Creamy Vanilla Custard Slice 

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Creamy vanilla custard slices—sometimes known as “custard squares,” “Napoleon custard bars,” or “mille-feuille style slices”—are among the most beloved classic desserts around the world. The picture you provided shows thick, luxurious layers: a slightly crumbly base, a silky custard middle, a whipped cream layer, and a soft top sprinkled generously with powdered sugar. This recipe recreates that exact mouthwatering result. Every component is described with precision so that the texture becomes flawless: stable, creamy, sliceable, and absolutely melt-in-the-mouth.

Ingredients

⭐ Base Layer

  • 250 g digestive biscuits or butter biscuits
  • 120 g melted butter

⭐ Vanilla Custard Layer

  • 4 cups (1 liter) whole milk
  • 1 cup heavy cream
  • 1 cup sugar
  • 6 egg yolks
  • 6 tablespoons cornstarch
  • 4 tablespoons all-purpose flour
  • 3 tablespoons butter
  • 2 teaspoons vanilla extract (or 1 vanilla pod)
  • A pinch of salt

⭐ Cream Layer

  • 400 ml heavy whipping cream (cold)
  • 4 tablespoons powdered sugar
  • 1 teaspoon vanilla essence
  • Optional: 200 g mascarpone for extra stability

⭐ Top Layer

  • 1 sheet puff pastry (or a soft biscuit layer)
  • Powdered sugar for dusting

Instructions

1. Prepare the Base

  1. Crush the digestive biscuits into very fine crumbs using a food processor or by placing them in a bag and crushing them with a rolling pin.
  2. Add the melted butter and mix until all crumbs are evenly moistened.
  3. Press the mixture firmly into the bottom of a rectangular baking tray lined with parchment paper. Use the bottom of a glass to smooth and compress the base.
  4. Place the tray in the fridge for at least 20–30 minutes to harden.

This base should become firm, not crumbly, so it can support the weight of the custard without falling apart when sliced.

2. Make the Thick Vanilla Custard

This is the heart of the dessert. The custard should be thick, creamy, and stable enough to hold beautiful layers.

  1. In a saucepan, heat the milk and heavy cream together until warm (not boiling). If using a vanilla pod, split it and add the seeds and pod into the milk at this stage.
  2. In a mixing bowl, whisk the egg yolks, sugar, cornstarch, flour, and a pinch of salt until smooth.
  3. Slowly pour the warm milk mixture over the yolk mixture while whisking constantly to avoid curdling.
  4. Pour the mixture back into the saucepan and cook over medium heat, stirring continuously with a whisk or wooden spoon.
  5. Cook until the mixture thickens significantly. It should reach a pudding-like texture—thick enough that your spoon leaves trails.
  6. Remove from heat and stir in the butter and vanilla extract (if you used a pod, remove it now).
  7. Cover the custard with plastic wrap touching the surface to prevent a skin from forming. Let it cool slightly until warm, not hot.

The custard should be dense, glossy, and stable. If too runny, cook longer.

3. Add the Custard Layer

  1. Pour the warm custard over the chilled biscuit base.
  2. Smooth the top with a spatula to make the layer even.
  3. Refrigerate for 1–2 hours to allow it to firm up.

Chilling is essential. The dessert becomes beautifully sliceable only when cold.

4. Prepare the Cream Layer

The cream layer adds softness and richness.

  1. In a large bowl, whip the heavy cream until it begins to thicken.
  2. Add powdered sugar and vanilla.
  3. Continue whipping until stiff peaks form.
  4. For extra stability, gently fold in mascarpone (optional but recommended for perfect clean slices).

Spread this whipped cream evenly over the chilled custard layer.

Chill again for 30 minutes.

5. Add the Top Layer

You have two options:

Option 1: Puff Pastry Top (Classic Mille-Feuille Style)

  1. Bake a sheet of puff pastry until lightly golden.
  2. Let it cool completely.
  3. Gently press it over the cream layer but avoid pushing too hard.

Option 2: Soft Biscuit Top (Matches Your Image)

The picture you sent looks like a soft biscuit-like top lightly dusted with powdered sugar, not puff pastry.

You can do this by:

  • Using a thin soft biscuit or sponge cake sheet, OR
  • Using the remaining biscuit mixture, pressed lightly to create a soft top layer.

Whichever top you choose:

  • Dust generously with powdered sugar.

Chill the entire dessert overnight if possible. Cold temperature deepens flavors and ensures perfect slicing.

6. Cutting and Serving

  1. Use a long, sharp knife.
  2. Dip it in hot water, wipe it dry, then cut straight down.
  3. Clean the knife after every cut for neat edges.

Serve chilled. The texture will be creamy but stable, just like the slices in your image.

Tips for Perfect Texture

  • Don’t reduce the cornstarch in the custard; it is essential for firmness.
  • Whip cream only when cold for maximum volume.
  • Chill between every layer for sharp, professional-looking slices.
  • Overnight chilling creates the best final texture.

Storage

  • Keeps 3–4 days refrigerated.
  • Do not freeze — custard texture may break.

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