VEGAN VANILLA CUSTARD SLICE
These are the vanilla version of my Chocolate Custard Slice and a more, what you would find in a bakery, type dessert than my No Bake Vanilla Custard Slice.
So what’s this Vegan Vanilla Custard Slice like?
- it has really creamy vanilla custard filling
- crispy from the flaky pastry which gives you the delicious creamy and crispy combination
It’s also:
- only 6 ingredients with 2 optional ingredients (turmeric powder for colour and icing sugar for the top)
- quite easy to make. You pretty much cook the pastry and then custard, put it together and wait for it to set!
SOME NOTES FOR YOU:
I purchased my pastry from my local supermarket. I would suggest checking the ingredients of the ones you have available, it’s surprising how many foods are actually accidentally vegan.
Make sure to cook the pastry until it’s golden and crispy on top. As well as being great texture, it makes it easier to cut.
When cooking the custard, you want a really thick custard consistency. This part’s really important because if it’s not thick it might not set firm enough to cut well. Mine takes about 8 to 10 minutes.
I add turmeric powder for a yellow colouring. This makes it look more like a traditional custard slice but is totally optional. If you do use it, make sure to add a pinch at a time while cooking the custard. It’s easy to add too much and end up with a bright yellow dessert 😜
I’ve found a serrated knife is the best option to cut with as you want to get through the flaky pastry without squishing the custard.
Edit: A suggestion was kindly left in the comments for a way to make it even easier to cut! You place one sheet of pastry on the bottom of the pan, before adding the custard on top as usual. With the second sheet of pastry, you want to cut it into slices first then place them onto the top of custard. This way after it has set, you only have to cut through the custard and bottom pastry, without the pressure on the custard from cutting through the top pastry. No chance of squishy custard.
GLUTEN FREE / HEALTHIER OPTION:
Instead of the pastry, try the almond base from my Vegan Jelly Slice. Follow the instructions for the base and leave it to cool before adding the vanilla custard on top!
INGREDIENTS
- 2 sheets of store bought vegan puff pastry, thawed
- 1 cup unsweetened almond milk
- 4 tbsp cornflour*
- 1 cup canned full fat coconut milk
- 1/2 cup rice malt syrup
- 2 1/2 tsp vanilla extract, or to taste
- tiny pinch of turmeric powder – for colour, optional
- icing sugar – for sprinkling on top, optional
INSTRUCTIONS
PASTRY:
- Preheat the oven to 180C (356°F) and line 2 baking trays with baking paper. Place one piece of pastry on each tray, place another piece of baking paper on top of the pastries, followed with another tray on top of each one. This will ensure that the pastry won’t rise too much. You can also do this one at a time. Bake for 25 to 30 minutes (or as the packet instructions say) until golden and crispy. Let cool completely. Cut each piece down to the size of a 20cm square pan.
- Line the 20cm square pan with baking paper. Make sure there’s plenty of baking paper on the edges to be able to take out the slice when it’s set. Place a piece of pastry on the bottom of the pan and set aside.
CUSTARD:
- Off the heat, pour the almond milk into a large pot. Add the cornflour and whisk until smooth. Add in the rest of the ingredients (except for the icing sugar) and place the pot on medium to high heat.
- Make sure to stir regularly, I like to use a heat resistant silicone spatula for this. The custard will start to form first on the bottom, when you notice this happening, give it a whisk to make sure the custard stays smooth (continue to whisk now and then). When it starts to thicken, turn down the heat to low. Still stirring regularly, keep cooking until it’s a thick custard consistency (it’s really important that it’s thick or it might not set firm enough). Mine takes about 8 to 10 minutes.
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