VANILLA SLICE – THE BEST IN THE WORLD! 38
September 17, 2014
In case you haven’t worked this out yet, I am one of those people that CONSTANTLY says “This is the BEST thing I have ever eaten!”
Let me explain.
It’s not because I am a liar.
It’s not because I have amnesia.
It is because, at the time, I genuinely believe that whatever it is that I am eating IS the best thing…… until I remember something else that also is the best or until I eat another thing that is also the best. Confused?! Sorry!
Moving on.
Vanilla slice has long been one of my favourite desserts. Whenever I walk into a patisserie it is without question what I go for. I have attempted many VS’s in my time and I can honestly say that this Donna Hay recipe trumps the lot of ’em. It’s simple, packed full of flavour, and doesn’t cost an arm and a leg to make.
If you CLICK HERE you will be led to the recipe, however, I have made a list of tips / tricks below that I really think will help you if you want to make it.
ENJOY!
PHOODIE’S notes:
1) I use a 20cm tin instead of a 22cm one. This gives the slice a little more height which I think it needs.
2) Depending on your oven the pastry may need a little more or a little less time than stated in the original recipe. Check it when you think it’s done and don’t be afraid to slam it back in for a minute or two. The darker it is, the more flavour the slice has. THAT SAID, do NOT burn it!
3) Make sure to line your tin properly with baking paper as this really helps when lifting it out at the end.
4) With the custard, make sure you have all of your ingredients ready before you start. This means combining your cornflour and separating your yolks.
5) When whisking in the cornflour and the yolks, make sure that your arm doesn’t stop moving! Whisk continuously or risk curdling the lot! Also, make sure to whisk in the cornflour mixture BEFORE adding the egg yolks as this will reduce the temperature and help the eggs from scrambling when they are added.
6) When you return the custard to the heat for the final time (once the cornflour and eggs are in) only do this for 30 seconds or less. The recipe says to bring it back to the boil but mine was already thick enough and so I turned it off well before it boiled again. The time I made this slice when I DID bring it back to the boil it split! So just WATCH it, if it is thickened, remove it from the heat straight away.
7) If you want to top with icing instead of dusting in icing sugar combine 2 cups sifted icing sugar with 2 – 3 tablespoons of water. Add the water slowly until your desired consistency is reached. Pour over the slab and allow to set in fridge.
8) The recipe says it takes 3-4 hours to set but I found it was only properly set after about 7 -8 hours.
9) Use a serrated knife to get good, clean slices.
SEND ME SNAPS IF YOU MAKE IT! :) Phoodie
38 comments
There are no words, sigh…
There are no measurements on these recipes the custard slice please
The link to the Donna Hay recipe I used is in the text in the post :) :)
Hi, thank you for the lovely recipe of vanilla custard.I have tried it and it has turned out perfect.i had followed all your valuable tips u mentioned above and it was so yummy. only i have just cut down the sugar and butter by half the quantity bcoz my husband is a diabetic patient.and all my familiy have enjyed it and have asked me to send them the recipe.
Hi, thank you for the lovely recipe of vanilla custard slice.I have tried it and it has turned out perfect.i had followed all your valuable tips u mentioned above and it was so yummy. only i have just cut down the sugar and butter by half the quantity bcoz my husband is a diabetic patient..and all my familiy have enjoyed it and have asked me to send them the recipe.here r some pics of my vanilla custard slice. I recommend all of you to try it, its really yummmmmmy.
oops sorry how can i attached the pics.
Thanks for your wonderful message!! I am so pleased you enjoyed it and that you were able to modify it so that your husband could also enjoy it! Do you have Facebook? If so, you can post the pictures to the PHOODIE FB page wall – http://www.facebook.com/phoodieblog – or I am on Instagram you can post them and tag me there – @phoodiegram – or you can email them to phoodie@phoodie.com.au :)
Hi Phoodie, I just made this now – did anyone experience the puff pastry rising to the top while putting custard in?? I’ve placed in the fridge to set, no idea how it’s going to turn out!
PS. I meant the BOTTOM puff pastry rising to the top!
Nicole! I am not sure I even understand what you mean!!! :) :) You mean it lifted off the base of the tin as you started pouring your custard in??! I am a bi sleep deprived so please excuse me being slow on the uptake! Is it ok now?!
It all looks well and good but very difficult to guess tha quantities fo ingredients!!!
Hi Rosemary – I don’t think you have read the text in my post as I have linked to the recipe several times – it’s a Donna Hay one. Phoodie
just how thick is it suppose to go before you take it off the heat?
i made it but it did not set in the fridge now i just have runny custard and wet puff pastry
I followed Donna Hay’s recipe exactly as it was EXCEPT (as stated in my notes) I took mine off the heat before it boiled as I could see that it was already thick enough. She says to wait until it boils again, bu like I said, mine was already thick enough. She doesn’t state an exact time for it to be returned to the heat but I suspect that something else may have been wrong before you got to this stage if yours wasn’t thickening in front of you once returned to the heat.
Hi!
Thanks for the great recipe, easy to follow and I took your advice with your helpful tid bits – is in the fridge now, but I did scrape the saucepan with the custard mix left on the sides of the saucepan with the scraps of pastry and it tasted delicious!
I have one extra helpful hint. Before you put the lid on, cut the top pastry into the sizes you want, then arrange in the same order on top of the custard (simple puzzle!) as it makes it easier to cut the slice once it’s chilled and ready to eat. Thanks again for a great recipe and helpful hints!
What an awesome tip! Thank you!!!
Hi there
I just made this and although it was beautiful and creamy and vanilla-y mind didn’t set. I followed your tips and recipe but not sure where I went wrong. I measured the cornflour to 1/3 cup… But maybe I didn’t leave it on the stove long enough to thicken. I mean it was thick, but I didn’t want the mixture splitting… Any thoughts??
Thanks ????
Hey Krystal. Thanks so much for writing. Am glad the flavour worked but that sucks about the thickening… It’s so hard to tell not being there and seeing it myself, and the fact that it’s not my recipe, just brought over from DH!I love her! But I definitely think it’s about bringing it off the heat at the right time. It really does have to thicken properly on the heat. Maybe it will be trial and error in that IF you decide to make it again you will leave it for a little longer. I have it down pat now and can tell by looking exactly when to bring it off. i hope you do make it again and it works as its become one of the most cooked and most popular things posted! So damn delicious :) Phoodie
lovely recipe and tips, mine didn’t set as firm as I’d like so will leave it on the heat a little longer, thank you
so yummy! 1st time I made it the mixture thickened on the stove straight away (like you said!) but I left it on for 30seconds longer…& it went runny! Still hadn’t set by the following day so pulled the slice apart (!!), poured the mixture back in the saucepan, added some custard powder, cooked a bit more & fortunately it thickened. Reassembled the slice (yep, the pastry was a little soggy!) & it set beautifully. Was sooo good my son wants it as his birthday cake, hence I am cooking it again now – wish me luck!
Awesome! Clever thinking! So glad your son loved it :) Phoodie
Words fail me too – this is a keeper in my digital recipe box.
How GOOD is it?!
I don’t understand how this receipe is going to work… First time seeing a vanallia slice receipe without custard powder!!! I thought I would still have a go, it doesn’t work at all! The liquid is running and not settling at all! Very disappoint!
Hi Susan. I never ever use custard powder to make my custard. The recipe has been tried and tested multiple times and made successfully across the globe. It absolutely works. I wish I could help identify your error but Without being in your kitchen its hard to tell where you went wrong. Phone
Hi Phoodie, I chose to use this recipe as I love Donna Hay but also as it doesn’t call for custard powder! many thanks for a great post and doing the hard yards in providing a bit of extra guidance on Donna Hay’s recipe! My only annoyance is that I came across this post after I made the slice using donna’s recipe – my custard was firm and set but was quite grainy, not a smooth texture at all, I think I left it on the boil for too long. Still delicious, but now I have your tips I am hoping next time to watch it more carefully!
I hope it turns pout better the next time – this is truly one of my faves!
Can you confirm that you pour the hot custard on top of the base sheet? Wouldn’t it make the base sheet soggy? Other recipes say to let it cool down first, so I’m in doubt if I need to wait. Thank you for the great tips!
Yes, perhaps it should cool slightly before! This is so delicious! Hope you enjoy!
Well after 8 hours my vanilla slice is a dud. The custard tasted delicious, a light, lovely flavour but unfortunately it didn’t set. It seemed to start thickening when I added the cornflour but then perhaps I didn’t leave it on the heat long enough when I put it back on – I was afraid it would split so as soon as 30sec was up I took it off. Will give it one more try because the flavour was so good… and because I can’t let my father keep the vanilla slice master title!
I really hope it works for you this time Aimee – it’s one of the top 3 most popular recipes on my blog – and its not my recipe! Good luck! :)
Try using real cornflour made of corn, not other ingredients. Not all cornflours are the same.
Hi Phoodie, my Mum and I are making this at the moment. There is no mention on allowing the custard to cool before pouring onto the pastry. We have used the yolks left over from the pav and the custard tastes divine. This brings back memories of my grandmothers custard who never made custard with custard powder. She was an amazing cook!
Food Memories are the best!!!
Hi Phoodie. I made this slice yesterday and like many others, mine failed to set. I had very fresh ingredients so I can’t see any problem there. I thought maybe I’d skimped on the timeframe after adding in the cornflour, but it was thickening nicely almost immediately, so I called it ready. The thing is, even if you don’t heat it through quite a bit more after adding the cornflour, 6 egg yolks should be more than adequate to set the 3 cups of milk/cream. I’ll definitely try making it again, but I’m at a bit of a loss to do anything differently for a better result. Fingers crossed, :)
Hey – it’s always so hard for me to say what went wrong when I am not in the kitchen with someone! There are so many variables, stove temp, outside temp, size of eggs etc. That said, I make this Donna Hay recipe regularly and have never had an issue. I am so sad that it didn’t work for you but hope that it does next time! Phoodie
I love your intro. I am also a person who says this is the best vanilla slice I have ever had. Or ice cream, pizza, hot chips etc. I have found a friend in you! It’s a great trait to have. Makes you very positive about the world!
Thanks so much! Phoodie
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