How to Make Vanilla Custard Slice | Easy creme patissiere recipe | Classic Neapolitan Slice Recipe 

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.

I used to call these an “iced slice” as a kid, I loved them

That looks amazing! And the kinda vanilla slice I know my husband will love! Thank you :)

Made this twice already. Thank yob for the yummy recipe will definitely continue to use it. 😉

Hi there, iv made this so many times now everyone loves it, im actually making it again today, thank you for the recipe😊

Definitely gonna give this a try thank you so much for sharing. Will update

This is looking so good.

Thanks for another great video. Informative and clearly explained. Well done.

This looks amazing definitely want to try this, great video!

Oh this looks yummy thank you for sharing too great 👍🏻 vid

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

My goodness! This recipe is a MUST 🤩👍 Thank You for Sharing 😊 I LOVE that Cooked Vanilla Custard 🍮 and I really like Puff Pastry 🥮🥨

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,

Looks grand, have to give it a try!

Thankyou you make it look so easy

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!! ❤️

Delicious looking, I love these and Bavarian slices. Great tutorial as usual 👍👍👍

Wow that looks amazing i bet they taste fantastic too great video thank you

Looks Delicious! I'm making this😉

going have a try myself looks yummy

So yummy. Pink icing? Memories of childhood!

I'm going to make this for my grachildren thank you

The finished slice was shop bought.

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

Looks so good 👍 yum

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 want to try it....😍

The amount of people who make this sweet treat but don't show themselves cutting it into slices!!

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!

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.

Really good. Good video as well but what oven Temp do you use? Did mine at 450 F and came out perfect.

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!

Hi, is the 180 degrees for a fan forced or non fan forced oven? Great video!

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

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.

In Australia we love our SNOT BLOCKS! this looks about right just like my Nan used to make, she used DUCK EGGS so it was really yellow custard! but you could eat her custard with a knife and fork and the STICKY THICK white icing would pull your dentures from your mouth! bloody delicious, will try this one tomorrow for sure, but tonight it's my WORLD FAMOUS vanilla yogurt pancakes! Wifey not well so have to spoil her.

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.

Thanks ❤

These look good. Must try. Was surprised to see you used the whole egg. Most recipes use yolks only for pastry cream?

Where can i find the printable recipe?

Made these today thank you sir delicious. How can i make the custard centre a little less firm

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.

Could this be done with that instant pudding instead of custard ?

I would have liked you to show how you cut the slices so nicely

Tjank you❤

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.

the part i wanted to see you edit out..... i cant never seem to cut it tidy !!

Is the a recipe and method I could use

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

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.

Thanks for the video. What do you do with the chocolate if you are using it?

Yes definitely a bought slice from store

Isn't that greaseproof paper the pastry was already on ? Could have used that .

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

Can you use an electric hand whisk ?

You should of shown us how to cut the pastry

Why does my custard spill all over edges after I’ve spooned onto the bottom layer ?

Can I make on a plate

metal bowl with ice cubes and put the pan of custard into it cools it fast

Nothing better than a snot block.

Need immediate help! Ive added the eggs to the milk and its not thickening like yours what do i do ??

I need a recipe for leeks cooked with white sauce

Cannot findthe recipe

What can i do of cant get cornflour / corn starch

What type of milk ?

I used an electric knife to cut, a neater cut

Hi is there a written recipe for this please

U did not show us how u cut it was it a normal knife or a saturated knife

I want to see how he slices it. Whenever I slice it. The custard ends up slipping out.

I love your accent. what kind of british accent is it?

why didnt you show cutting the pieces ??

A

💎🎼🙏🦋🌟🙏🛸🌈🧩🪷

No recipe is here? How much cornflour how many eggs how much milk??

Anyone tried this with custard powder or tinned custard

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 👎👎👎👎👎👎👎👎👎

No sound

Where is the recipe?

That end slice looks different to what you made🤔

All the other similar recipes on RU-vid 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.

Why didn't you show us plz how to cut it easily 🎉

Where is the recipe please?

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.

The end result wasn't what you made lol, I'm guessing, Tesco?

Why did you not show us you cutting it...maybe because it's not that easy ?

I thinks you need a bigger whisker

I would like to see u cut it.

Just made it from this recipe. Unfortunately I did not like this custard. There is this weird aftertaste that I didn't enjoy.

Your puff pastry looks under

the corn flower makes the custard taste like a damned tortea. dont use it

You not doing your right, needs to go in a fitted tin and filling high,