Quick and easy recipe for custard slices by Caro Swart

AuthorCaro SwartsCategory, , DifficultyBeginner

Our sweet go-to for impromptu afternoon tea's sitting in our garden.

Yields4 Servings
Prep Time45 minsCook Time25 minsTotal Time1 hr 10 mins

 1 Roll good quality puff pastry
 1 l milk
 4 extra large eggs
 2 handfuls of sugar
 4 tbsp cornflour
Icing glacé to pour over top
 2 Cups icing sugar
 Lemon juice
 Warm Water
 Milk

1

1 x Roll good quality puff pastry
Thawed and unrolled cut into 10 or 12 rectangles (depending on length and width of your pastry)
Return to fridge on an oven tray lined with baking paper for 15 minutes
Switch oven onto 150 degrees c or 180 if not fan assisted

2

Pour 1 litre milk into a microwave friendly container and heat to just below boiling hot to the hand but not bubbling.

Beat 4 extra large eggs in a jug with two handful of sugar and 4 heaped tablespoons of cornflour mix into a smooth paste

Pour a little hot milk into the mixture to temper the egg to prevent scrambled egg oopsies 😄.

Pour mixture back into the hot milk stirring rapidly.

Return to microwave and cook for 2 minutes on high - mix well and return for 2 minutes. Continue till the custard mixture stiffens up. If you do get a few lumps whisk with electric beater or blender . Cover top of custard with baking paper or cling wrap (eco friendly if possible) and leave to cool.

3

Bake the puff rectangles for about 25 minutes till puffy and golden.

Cool down and then gently split in half

4

Put creme patisserie into a piping bag with plus minus 1 cm hole or piping nozzle. Pipe little dollops of custard in neat rows on bottom of puff and then place the top lid back on, pressing slightly down to fix tight.

Icing Glacé
5

Make a mixture of icing glacé to pour over top
2 cups icing sugar
Lemon juice
A little warm water
And A little cream or milk.
Add a very little at a time till you get a consistency that tries to hold onto spoon but eventually drops off ... then you know it will spread slowly onto the top off the custard slice and not run right off.

Sift and sprinkle a little dusting of icing sugar and then eat ... yummmm!!!

Ingredients

 1 Roll good quality puff pastry
 1 l milk
 4 extra large eggs
 2 handfuls of sugar
 4 tbsp cornflour
Icing glacé to pour over top
 2 Cups icing sugar
 Lemon juice
 Warm Water
 Milk

Directions

1

1 x Roll good quality puff pastry
Thawed and unrolled cut into 10 or 12 rectangles (depending on length and width of your pastry)
Return to fridge on an oven tray lined with baking paper for 15 minutes
Switch oven onto 150 degrees c or 180 if not fan assisted

2

Pour 1 litre milk into a microwave friendly container and heat to just below boiling hot to the hand but not bubbling.

Beat 4 extra large eggs in a jug with two handful of sugar and 4 heaped tablespoons of cornflour mix into a smooth paste

Pour a little hot milk into the mixture to temper the egg to prevent scrambled egg oopsies 😄.

Pour mixture back into the hot milk stirring rapidly.

Return to microwave and cook for 2 minutes on high - mix well and return for 2 minutes. Continue till the custard mixture stiffens up. If you do get a few lumps whisk with electric beater or blender . Cover top of custard with baking paper or cling wrap (eco friendly if possible) and leave to cool.

3

Bake the puff rectangles for about 25 minutes till puffy and golden.

Cool down and then gently split in half

4

Put creme patisserie into a piping bag with plus minus 1 cm hole or piping nozzle. Pipe little dollops of custard in neat rows on bottom of puff and then place the top lid back on, pressing slightly down to fix tight.

Icing Glacé
5

Make a mixture of icing glacé to pour over top
2 cups icing sugar
Lemon juice
A little warm water
And A little cream or milk.
Add a very little at a time till you get a consistency that tries to hold onto spoon but eventually drops off ... then you know it will spread slowly onto the top off the custard slice and not run right off.

Sift and sprinkle a little dusting of icing sugar and then eat ... yummmm!!!

Quick and easy recipe for custard slices by Caro Swart
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