Vanilla Custard Slice
A baked dessert that naturally forms three textures while cooking: a soft base, a creamy custard center, and a light sponge top.
Prep Time: 15 minutes
Bake Time: 45–50 minutes
Chill Time: Minimum 3 hours
Yield: 12 squares
🧾 Ingredients
• 4 large eggs, separated (room temperature)
• 150 g (¾ cup) granulated sugar
• 125 g (½ cup) unsalted butter, melted and slightly cooled
• 115 g (¾ cup) all-purpose flour
• 500 ml (2 cups) whole milk, lukewarm
• 1 tablespoon vanilla extract or vanilla bean paste
• Pinch of salt
For topping:
• Powdered sugar, for dusting
👩🍳 Instructions
1. Prepare the Pan and Oven
Preheat oven to 160°C (325°F).
Grease an 8 × 8 inch (20 × 20 cm) baking pan.
Line with parchment paper, leaving excess paper hanging over the sides to help lift the dessert out later.
2. Beat the Egg Whites
Place egg whites and a pinch of salt in a clean, dry bowl.
Beat with a mixer until stiff peaks form (the whites should stand upright when the whisk is lifted).
Set aside.
3. Mix Egg Yolks and Sugar
In a separate large bowl, beat egg yolks and granulated sugar together for about 2 minutes, until:
• Pale in color
• Thickened slightly
• Smooth in texture
4. Add Butter and Vanilla
Add melted butter and vanilla extract to the yolk mixture.
Beat for 1 minute until fully blended.
5. Add Flour
Sift flour into the bowl.
Mix gently until just combined and no dry flour remains.
6. Add Milk
Slowly pour in the lukewarm milk while mixing on low speed.
The batter will be very thin and liquid-like — this is expected.
7. Fold in Egg Whites
Add the beaten egg whites in 2–3 portions.
Using a spatula, gently fold them into the batter.
Do not mix until fully smooth — small lumps or “clouds” of egg white should remain floating.
These help create the light top layer during baking.
8. Bake
Pour batter into the prepared pan.
Bake for 45–50 minutes, until:
• Top is light golden
• Center jiggles slightly when shaken
• Surface is set, not wet
If the top browns too quickly, loosely cover with foil during the last 10 minutes.
9. Cool and Chill
Let the pan cool completely at room temperature.
Then refrigerate for at least 3 hours (overnight is best) so the layers can fully firm up.
10. Finish and Slice
Lift the dessert out using parchment paper.
Dust generously with powdered sugar.
Slice into 12 even squares using a sharp knife.
⭐ Helpful Tips
✔ Eggs should be at room temperature for smoother mixing
✔ Milk should be lukewarm, not hot
✔ Do not overmix after adding egg whites
✔ Chill fully before cutting for clean layers
🧊 Storage
• Store covered in the refrigerator
• Best within 2–3 days
• Serve chilled