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Pure Vanilla Custard Cream Slice
A tender, buttery base meets a layer of silken vanilla custard, softly set and delicately sweet. Finished with a light dusting of icing sugar, these squares are quietly elegant—an indulgent yet refined dessert suited to any occasion.
Preheat the oven to 175°C and line a 23 × 33cm tin with parchment. Begin with the crust—bring together the flour and sugar, then work in the cold butter until the mixture resembles soft, coarse crumbs. Press into the tin and bake for 15–20 minutes, until lightly golden. Allow to cool completely.
For the custard, gently heat the milk until just simmering. In a separate bowl, whisk the sugar, cornflour, and egg yolks until smooth, then slowly temper with the warm milk before returning everything to the pan. Cook over a steady heat, stirring continuously, until thickened and glossy. Remove from the heat, stir through the vanilla and salt, then cover the surface and leave to cool.
Once the custard has fully cooled, fold through the softly whipped cream to create a light, airy finish. Spread evenly over the prepared crust and refrigerate for at least 4 hours, until delicately set.
To serve, lift from the tin, slice into neat squares, and finish with a light dusting of icing sugar and a few fresh mint leaves, if you like.
A few details make all the difference
01
Keep the butter cold when making the crust
Cold butter creates a light, crumbly texture. Work it into the flour and sugar just until the mixture resembles coarse crumbs, avoiding overmixing.
02
Temper the egg mixture gradually
When adding the warm milk to the egg yolks, pour it in slowly while whisking continuously. This prevents the eggs from scrambling and ensures a smooth, silky custard.
03
Allow both the crust and custard to cool completely
Adding warm custard to the crust can make it soggy, and folding cream into warm custard can affect the texture. Cooling both components fully helps create clean layers and a light, airy filling.
Why this recipe works
Effortlessly composed – A gentle, unfussy method that feels as relaxed as it is rewarding, whether you’re a confident baker or just beginning. Quietly indulgent flavour – Buttery pastry and softly perfumed vanilla custard come together in a way that feels both classic and deeply comforting. A study in texture – A delicate crisp base beneath a cloud-like, silken custard—light, smooth, and beautifully balanced. Universally adored – The sort of dessert that disappears quickly, drawing both nostalgia and second helpings in equal measure. Gracefully make-ahead – Chills beautifully and holds its shape, making it ideal for preparing in advance with ease. Naturally elegant – A light dusting of icing sugar and a simple flourish of mint is all it needs to feel polished and complete.
Cook’s notes
Gently fold for lightness
When incorporating the whipped cream, use a soft hand to preserve that airy, cloud-like texture.
Best made ahead
An overnight chill allows the custard to set beautifully, giving the cleanest slices and most refined finish.
Finish, your way
If mint isn’t to your taste, a dusting of cocoa or a scattering of fresh berries makes an equally elegant alternative.
Temper with care
Always introduce the warm milk gradually to the eggs, whisking continuously, to keep the custard smooth and free from curdling.
Preheat the oven to 175°C and line a 23 × 33cm tin with parchment. Begin with the crust—bring together the flour and sugar, then work in the cold butter until the mixture resembles soft, coarse crumbs. Press into the tin and bake for 15–20 minutes, until lightly golden. Allow to cool completely.
For the custard, gently heat the milk until just simmering. In a separate bowl, whisk the sugar, cornflour, and egg yolks until smooth, then slowly temper with the warm milk before returning everything to the pan. Cook over a steady heat, stirring continuously, until thickened and glossy. Remove from the heat, stir through the vanilla and salt, then cover the surface and leave to cool.
Once the custard has fully cooled, fold through the softly whipped cream to create a light, airy finish. Spread evenly over the prepared crust and refrigerate for at least 4 hours, until delicately set.
To serve, lift from the tin, slice into neat squares, and finish with a light dusting of icing sugar and a few fresh mint leaves, if you like.
Cook’s notes
Gently fold for lightness: When incorporating the whipped cream, use a soft hand to preserve that airy, cloud-like texture.
Best made ahead: An overnight chill allows the custard to set beautifully, giving the cleanest slices and most refined finish.
Finish, your way: If mint isn’t to your taste, a dusting of cocoa or a scattering of fresh berries makes an equally elegant alternative.
Temper with care: Always introduce the warm milk gradually to the eggs, whisking continuously, to keep the custard smooth and free from curdling.
Cooking mode
Pure Vanilla Custard Cream Slice
Preheat the oven to 175°C and line a 23 × 33cm tin with parchment. Begin with the crust—bring together the flour and sugar, then work in the cold butter until the mixture resembles soft, coarse crumbs. Press into the tin and bake for 15–20 minutes, until lightly golden. Allow to cool completely.
For the custard, gently heat the milk until just simmering. In a separate bowl, whisk the sugar, cornflour, and egg yolks until smooth, then slowly temper with the warm milk before returning everything to the pan. Cook over a steady heat, stirring continuously, until thickened and glossy. Remove from the heat, stir through the vanilla and salt, then cover the surface and leave to cool.
Once the custard has fully cooled, fold through the softly whipped cream to create a light, airy finish. Spread evenly over the prepared crust and refrigerate for at least 4 hours, until delicately set.
To serve, lift from the tin, slice into neat squares, and finish with a light dusting of icing sugar and a few fresh mint leaves, if you like.
A letter from table number seven
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