Love vanilla slice? Next time you’re feeling the need for that custard and pastry goodness – give this one a try.
Don’t ever be tempted to use packet or store bought custard again – this recipe is quite straightforward and tastes amazing! A versatile mixture, this custard is also great for custard tarts or even to serve alongside your favourite cake – just about anywhere!
- 750ml Milk
- 50g Cornflour (cornstarch)
- 1 Vanilla Bean
- 6 Egg Yolks (at room temperature)
- 150g Caster Sugar
- 2 1/2 Tbsp Orange Zest (2 medium sized oranges)
- 8 sheets Filo Pastry
- 40g Unsalted Butter (melted)
- Preheat oven to 180C (350F)
- Combine 60ml (1/4cup) of milk with cornflour – mix to a paste
- Pour remaining milk into saucepan over medium heat
- Add split vanilla bean (seeds scraped into pot and pod discarded), cornflour paste, egg yolks, caster sugar and orange zest – whisk to combine
- Boil, stirring constantly for four minutes or until custard is very thick
- Remove custard from heat, cover the surface with plastic wrap (prevents custard from forming a skin) and set aside to cool. I like to place this in the fridge.
- Once custard has cooled, begin preparing filo pastry. *Filo pastry needs to remain cool and moist – do not remove filo from fridge until you are ready to work with it. Cover filo not currently being used with a damp cloth.
- Brush a sheet of filo pastry with melted butter. Carefully add another sheet of filo on top – repeating process with total of four sheets of pastry.
- Spoon half of the custard mix along the long side of the prepared pastry, leaving a 9cm (3.5in) border. Carefully roll pastry, tucking under the side of the pasty. *This can be tricky, but with practice you’ll get there.
- Repeat the two above steps with the remainder of the filo and custard
- Place logs on trays lined with baking paper, bush pastry with a little melted butter and bake for 20 minutes or until golden
- Remove from oven and allow to set for at least 10 minutes before serving.
Inspired by: Cooking Desserts Cookbook (Murdoch Books, 2005)