Ingredients
Vanilla Slice
- 2 sheets ready rolled puff pastry, thawed, (25cm square)
- 750 g Milk
- 375 g thickened cream
- 8 egg yolks, (i use extra large eggs, see comments)
- 220 g sugar
- 1 vanilla bean pod
- 50 g plain flour
- 50 g cornflour (approx 1/3 cup)
- 50 g Butter, cubed
Passionfruit Icing
- 230 g icing sugar
- pulp of 3-4 passionfruit, sieved, few seeds reserved
- dash lemon juice
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
1/ Preheat oven to 200 degrees. Line 2 baking trays with non-stick baking paper and place a sheet of puff pastry on each. Bake for 20 minutes or until puffed and golden. Remove from oven, cover with a clean tea towel and use your hands to push the pastry down flat. Set aside. Line a 23cm square pan with foil or baking paper to cover all sides (with enough excess hanging to easily lift out finished slice).
2/ Set scales and weigh in 220g sugar and scraped seeds of vanilla pod. Mill 6 seconds, speed 9.
3/ Add to bowl milk, cream, egg yolks, flour, and cornflour. Cook for 12 minutes, 90 degrees, speed 4
4/ Add butter and mix for 10 seconds, speed 4.
5/ Place one sheet of pastry into the lined tin then pour custard over. Place the remaining sheet of pastry on top of the custard, flat (unpressed) side up. Cover and refrigerate one hour or until set.
6/When set, remove slice from tin and ice with passionfruit icing. Refrigerate 20 minutes before cutting into squares with a serrated knife.
1/ Set scales and weigh in 230g icing sugar or white sugar (if using white sugar, mill for 12 seconds speed 9 until fine)
2/ Add sieved pulp of passionfruit plus one teaspoon boiling water and mix for 10 seconds speed 4 or until smooth
3/ Add 1 teaspoon passionfruit seeds and mix for 5 seconds, speed 2 REVERSE
Vanilla Slice
Passionfruit Icing
Tip
Rich egg yolk custard with real vanilla bean makes for a great version of this classic favourite. Using Thermomix makes this an incredibly easy dish and produces the silkiest, creamiest custard filling ever. Adapted from Good Taste, July 2002
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This was delicious. The custard was amazing
thank you for sharing.
This was very easy to make. I added a tablespoon of gelatine powder in 2 tablespoons of hot water as recommended by others. This worked brilliantly as I wanted a firm custard. Other than that I made it just like the recipe says. It was a hit. I recommend it. I will make it again.
Stacey
I followed the recipe exactly until the last moment and it worked a charm. After reading the comments i added a tablespoon of gelatine powder in about 2tablespoons of warm water when i added the butter. It did take overnight in the fridge to set, but i think it would have been fine even without the gelatine. My only tweak for next time is a bit more vanilla, i was a bit stingier than usual because of the cost of vanilla at the moment. Its a large amount of custard and i feel it needed more vanilla. I still used double the amount called for, but next time I'll add some extra vanilla extract to increase the flavor without getting too expensive.
OMG! I am in heaven!!! I am a custard lover and am dribbling. I have just found the only recipe I will use for custard from now on!!
I am a newbie thermomixer and it was wonderful that these turned out perfectly.
Thank you so much for sharing. ( I used 5 eggs and additional cornflour and they were perfect). Made them for a friends birthday..I dont know how many will actually arrive! I had to test all the corner pieces because of course they are not perfectly square!!!
Cheers Gill
Perfect with some tweaks. I used 5 x large whole eggs (50g ea) and added an extra 1.5 tbs of cornflour. The custard was amazing, I think the vanilla bean made the difference. It wasn't rubbery but nice and firm. I noticed about 10 minutes in from cooking the custard that it stopped making a sloshing noise and I could tell it had gotten nice and thick but still let it go for 2 more minutes. I'll also use this custard in other recipes like sweet scrolls etc. I wanted to share it with family to show off but my partner wouldn't let me haha
Worked perfectly for me
I just increased the cornflour by 50g and it has set firm without being rubbery. I also used the automated function on the TM5 for thick and creamy custard (6-8z) serves. Basically threw in all of the ingredients and set it to go 
Evelina Dobrowolski
Independent Consultant (WA)
Mobile: 0419 948 686
Email: evelina@westnet.com.au
Tasted amazing but I wish I had read the comments first! Was very soft and sloppy and definitely did not hold its shape...
This tasted amazing! The custard looked like it held its form until we went to cut it. Would add a gelatin sheet next time - but still, very tasty and only needs minor tweaks. My partner won't eat any other custard now!
After reading the comments I used 6 egg yolks and 3 whole eggs plus a gelatin sheet. The custard set quite well (not as perfect as the picture though!). I will make this again as everyone loved it at work.
Thanks!
Thank you so much for this recipe! I made it for the first time last night (first time making vanilla slice too) and it is amazing. My hubby loves vanilla slice and kept buying it from the local bakery as apparently they are the best. Apparently this is now the best and I have to make it more often. Also the custard, smooth, creamy and beautiful, I will not be making any other custard again, just this one
yum
Are you sure to delete this comment ?