Vanilla Custard Slice – delicious, soft, creamy and so simple dessert! Vanilla Custard Slice is definitely Love at first bite!
- 2 sheets store bought puff pastry, thawed
- 8 cups milk
- 2 cup granulated sugar
- 2 1/2 cup all-purpose flour
- 4 eggs
- 3 teaspoon vanilla
- 1/2 cup powdered sugar for dusting
- Preheat oven to 350ºF.
- Put pastry sheets onto two square baking trays lined with non- stick baking paper and prick all over with a fork, but do not go all the way through pastry.
- Bake 20-25 minutes or until puffed up and golden.
- Remove from oven and set aside to cool. Whole sheet of pastry cut out the shape according to the size of square pan 9×13 inch and second sheet of pastry cut into squares (about 12), that will be the top of the cake
- For the custard: Pour the milk into a medium saucepan, bring milk up to a simmer, then remove from heat.
- In a medium bowl, whisk together eggs, sugar and flour until very smooth
- Pour into the saucepan with milk and mix to combine well, add vanilla extract
- Return to the heat, stir constantly over a medium low heat until the custard boils and thickens
- Remove custard from heat
- Pour the custard over the pastry in the prepared square pan 9 x 13inch, gently put remaining cut out sheet of pastry on top of the vanilla custard layer
- Refrigerate at least 3-4 hours or until set.
- Dust with powdered sugar before serving.
Wonderfully flaky, buttery, tender pastries, turnovers, cheese straws, elephant ears (palmiers), shells for savory fillings, and more can be yours with a minimum of effort.
Since this pastry uses only a few ingredients, it’s important to make those ingredients top-quality. We recommend Vermont’s Cabot unsalted butter and sour cream, both of which are available nationally.
The trick to the recipe is to leave your butter in very large chunks. You should have some dry spots and some large pieces of butter. They’ll likely look too big the first time you try it, but these chunks get distributed as you fold the dough, giving the final pastry a layered puff. The recipe also relies on the help of baking powder to add to the rise.
Classic puff pastry relies on many more layers to create an ethereal flakiness to the dough. By cutting corners and making fewer layers, you’ll get close to the same result. It’s not quite as flaky as classic puff pastry, but it’s pretty darn close.
Be sure to use very cold butter. Chilling ensures that the butter won’t soften and melt, making a homogeneous (and therefore dense) dough.
Once you master this simple recipe, the (party) possibilities are endless. I suggest making a double batch and keeping some on hand in the freezer for last-minute entertaining.
- 241g King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt*
- 1/2 teaspoon baking powder
- 227g cold unsalted butter,* cut in pats
- 113g sour cream
*If you use salted butter, reduce the amount of salt to 1/4 teaspoon
- Whisk together the flour, salt, and baking powder.
- Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.
- Stir in the sour cream; the dough won’t be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads.
- Pat the dough into a rough log, and roll it into an 8″ x 10″ rectangle.
- Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.
- Flip the dough over, give it a 90° turn on your work surface, and roll it into an 8″ x 10″ rectangle. Fold it in three again.
- Chill the dough for at least 30 minutes before using.
- To make pastry, roll into desired size.
- Freeze dough for prolonged storage, up to 2 months. To use, thaw in the refrigerator overnight.
Toasting sugar in a low oven allows for a range of caramelization without ever sacrificing its crystalline structure. The result is a sort of “granulated caramel” that can be used in any recipe as a one-to-one substitution for plain sugar. A mere hour of toasting will dramatically tame the sugar’s sweetness, while extended periods of time will develop a more intense caramel flavor. So play around and find out what style works best for you.
Why It Works
A perfect one-to-one replacement for white sugar, with caramel flavor.
- Gentle heat allows caramelization without harming sugar’s crystalline nature, which allows slow-toasted sugar to behave exactly like regular granulated sugar.
- Glass and ceramic are poor conductors of heat, insulating the sugar for slow and even caramelization.
- Occasional stirring eliminates hot spots, so the sugar won’t overheat or liquefy, while encouraging the evaporation of water (a by-product of caramel).
- 4 pounds (9 cups; 1.8kg) granulated white sugar
- Adjust oven rack to center position and preheat oven to 300°F.
- Pour sugar into a 9- by 13-inch glass or ceramic baking dish.
- Toast until the sugar turns ivory, about 1 hour.
- Stir well and continue roasting, now stirring once every 30 minutes, until darkened to light or sandy beige, 2 to 4 hours more depending on personal preference. Beyond that, the sugar will begin to liquefy.
- If you notice any liquid caramel around the edges, pour dry sugar into a stainless steel bowl. (The sticky caramel will remain stuck to the baking dish.) The sugar will be screaming-hot coming out of the oven, in excess of 212°F, so take care not to touch it.
- Set aside and cool to room temperature, about 2 hours. If needed, grind the lumpy caramel in a food processor until powdery and fine.
- Transfer to an airtight container; store and use cup for cup or ounce for ounce in any recipe in place of plain sugar.
While this recipe can be scaled to any size, considering the time and effort involved, I find larger batches more worthwhile. It doesn’t matter whether you pick up a bag of cane sugar or beet sugar, so long as it’s refined.
This is the sort of recipe pastry chefs tend to favor, but it doesn’t require any fancy ingredients, equipment, or training. Just smash some cold butter in a bowl of flour, stir in a bit of water, roll it out, and fold it over a few times. It’s essentially a streamlined blitz, making an easy layered dough that’s supple but strong. That means it won’t slump out of shape in the oven, so it can support all types of complicated decorative techniques, but it’s wonderfully buttery, so it always turns out flaky and tender, too.
Why It Works
- All-purpose flour gives the dough strength to hold its shape in the oven, preserving any sort of decorative design.
- A blitz-style ratio of flour to butter creates a dough that’s pliable but strong, making cracks and tears a thing of the past.
- One round of folding provides eight major layers with minimal fuss.
- Refrigerating the dough after shaping ensures it’s fully chilled and relaxed, preserving its flakes in the oven
- 8 ounces all-purpose flour (1 2/3 cups; 225g), plus more for dusting
- 1/2 ounce sugar (1 tablespoon; 15g)
- 1 teaspoon (4g) kosher salt; for table salt, use half as much by volume or use the same weight
- 8 ounces unsalted butter (2 sticks; 225g), cold
- 4 ounces cold water (1/2 cup; 115g)
- For the Dough: Whisk flour, sugar, and salt together in a medium bowl. Cut butter into 1/2-inch cubes (this size is important, as smaller pieces will melt too fast) and toss with flour mixture to break up the pieces. With your fingertips, smash each cube flat—that’s it! No rubbing or cutting. Stir in water, then knead dough against the sides of the bowl until it comes together in a shaggy ball. Dough temperature should register between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before rolling and folding (see note above)
- Make the Layers: On a generously floured work surface, roll dough into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper. Dough temperature should still be somewhere between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before proceeding (see note above).
- For Single-Crusted Pies: Using as much flour as needed, roll one piece into a 14-inch circle and drape across a 9-inch pie plate; it will be super easy to lift by hand. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1 1/4 inches all around. Fold overhang over itself to create a thick border that sits atop the rim of the pan. Crimp or shape crust as desired. Repeat with remaining dough. Wrap with plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your favorite recipe.
- For a Double-Crusted Pie: Using as much flour as needed, roll one piece into a 14-inch circle and drape across a 9-inch pie plate; it will be super easy to lift by hand. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch all around. For a solid top crust, roll remaining dough as before, or roll into a 9- by 15-inch rectangle for a lattice-top pie. Transfer the entire sheet, uncut, to a baking sheet or parchment-lined cutting board. (The parchment will prevent dough from absorbing any savory odors from the board.) Wrap both portions in plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your favorite recipe.
- For a Blind-Baked Pie: Adjust oven rack to lower-middle position and preheat to 350°F (177°C). Line chilled pie shell with a large sheet of aluminum foil, pressing so it conforms to the curves of the plate (a second sheet of aluminum may be needed for full coverage). Fill to the brim with sugar, transfer to a half sheet pan, and bake until fully set and golden around the edges, 60 to 75 minutes. Fold long sides of foil toward the middle, gather short sides, and use both hands to carefully transfer sugar to a heat-safe bowl. Let sugar cool to room temperature. If needed, continue baking crust a few minutes more to brown along the bottom.
- Compared to stoneware or heavy enameled ceramic, tempered-glass pie plates conduct heat quickly and evenly, so the crust bakes up light and crisp, never greasy or soft.
- When “room temperature” exceeds 73°F, you’ll need to take proactive steps to keep the dough temperature below 70°F; otherwise, the butter will turn sticky and soft.
The only pie dough recipe you’ll ever need.
This makes enough for two single-crust pies or one double crust pie. For a slightly more tender crust, replace up to 6 tablespoons of butter with vegetable shortening. Pie dough can be frozen for up to 3 months. Thaw in refrigerator before rolling and baking.
Why It Works
- All-butter gives this pie crust extra flavor.
- Combining the flour and butter in two distinct phases creates a dough that is tender and flaky yet extremely easy to roll out.
- 2 1/2 cups (12.5 ounces; 350 grams) all-purpose flour
- 2 tablespoons (25 grams) sugar
- 1 teaspoon (5 grams) kosher salt
- 2 1/2 sticks (10 ounces; 280 grams) unsalted butter, cut into 1/4-inch pats
- 6 tablespoons (3 ounces; 85 milliliters) cold water
- Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate.
- Spread butter chunks evenly over surface.
- Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses.
- Use a rubber spatula to spread the dough evenly around the bowl of the food processor.
- Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses.
- Transfer dough to a large bowl.
- Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball.
- Divide ball in half.
- Form each half into a 4-inch disk.
- Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking