutes to set icing.

Vanilla Slice