A Nostalgic Journey to Childhood with Homemade Custard Slices

Do you recall those cherished moments when your mom would accompany you to your local Pick 'n Pay bakery to buy a custard slice?

I certainly do!

This delight, with its rich, creamy layers of custard, pastry, and icing, is akin to a slice of heaven melting in your mouth. Every bite is a guaranteed trip down memory lane.

Today's recipe, inspired by a childhood memory of Abigail Donnelly from her time growing up in Zimbabwe, echoes this sentiment. Abigail fondly remembers her Ouma (grandmother) taking her to the bakery to buy custard slices. We hope that this recipe brings as much joy to you as it does to us.

Let's get baking!

INGREDIENTS

For the rough puff pastry:

198 g butter, frozen and grated
325 g flour
A pinch of salt
1 T lemon juice
8–10 T ice-cold water

For the filling:

1½ cups milk
1½ cups cream
3 T butter
1 vanilla pod, seeded
1 t fresh nutmeg, grated
150 g caster sugar
½ cup water
50 g cornflour
6 free-range eggs, separated

For the icing:

3 T fresh lemon juice
200 g icing sugar, sifted
3 T water
100 g cocoa powder, sifted

Pro Tip: To make the perfect custard slice, ensure all ingredients are cold.

Step 1 : In a glass bowl, combine flour and salt.

Step 2 : Grate the cold butter and add it to your glass bowl.

Step 3 : Use a butter knife to cut in the flour, butter and salt together. No need to incorporate the butter into the flour. It will help with the little pockets of air into the pastry.

Step 4 : Squeeze a little lemon juice into the pastry. The acidity helps with the stretchiness of the pastry.

Step 5 : Slowly add cold water to the pastry and combine until the pastry comes together.

Step 6: Use your finger tips to mix the pastry. Avoid using the palm of you hands so that it's not too hot. Remember everything has to be cold.

Step 7: Wrap the pastry in cling wrap and place in the fridge for an hour.

Now its time to make the custard.

Step 8: In a saucepan, add the cream and milk.

Step 9: Now add the vanilla paste to your bowl.

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Step 10 : Add the nutmeg to you bowl after grating it.

Step 11 : Add your castor sugar to the sauce pan.

Step 12 :You just need to melt the caster sugar after bringing it to a boil, then take it off the stove.

Step 13: Add the seperated eggs, corn flour and water to a glass bowl and whisk together.

Step 14: Cook the egg-corn-water mix in the warm cream mixture until thickened. Make sure the corn flour is cooked through.

Step 15: Add a little butter to make it rich. Mix it in a little and let it melt into the custard.

Step 16: Once rested (1 hour), roll out the pastry on a lightly floured surface to a thickness of ½ cm.

Step 17: Fold the top a third down.

Step 18: Fold the bottom a third up so that there are 3 layers. Wrap in clingwrap and let it chill for 10 minutes.

Step 19: After 10 minutes of chill, flip the pastry on the side.

Step 20: Roll out the pastry again. Repeat steps 17 - step 20 for at least 3 times. Let it cool for 10 minutes between sessions.

Step 21: After rolling out the dough for the third time, cut the dough in half.

Step 22: Roll out each half to a thickness of 3mm.

Step 24: Roll out each half on the side so it creates a little more width.

Step 24: Trim the edges of each rolled out half.

Step 25: Place the rolled out pastry on a lined baking tray.

Step 26: Bake for 8–12 minutes until golden brown and fluffy. Allow to cool.

Step 27: Cut in pastry into 3 and add a thick layer of custard onto to it.

Step 28: Top another layer of pastry onto it.

How to make the icing

Step 28: To make the icing, whisk the lemon juice and 150g icing sugar together. In a separate bowl whisk the water, cocoa powder and remaining icing sugar together. Place the chocolate icing in a piping bag.

Step 29: Top with a layer of white icing.

Step 29: Pipe lines of chocolate icing on top of the white icing.

Step 30: Gently drag the blunt side of a kebab stick or toothpick across the top of the icing in the opposite direction of the chocolate lines to create a feathered effect.