Recipe Custard cream vanilla slice : Easy, Special and Delicious

Recipe Custard cream vanilla slice : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Custard cream vanilla slice. This Recipe Custard cream vanilla slice : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Custard cream vanilla slice was necessary 4h 45m, cook 10m and serving 15. Attention: allergies Contains gluten, milk, soy, sesame and egg.. Without having to wait long, let's just check the Recipe Custard cream vanilla slice

Transform packet bikkies into this pretty as a picture version of the baking classic, vanilla slice. It features a lovely little jam surprise as well.

7 Ingredients

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  26 (about 1 1/2 x 250g pkts) custard cream biscuits, halves separated
  
  
  


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  100g (2/3 cup) custard powder
  
  
  


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  1L (4 cups) milk
  
  
  


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  2 tsp vanilla extract
  
  
  


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  55g (1/4 cup) caster sugar
  
  
  


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  105g (1/3 cup) raspberry jam
  
  
  


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  1 tbsp pure icing sugar
  
  
  


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  Select all ingredients
  
  
  

5 Method Steps

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  Step 1
  
  
  
  
  Grease a 3cm-deep, 20 x 30cm slice pan. Line the base and 2 long sides with baking paper, allowing the paper to overhang the sides.
  
  
  


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  Step 2
  
  
  
  
  Scrape the filling from the biscuits

  Unsure of the quantity needed?

  Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

  (26 (about 1 1/2 x 250g pkts) custard cream biscuits, halves separated) and reserve. Place half the biscuits over the base of the prepared pan, cutting to fit as needed.
  
  
  


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  Step 3
  
  
  
  
  Place the custard powder (100g (2/3 cup) custard powder) and 125ml (1/2 cup) milk in a saucepan. Whisk until smooth. Pour in the remaining milk and vanilla (2 tsp vanilla extract). Add the caster sugar (55g (1/4 cup) caster sugar). Place the pan over medium heat and cook, stirring constantly, for 5 minutes or until the custard comes to the boil. Cook, stirring, for a further 2 minutes or until thickened. Whisk in the reserved biscuit filling. Cover the surface of the custard with plastic wrap. Set aside for 30 minutes to cool slightly.
  
  
  


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  Step 4
  
  
  
  
  Pour the warm custard over the biscuits in the pan. Drizzle with jam (105g (1/3 cup) raspberry jam). Layer with remaining biscuits. Place in the fridge for 4 hours or until set.
  
  
  


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  Step 5
  
  
  
  
  Dust the top of the slice with icing sugar (1 tbsp pure icing sugar). Use a sharp knife to cut the slice into even pieces, using the shape of the biscuits as a guide. Serve.
  
  
  

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