vegan custard slice

<p>Vegan Vanilla Custard Slice with a creamy custard surrounded by flaky pastry. Only 6 ingredients (with 2 extra optionals) and is simple to make.</p>

Vegan Vanilla Custard Slice

almond milk

4 tbsp cornflour*

1 cup canned full fat coconut milk

1/2 cup rice malt syrup

vanilla extract,

turmeric powder

sugar

Preheat the oven to 180C (356°F) and line 2 baking trays with baking paper. Place one piece of pastry on each tray, place another piece of baking paper on top of the pastries, followed with another tray on top of each one. This will ensure that the pastry won’t rise too much. You can also do this one at a time. Bake for 25 to 30 minutes (or as the packet instructions say) until golden and crispy. Let cool completely. Cut each piece down to the size of a 20cm square pan.

Line the 20cm square pan with baking paper. Make sure there’s plenty of baking paper on the edges to be able to take out the slice when it’s set. Place a piece of pastry on the bottom of the pan and set aside.

Off the heat, pour the almond milk into a large pot. Add the cornflour and whisk until smooth. Add in the rest of the ingredients (except for the icing sugar) and place the pot on medium to high heat.

Make sure to stir regularly, I like to use a heat resistant silicone spatula for this. The custard will start to form first on the bottom, when you notice this happening, give it a whisk to make sure the custard stays smooth (continue to whisk now and then). When it starts to thicken, turn down the heat to low. Still stirring regularly, keep cooking until it’s a thick custard consistency (it's really important that it's thick or it might not set firm enough). Mine takes about 8 to 10 minutes.

Pour the custard onto the pastry base and place the other piece of pastry on top (refer to notes for another option). Let cool for 10 minutes before refrigerating for at least 4 hours.

If you like, top with icing sugar before cutting into slices. I've found using a serrated knife works best.  

Pastry:

It was very tasty but i would add extra corn starch next time. Also, in america, it is NOT corn flour, it is corn STARCH. totally different. And ill probably do the phyllo dough cups, instead of a dish. Its very messy. But tasty!

Hi Amy,

I just made this (adjusted the cooking of the custard for my thermomix) and it's still setting in the fridge. I'm not a vegan so I used cow's milk but I am on sugar free diet, so what attracted me to your recipe was the use of the rice malt syrup. The custard thickened up quite nicely and I unashamedly licked up the bowl and it was divine! Now waiting impatiently for it to set in the fridge! Will keep you updated. Thank you so much for sharing the recipe xx

Hi Amy, thanks for this recipe, we made it and it tastes really yum. The only question I have is why the custard looked a green colour instead of the yellow in your photos? We added turmeric but once cooled it looks a grey/green colour and I would like to avoid this when I make it again in the future. Thanks, evie :)

Really loved this recipe! Need to keep practicing getting my custard consistency right but was delicious and set pretty well my first time!

Excellent idea for the custard slices.
Thanks for sharing

Hi Amy, 
Would I be able to use regular sugar as a replacement for the rice malt syrup?  I'm trying to consolidate the amount of ingredients in my overflowing pantry, I always have random ones sitting around at the end of recipes! 
Thanks!! :)

Thanks for the recipe! Loved it. It came out exactly as I expected😍

I followed the recipe to a T, the custard did not thicken to the consistency it said just runny custard. I cooked it more than 10 mins to try to achieve but no

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