Go Back

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 4 hours
Servings: 16 slices
Course: Dessert
Cuisine: British
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Buttered Crust
  • 240 g plain flour
  • 100 g caster sugar
  • 225 g unsalted butter cold and neatly cubed
  • The foundation: Cold butter is essential here, melting slowly in the oven to create a tender, lightly flaky base that supports the custard without heaviness. A touch of sugar softens the richness, lending a gentle sweetness rather than overt indulgence.
For the Vanilla Custard
  • 1 litre whole milk
  • 200 g caster sugar
  • 60 g cornflour
  • 6 large egg yolks
  • 2 tsp vanilla extract
  • A pinch of fine sea salt
  • 480 ml double cream softly whipped
  • The heart: Whole milk forms a smooth, comforting base, while cornflour gives the custard its delicate structure—set, yet softly yielding. The egg yolks enrich without weighing it down, and the whipped cream, folded through at the end, brings a lightness that feels almost воздушный—silk meeting air.
To Finish
  • Icing sugar for a light dusting
  • Fresh mint leaves if you like, for a quiet flourish
  • A final touch: Simple, restrained, and considered—just enough to elevate without distracting from the custard’s soft, luminous texture.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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.