A Little Slice Of (Vanilla) Heaven
This easy, homemade vanilla slice is the dessert of my dreams! Creamy vanilla custard is sandwiched between layers of buttery puff pastry, then dusted with powdered sugar — it’s a showstopper that’s easier to make than you think!
Why this recipe works
- Texture and flavor! The puff pastry is light, crisp, and buttery, while the custard is reach, creamy, and infused with an intense vanilla bean flavor.
- It’s indulgent, but not overly heavy! This is the kind of festive dessert that has a melt-in-your-mouth quality that keeps you coming back for more.
- A vanilla lover’s dessert! I’m all for chocolate now and again, but if you, like me, are on Team Vanilla, this one knocks it outta the park!
I honestly can’t wait for you to try this because it’s just that good. For more creamy desserts, consider trying my coffee crème brûlée, this coconut cream pie, or my burnt Basque cheesecake next!
What You’ll Need
- Puff pastry that’s been thawed for a few hours or overnight. Feel free to make your own, but store-bought puff pastry makes this dessert much easier.
- Granulated sugar, which sweetens the custard filling.
- Cornstarch, to thicken the custard and give it a creamy, thick consistency.
- Kosher salt, just a little, to season the dessert.
- Large egg yolks, room temperature.
- Whole milk, though you can substitute with half-and-half if wanted.
- Seeds from 1 vanilla bean which give the most unbelievable vanilla flavor!
- Unsalted butter, cold and cubed.
- Powdered sugar for dusting before serving!
Ingredient Substitutions
- Vanilla bean: Substitute 2 teaspoons of pure vanilla extract or 1 teaspoon of vanilla paste.
- Milk: Substitute whole milk with half-and-half for a richer custard.
- Cornstarch: Use an equal amount of tapioca starch if needed.
Directions
Full quantities and instructions can be found in the recipe card below.
- Prepare the puff pasty. Preheat oven to 400°F (200°C) and line trays with parchment. Roll puff pastry to about 9×9 inches, prick with a fork, and weigh down with another tray.
- Bake the puff pastry. Bake until golden and crisp. Cool completely and trim to fit an 8×8-inch pan.
3. Make the custard. Whisk sugar, cornstarch, salt, and egg yolks in a saucepan. Warm milk until steaming, then temper the eggs by whisking in 1 cup of warm milk.
4. Add butter. Combine tempered mixture with remaining milk and cook over medium heat, whisking constantly, until thick and bubbling. Remove from heat and stir in vanilla and butter until smooth.
5. Assemble, then chill. Line an 8×8 pan with foil. Place one puff pastry sheet on the bottom, pour in warm custard, and smooth. Top with the second pastry sheet, pressing gently. Cover and refrigerate for at least 4 hours or overnight.
6. Slice, then serve! Lift the slice out using foil overhang. Cut into squares with a serrated knife, wiping the blade clean between cuts. Dust with powdered sugar before serving.
Ari’s Best Tips!
- Chill thoroughly: Allowing the slice to set ensures clean cuts and a firm custard texture.
- Avoid lumps: Whisk constantly while cooking, and if desired, strain the custard through a fine-mesh sieve before assembling the slice.
- Prick the pastry thoroughly: This prevents puffing and ensures even layers.
- Use a serrated knife: This is essential for cleanly slicing through the delicate pastry without crushing it. It’s also helpful to warm the serrated knife under hot water, then wipe the blade clean in between cuts.
Make-Ahead and Store
- Make-Ahead: Vanilla slice can be prepared up to 24 hours in advance. The flavors meld together beautifully with time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: While the custard may lose some of its creamy texture upon thawing, you can freeze leftovers for up to 1 month. Wrap tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight.
Serving Suggestions
This dessert is pretty rich and creamy on its own. If you want, you could add some fresh berries for a pop of color, but that’s completely unnecessary. It pairs beautifully with tea or coffee, however, for an afternoon treat.
Elegant and indulgent, after one bite I’m quite certain you’ll be craving this your whole lifetime!
If you make this easy Vanilla Slice recipe, please let us know by leaving a review and rating below!
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Creamy Vanilla Slice with Flaky Puff Pastry
Equipment
- 2 or 4 Rimmed sheet pan(s)
- Fork
- Serrated knife
- 8×8 square baking dish
- Aluminum foil
Ingredients
For the puff pastry
- 2 (8½ oz; 490g) sheets of puff pastry, thawed
For the vanilla bean custard
- ⅔ cup (133g) granulated sugar
- ½ cup (60g) cornstarch
- ¼ tsp kosher salt
- 3½ cups (795g; 830ml) whole milk, warm
- 6 large egg yolks, room temperature
- 1 vanilla bean, cut in half, seeds scraped out, or 2 tsp vanilla bean paste
- 4 Tbsp (60g) unsalted butter, cold, cubed
- Powdered sugar, for dusting
Instructions
- Prepare the puff pastry. Preheat your oven to 400°F (200°C). Line two baking trays with parchment paper. Roll out the puff pastry sheets slightly to about 9×9. Prick all over with a fork to prevent puffing during baking. Place the pastry sheets on the trays, then cover with another sheet of parchment and a second tray to weigh them down. If you don’t have enough sheet pans, just repeat as needed.
- Bake the puff pastry. Bake for 35-45 minutes, or until golden and crisp. I recommend checking around the 30 minute mark, but definitely allow it to cook until golden brown. Set aside and cool completely.
- Trim the edges. Using a serrated knife, carefully trim the edges to fit an 8×8-inch square pan. It’s helpful to place this on top of a sheet of puff pastry and, being careful not to press down, trim around the edges.
- Mix the dry ingredients. In a medium saucepan, whisk together ⅔ cup (133g) granulated sugar, ½ cup (60g) cornstarch, and ¼ tsp kosher salt. Add 6 large egg yolks, then whisk until thoroughly combined.
- Warm the milk. Place 3½ cups (795g) whole milk in a separate saucepan over medium heat, then warm until it begins to steam. Do not boil.
- Temper the eggs. Slowly pour in 1 cup of the warm milk to the sugar and egg mixture, whisking the entire time, until fully incorporated. Gradually pour the tempered egg yolks into the saucepan with the remaining milk, then whisk until fully mixed.
- Cook, then add butter. Continue cooking over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 minutes more. Remove from the heat, then stir in seeds from 1 vanilla bean and 4 Tbsp (60g) cold, cubed unsalted butter. Continue whisking until the butter is completely mixed in.
- Assemble, then chill. Line the 8×8 pan fully on the bottom and all sides with aluminum foil. Be sure to leave enough overhang for easy removal. Place one piece of cooked puff pastry on the bottom. Pour the warm custard on top (you can run it through a sieve first if you like, see note below), then use a spatula to smooth into a flat, even layer. Place the second piece of puff pastry on top, then gently press down to adhere. Cover tightly with plastic wrap or foil, then refrigerate for at least 4 hours or overnight.
- Slice then serve! Gently lift the slice out of the pan using the overhang of foil. Transfer to a cutting board, then carefully use a serrated knife to cut into 9 larger or 16 smaller squares. It can be helpful to score the top pastry first before cutting all the way through to the bottom. Wipe the blade clean in between cuts to keep the slices neat. If you’re less concerned with even slices, you can slice without scoring. Dust with powdered sugar, then enjoy!
Notes
- Serving size is based on cutting the vanilla slice into 9 larger squares (instead of 16 smaller squares).
- Make-Ahead: Vanilla slice can be prepared up to 24 hours in advance. The flavors meld together beautifully with time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: While the custard may lose some of its creamy texture upon thawing and the puff pastry may be less crisp, you can freeze leftovers for up to 1 month if you really want. Wrap tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight.
Nutrition
The post Creamy Vanilla Slice with Flaky Puff Pastry appeared first on Well Seasoned Studio.