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Custard Slices

Easy Custard Slices This recipe uses Puff pastry and the filling is with instant pudding
  • 1 packet puff pastry
  • 1 box Instant pudding (vanilla flavour)
  • ½ cup icing sugar
  1. Preheat oven to 180°C
  2. Unroll the puff pastry onto a flat surface (it must be completely de-frosted).
  3. Cut pastry into 6cm x 8cm rectangles and place on a baking tray and bake for 30 minutes.
  4. Whilst the pastry is cooking, combine the instant pudding powder with 450ml cream (do not use milk as per box instructions) and beat with an electric mixer for 3-4 minutes. Refrigerate until pastry is ready.
  5. Slice the pastry rectangles in half, place a spoonful of custard into each one and then put the tops back on.
  6. Sprinkle with icing sugar and serve fresh.

Custard slices with Graham Crackers

INGREDIENTS

200 g (1 packet) Cream / Cream Crackers (can be bought in British Shops see the list here) or use puff/phyllo pastry extra  butter for greasing CUSTARD 1 litre full cream milk 385 g (1 can) condensed milk 60 ml (4 tbsp) Farmstyle butter 125 ml (½ cup) cake flour 95 ml cornflour 45 ml (3 tbsp) custard powder 1 ml salt 4 eggs, separated 250 ml (1 cup) fresh cream 5 ml (1 tsp) vanilla essence TOP LAYER 500 ml (2 cups) icing sugar, sifted 30 ml (2 tbsp) hot water Grease a dish of about 30 cm x 22 cm in size with butter. Pack the crackers in such a way that their centre lines are all in the same direction. Heat the milk and the condensed milk in a saucepan. Stir from time to time. Stir the butter into the milk mixture. Stir the cake flour, cornflour, custard powder and salt in a mixing bowl. Add the egg yolks to the cream, and mix. Add the flour mixture to the cream mixture and stir until smooth. Stir the custard mixture slowly into the hot milk mixture in the saucepan while you continue to stir. Let it simmer for 2 to 3 minutes. Remove from the stove. Mix the vanilla essence into the custard mixture. Beat the egg whites until they form peaks, and fold it into the custard mixture. Carefully spoon the custard mixture onto the crackers. Flatten it on top. Pack the crackers on top in such a way that their centre lines lie in the same direction. Let the custard slices cool down, and place in the fridge until completely cooled. TOP LAYER Mix the icing sugar and water into a smooth paste, and spoon it onto the custard slices. Cut in slices and serve. Recipe from Clover SA