Vanilla Slice

A lot of people don’t bother making Vanilla Slice because the pastry is fiddly and the custard can be tricky. This recipe cheats a bit by using Lattice biscuits for the pastry. The secret is to keep stirring the custard vigorously. Best to have two people on hand as it becomes quite thick and you may need a break.  

Ingredients

2 packets of Arnott’s Lattice biscuits

1 ½ cups milk

1 vanilla bean, split

½ cup cornflour

½ cup custard powder

220g (1 cup) caster sugar

750ml (3 cups) thickened cream

50g unsalted butter

3 egg yolks

1 ½ cups icing sugar

Passionfruit pulp (1-2 passionfruits)

Method

Place a layer of Lattice biscuits in tray/container to hold slice.

Place milk in a pan over medium heat. Scrape in vanilla seeds and add bean too. Warm gently, then set aside for 10 minutes.

Place cornflour, custard powder and caster sugar in a pan. Strain milk, discarding bean, into pan with cornflour and whisk until smooth. Add cream, then return to heat, stirring constantly, over low heat until the mixture thickens and boils. Add butter, stirring well to combine, then remove from heat and whisk in egg yolks, one at a time, until smooth.

Pour into Lattice biscuit-lined pan and set aside to cool slightly before placing another layer of Lattice biscuits on top. Refrigerate overnight. 

Warm pulp slightly in microwave, then add a small amount at a time to sifted icing sugar, mix well after each addition, until smooth and spreadable. Spread over top of slice, allow to set.

Cut along predefined lattice biscuit squares to serve.