My mum always pre-cut top layer into individual portions and arranged them on top of the filling. That way when you slice through the custard and bottom layer of pastry you do not press down on filling! She topped with icing sugar instead of the cooked icing. The same rule applies to "dobos torte", that famous Hungarian cake with shiny hard caramel top- it must be pre-cut and arranged to easily slice through later! Try it this way- she's having a pastry chef chuckle right now.
Have made the slices today and, so far, easy peasy. The custard turned out great, thickened up lump free perfectly. The only 'problem' i had was trying to lay out my puff pastry initially in a tin that was too small. That looked to be the easy bit, too! What i would like to see added to this vid is exactly how to cut them the next day - making them nice and neat. I dont want to risk ruining my lovely large slab by cutting it and risk having all the custard squidging out the sides. Might just have to treat this as an individual portion😉 Update. After 5 hrs setting time, i sliced one section of the custard off and absolutely perfect! The custard doesn't come out at all and my slice looked identical to the finished one shown in the vid. I used a very sharp meat knife! Just as it is my sharpest, longest knife. Pressed down and hey presto! What an amazing recipe! The slices taste amazing and i cant believe i have made something that looks so professional!
Try using an egg white, add icing sugar to the right consistency and then add a few drops of lemon juice to it. It sets to a nice, hard icing and it counterbalances some of the sweetness. For cutting - you can flip this over after a while (the bottom layer would have softened by now) and then add the icing. Use a knife dipped in boiling water to cut neatly.
Hi great video, my mum made iced slices when she was alive, but she would bake the custard inside the pastry so it was sealed inside like a pie. A good tip for cooling the custard is place the pan in a sink of cold water, cover with a wet tea towel to prevent a skin forming. Also when you add vanilla extract add it to the cold custard, dont put it in the boiling mixture as you lose a lot of the flavour that way.
It's not that hard, just add corn flour, that's the trick to thickening up many things. If you ever have to add more corn flour to something you've already started, here's a tip. Take a little of your mixture out & put it in a small bowl or measuring cup. Then add desired amount of corn flour, a little at a time mixing well. Then add it back into your main mixture. Any kind of gravy, roux (different kinds of sauces) & custard I always recommend corn flour. It dissolves much easier & thickens nicely.
@@mistytidwell4360 I'm American and I've never heard of corn flour, cornmeal, yes. Is this called cornstarch here in the states? Do you happen to know? There's another corn flour or masa that's used to make tortillas. Would that be it?
Thank you!! After watching Call the Midwife so many times hearing about custard slices, I looked for a recipe.. most called for custard powder which I haven't seen here in America. Thank you for this one!! Can't wait to try it!! ❤️
This recipe is so good! The custard has such a good texture - I used custard powder instead of cornflour and it made a good yellow colour, then I topped with pink icing. Just great!
Custard powder is corn flour with a higher price you could just add a little yellow colouring to the corn flour custard as that is all that is in custard powder....
I just made this now and it's gorgeous. Although the only thing I'll be changing next time is the amount of caster sugar, as 200g is a little too sweet for my liking
Fabulous custard! You make it look so easy. I've never attempted to make custard because I'm so intimidated by it. I think the icing was brilliant too. Pastry needs a little icing for sure. What are your thoughts on a cinnamon/sugar dusting? Pastry may need some more sweetness than just a dusting of cinnamon sugar though.
I really like vanilla custard. I also like puff pastry. Put the two together and I'm all for it. Although I don't know if either would last long enough before ready to combine. :-) My mind is remembering the cold pudding sitting in the bowl in the fridge when I was a kid and how it holds it's shape well enough for cutting and wondering if poured into a parchment paper lined, up the sides as well, 11 x 7" pan that when it is cold if it couldn't be covered with one sheet of the puff pastry then flipped over. How well would the parchment paper pull off before covering with the other sheet of puff pastry? Would the paper have to be oiled/greased or something like that to come off clean? I don't think I would be able to stand long enough to execute the custard portion to completion.
Parchment paper would definitely have to be greased I think. I also like the Vienna Slice recipe where a layer of strawberry jam is spread over the bottom sheet of puff pastry before the custard is applied.
I would have liked to see how you sliced the individual slices. I like the idea that was in one comment that you precut the top layer into individual portions before laying them on the custard.
Could you use just egg yolks instead of full eggs? I have a few yolks left over from a meringue and have seen just the yolks used in some other recipes
@@andree824 Once the crème pat has firmed up in the fridge, use a long, sharp, serrated knife (I use a Sabatier or Victorinox confectioner's knife, but a decent bread knife will do) and carefully slice through it to the size and shape you want. Placing it onto a cutting board first will help. I made mine to this exact excellent recipe and had no trouble slicing it.
Hi. It should thicken after about 3 minutes. Mix 2 x Tbsp cornflour with a little cold milk and add to the custard, a little at a time until the custard thickens (custard should be on a low heat)
All the other similar recipes on TH-cam tell you to cook the custard, then pour it into a tray and chill it in the refrigerator, before applying it to the pastry. Your method looks far more sensible.
Can I please suggest something. If you want a good flavored custard, get a better quality vanilla extract. Generic Tesco brand is weaker & imitation. I've learned over the years that with certain things a better quality makes all the difference. Always a good quality vanilla, especially when that is the main flavor. Just like with pastry, shortbreads, ect., you'd want a good quality butter. On another note, I'd invest in a plastic whisk & wooden utensils, instead of metal. Your gonna scratch your nice pot.
Disappointed, you didn't show the one bit that is actually difficult - the cutting of the slices. That finished slice at the end was clearly a shop bought one 👎👎👎👎👎👎👎👎👎
![SAFEPLANET - ดาวเคราะห์ [ THE PLANET ]](http://i.ytimg.com/vi/4X1XL3I_k3c/mqdefault.jpg)
My mum always pre-cut top layer into individual portions and arranged them on top of the filling. That way when you slice through the custard and bottom layer of pastry you do not press down on filling! She topped with icing sugar instead of the cooked icing. The same rule applies to "dobos torte", that famous Hungarian cake with shiny hard caramel top- it must be pre-cut and arranged to easily slice through later! Try it this way- she's having a pastry chef chuckle right now.
Family friend use to make this cake . She made it the Hungarian way. It was so delicious. As a child could not stop consuming the Cake
I used to call these an “iced slice” as a kid, I loved them
Have made the slices today and, so far, easy peasy. The custard turned out great, thickened up lump free perfectly. The only 'problem' i had was trying to lay out my puff pastry initially in a tin that was too small. That looked to be the easy bit, too!
What i would like to see added to this vid is exactly how to cut them the next day - making them nice and neat. I dont want to risk ruining my lovely large slab by cutting it and risk having all the custard squidging out the sides.
Might just have to treat this as an individual portion😉
Update. After 5 hrs setting time, i sliced one section of the custard off and absolutely perfect! The custard doesn't come out at all and my slice looked identical to the finished one shown in the vid. I used a very sharp meat knife! Just as it is my sharpest, longest knife. Pressed down and hey presto!
What an amazing recipe! The slices taste amazing and i cant believe i have made something that looks so professional!
Fantastic feedback, thank you !
I don't like sweet food now but used to love having vanilla slices when we visited my grandma in Yorkshire back n the day
Made these vanilla slices after watching video, easy to follow, excellent results and were delicious. I will br making them again very soon. Thank you
Thank you
I'm going to make this for my grachildren thank you
Try using an egg white, add icing sugar to the right consistency and then add a few drops of lemon juice to it. It sets to a nice, hard icing and it counterbalances some of the sweetness. For cutting - you can flip this over after a while (the bottom layer would have softened by now) and then add the icing. Use a knife dipped in boiling water to cut neatly.
Hi there, iv made this so many times now everyone loves it, im actually making it again today, thank you for the recipe😊
Thank you for posting this, I've watched a few other recipe videos and none of them look as good as yours, I'm looking forward to trying this out,
Store bought his
My goodness! This recipe is a MUST 🤩👍 Thank You for Sharing 😊 I LOVE that Cooked Vanilla Custard 🍮 and I really like Puff Pastry 🥮🥨
I make a SUPER GOOD Homemade Banana 🍌 Pudding 🍮; the Custard is "outa this world!"😋🍮🍌
That looks amazing! And the kinda vanilla slice I know my husband will love! Thank you :)
Hi great video, my mum made iced slices when she was alive, but she would bake the custard inside the pastry so it was sealed inside like a pie. A good tip for cooling the custard is place the pan in a sink of cold water, cover with a wet tea towel to prevent a skin forming. Also when you add vanilla extract add it to the cold custard, dont put it in the boiling mixture as you lose a lot of the flavour that way.
Oh wow I would love to know how she did that sounds clever
That's not vanilla slice then
Made this twice already. Thank yob for the yummy recipe will definitely continue to use it. 😉
Finally someone who makes a thick vanilla cream that does I can put in between cake slices that doesn't go everywhere or use gelatine
It's not that hard, just add corn flour, that's the trick to thickening up many things. If you ever have to add more corn flour to something you've already started, here's a tip. Take a little of your mixture out & put it in a small bowl or measuring cup. Then add desired amount of corn flour, a little at a time mixing well. Then add it back into your main mixture. Any kind of gravy, roux (different kinds of sauces) & custard I always recommend corn flour. It dissolves much easier & thickens nicely.
@@mistytidwell4360 I'm American and I've never heard of corn flour, cornmeal, yes. Is this called cornstarch here in the states? Do you happen to know?
There's another corn flour or masa that's used to make tortillas. Would that be it?
Cornflour is the same as cornstarch. Hope this helps.@@suew4609
@mistytidwell4360 thank you, it does too.
@@suew4609no
So yummy. Pink icing? Memories of childhood!
Thank you!! After watching Call the Midwife so many times hearing about custard slices, I looked for a recipe.. most called for custard powder which I haven't seen here in America. Thank you for this one!! Can't wait to try it!! ❤️
Oh, and the reason I purchased it was because of Call the Midwife! LOL
These look good. Must try. Was surprised to see you used the whole egg. Most recipes use yolks only for pastry cream?
This recipe is so good! The custard has such a good texture - I used custard powder instead of cornflour and it made a good yellow colour, then I topped with pink icing. Just great!
How much custard powder did you use? 🙂
@@jenniferdnoseworthy2348 120g
Custard powder is corn flour with a higher price you could just add a little yellow colouring to the corn flour custard as that is all that is in custard powder....
@@rosamundmundy6966 Right, and I think we call it cornstarch in the US!
@rosamundmundy6966 wrong custard powder is a dessert powder, cornflour is a thickner that's why it's used a lot in recipes
The finished slice was shop bought.
Delicious looking, I love these and Bavarian slices. Great tutorial as usual 👍👍👍
Thanks Deano. Got quite a few cake recipes to get through
Glad to hear, I always like something sweet after a meal 👍😆👍
I just made this now and it's gorgeous. Although the only thing I'll be changing next time is the amount of caster sugar, as 200g is a little too sweet for my liking
Oh this looks yummy thank you for sharing too great 👍🏻 vid
You're very welcome
When I want to cool my custard I put it in the sink with some cold water then keep mixing till it is cold, that way you don’t get a skin on the top
Mine never gets a skin on top
Setting the slice overnight is a must, because it completely sets
This looks amazing definitely want to try this, great video!
Thank you i made this in school 45 years ago but had forgotten how to make them .cant wait to try them .thank you
Fabulous custard! You make it look so easy. I've never attempted to make custard because I'm so intimidated by it. I think the icing was brilliant too. Pastry needs a little icing for sure. What are your thoughts on a cinnamon/sugar dusting? Pastry may need some more sweetness than just a dusting of cinnamon sugar though.
Definitely gonna give this a try thank you so much for sharing. Will update
Thankyou you make it look so easy
Thanks for another great video. Informative and clearly explained. Well done.
Looks grand, have to give it a try!
Wow that looks amazing i bet they taste fantastic too great video thank you
Thanks Steve, much appreciated.
This is looking so good.
the part i wanted to see you edit out..... i cant never seem to cut it tidy !!
You can cut it nicely with a serrated knife but don't rush it
going have a try myself looks yummy
The amount of people who make this sweet treat but don't show themselves cutting it into slices!!
@Shirley S That's not a complete sentence. What about the amount of people that don't slice this?
I've seen them cutting into slices, on utube
Really good. Good video as well but what oven Temp do you use? Did mine at 450 F and came out perfect.
Hi, this look delicious. How did you cut the cake nicely like that and is that possible I can make it 1 or 2 days ahead??
I would have liked you to show how you cut the slices so nicely
Sharp warm cake knife
Made these today thank you sir delicious.
How can i make the custard centre a little less firm
Use less cornflour.
It's a fine balace to get the firmness correct. Just trial and error with the cornflour amount.
Maybe fold in some whipped cream?
I really like vanilla custard. I also like puff pastry. Put the two together and I'm all for it. Although I don't know if either would last long enough before ready to combine. :-) My mind is remembering the cold pudding sitting in the bowl in the fridge when I was a kid and how it holds it's shape well enough for cutting and wondering if poured into a parchment paper lined, up the sides as well, 11 x 7" pan that when it is cold if it couldn't be covered with one sheet of the puff pastry then flipped over. How well would the parchment paper pull off before covering with the other sheet of puff pastry? Would the paper have to be oiled/greased or something like that to come off clean? I don't think I would be able to stand long enough to execute the custard portion to completion.
Amazing how food can bring up so many detailed nostalgic memories. sigh*** ahh, to be young again.
Parchment paper would definitely have to be greased I think. I also like the Vienna Slice recipe where a layer of strawberry jam is spread over the bottom sheet of puff pastry before the custard is applied.
@@DaMalat That's what I thought on the paper idea. Oh, the jam addition sounds exciting and creates more ideas. Wow. Thanks.
I need a recipe for leeks cooked with white sauce
Next time you make this wonderful dessert use lime juice instead of water when you make the icing. Lime and vanilla are a marriage made in heaven.
Eewww no
@@missedtheeggmcintyre417 In English, please.
Looks Delicious! I'm making this😉
Could this be done with that instant pudding instead of custard ?
Looks so good 👍 yum
Hi, is the 180 degrees for a fan forced or non fan forced oven? Great video!
metal bowl with ice cubes and put the pan of custard into it cools it fast
I want to try it....😍
Looks soooo good 😋, do you cook as well?
Isn't that greaseproof paper the pastry was already on ? Could have used that .
Yummy yum!!
You should of shown us how to cut the pastry
Use a serrated knife but be gentle don't push down to much
Where can i find the printable recipe?
Nothing better than a snot block.
What is corn flour? Is it the flour that's used in tortillas? We have cornmeal, in the US, but I've never used cornflour before.
Cornstarch.
Can you use an electric hand whisk ?
yes of course :-)
Tjank you❤
Yes definitely a bought slice from store
Why say that mine comes out perfectly cut like that
I used an electric knife to cut, a neater cut
The icing is always wet when it's in fridge, i sprinkled just powdered icing
Thanks for the video. What do you do with the chocolate if you are using it?
My guess would be to make a 'dragged chevron' pattern with the chocolate on the icing.
I would have liked to see how you sliced the individual slices. I like the idea that was in one comment that you precut the top layer into individual portions before laying them on the custard.
Thanks ❤
Could you use just egg yolks instead of full eggs? I have a few yolks left over from a meringue and have seen just the yolks used in some other recipes
Yes, definitely
I love your accent. what kind of british accent is it?
Why does my custard spill all over edges after I’ve spooned onto the bottom layer ?
Is the a recipe and method I could use
I want to see how he slices it. Whenever I slice it. The custard ends up slipping out.
I will be making it for eid, looks very yummy, nice dessert, THANKS FOR SHARING
Yes, why do they never show this?
@@andree824 Once the crème pat has firmed up in the fridge, use a long, sharp, serrated knife (I use a Sabatier or Victorinox confectioner's knife, but a decent bread knife will do) and carefully slice through it to the size and shape you want. Placing it onto a cutting board first will help. I made mine to this exact excellent recipe and had no trouble slicing it.
@@alangeorgebarstow Thank you. I appreciate that : )
Can I make on a plate
Hi is there a written recipe for this please
I just have hand notes, sorry. I'll have a look to see where I first saw this recipe and hopefully they have a full written recipe.
Need immediate help! Ive added the eggs to the milk and its not thickening like yours what do i do ??
Hi. It should thicken after about 3 minutes. Mix 2 x Tbsp cornflour with a little cold milk and add to the custard, a little at a time until the custard thickens (custard should be on a low heat)
@@DaMalat thank u it thickened up well in the end
@@user-tb6tv I was panicking for you :-). Only downside to adding more cornflour is a reduction in flavour of the finished dish.
@@DaMalat Is cornflour the same as cornstarch?
@@suew4609 It is similar but may act a little differently in this recipe. You will have to do some tweaking to the amount to get the best results.
Cannot findthe recipe
What type of milk ?
I used semi skimmed but whole milk would work just a well.
@@DaMalat ok thank u
U did not show us how u cut it was it a normal knife or a saturated knife
why didnt you show cutting the pieces ??
What can i do of cant get cornflour / corn starch
Try custard powder? But use less sugar
@@andrewcollins4089 thanks mate. But eventually found the flour and made some. Turned out great. Thank you for recipe
@@andrewcollins4089 is that the same as cornstarch? We don't use that in the states.
Yes @@suew4609
Anyone tried this with custard powder or tinned custard
All the other similar recipes on TH-cam tell you to cook the custard, then pour it into a tray and chill it in the refrigerator, before applying it to the pastry. Your method looks far more sensible.
No recipe is here? How much cornflour how many eggs how much milk??
No sound
The end result wasn't what you made lol, I'm guessing, Tesco?
Why didn't you show us plz how to cut it easily 🎉
Where is the recipe?
That end slice looks different to what you made🤔
Lol right
Where is the recipe please?
He gave the amounts of the ingredients at the beginning of the video.
A
Can I please suggest something. If you want a good flavored custard, get a better quality vanilla extract. Generic Tesco brand is weaker & imitation. I've learned over the years that with certain things a better quality makes all the difference. Always a good quality vanilla, especially when that is the main flavor. Just like with pastry, shortbreads, ect., you'd want a good quality butter.
On another note, I'd invest in a plastic whisk & wooden utensils, instead of metal. Your gonna scratch your nice pot.
Why did you not show us you cutting it...maybe because it's not that easy ?
I thinks you need a bigger whisker
💎🎼🙏🦋🌟🙏🛸🌈🧩🪷
Disappointed, you didn't show the one bit that is actually difficult - the cutting of the slices. That finished slice at the end was clearly a shop bought one 👎👎👎👎👎👎👎👎👎
Just made it from this recipe. Unfortunately I did not like this custard. There is this weird aftertaste that I didn't enjoy.
Might be the whole egg being used instead of yolks
Your puff pastry looks under
No custard powder in this.
I prefer Auzzie girl can cook video.
You not doing your right, needs to go in a fitted tin and filling high,
I would like to see u cut it.
Masada2 serrated knife gently sow back and forth works nisely.
Antonia Hormann I thought a serrated knife would rough the edges up a little. I might try my sharpest straight edged knife. ☺️
@@shellhickin2886 Professional confectioners always use a serrated knife and invariably obtain a cleanly cut edge. I do too.
the corn flower makes the custard taste like a damned tortea. dont use it