Vanilla Slice | Community Recipes | Nigella's Recipes (2024)

FAQs

What's the difference between vanilla slice and custard slice? ›

Not to be confused with a Custard Slice either!

A vanilla slice is usually a very thick slab of custard sandwiched between two thin puff sheets. A mille feuille is more decorative, could have multiple custard (or diplomat cream) layers and looks very sophisticated.

Unlike the Aussie slice with its thick layer of custard, the mille-feuille has three sheets of puff pastry and only a centimetre of crème pâtissière in between. In America, the same three-layer design is called a Napoleon, a corruption of Napoletana, referencing the origin of another version from Naples.

To ensure your vanilla slice sets properly, be sure to boil the custard for at least a minute, stirring constantly. Set in the fridge for at least 6 hours (preferably overnight) before slicing. Find it hard to cut your vanilla slice? A perfect cut starts with perfectly set custard.

Vanilla slice is an Australian pastry comprising a thick layer of vanilla custard sandwiched between puff pastry and topped with icing sugar or thinly iced.

Often also called Vanilla Slice in Australia, Custard square is two layers of puff pastry, surrounding a creamy, smooth custard. The whole thing is then topped off with a vanilla bean icing. It's a New Zealand Classic, and something I always used to get from the bakery growing up.

The Macquarie Dictionary blog suggests that "snot block" is a regionalism that originated in central Victoria, with less frequently cited variants in other states, including "snot brick", "phlegm cake" and "pus pie".

Slang terms abound in our vocabulary and food has not been spared the kind of humour whereby some of us call a vanilla slice a “snot block” and a pie a “rat coffin” or “maggot bag”.

Australia's vanilla slice, a cherished local creation central to bakery culture in Victoria and popular at school tuckshops and rural eateries across the nation, is also known as a "snot block".

The gooey treat – described as an “Australian delicacy” – is widely known as a vanilla slice except to Victorians who all known it better as a “snot block”.

Tip: If you're missing Lattice biscuits (like us), then turn. to SAO biscuits or Julie's Sugar Crackers. They're a. great alternative!

Should vanilla slice be kept in the fridge? ›

Custard slice or vanilla slice is best eaten the day it's made because the custard will soften the puff pastry quickly. However, you can keep vanilla slice for 3-4 days in an airtight container in the fridge.

Bakers shared that you should first turn the slice on its side, so that your knife is exerting most of its pressure onto the vanilla custard. The result is a perfectly halved vanilla slice with minimal mess and spillage.

A tea-time treat of velvety custard sandwiched in crisp, flaky pastry. For the traditional bakery look, top with glacé icing and a chocolate drizzle. Makes: 10. Prep time: 30 mins. Total time: 1 hr 40 mins, plus infusing, chilling and cooling.

A vanilla slice is usually a very thick slab of custard sandwiched between two thin puff sheets. A mille feuille is more decorative, could have multiple custard (or diplomat cream) layers and looks very sophisticated. It is one of the simplest things you can make with a puff sheet, yet looks so elegant!

The main difference between vanilla and French vanilla is the addition of egg yolks and the custardization process. French vanilla has a richer, creamier taste and a slightly yellow color, while regular vanilla has a more basic flavor and a white or off-white color.

Because ice cream is made in a machine that churns air into the base as it freezes, it has a lighter mouthfeel. Frozen custard is produced in a machine that incorporates as little air as possible, so it has a denser, thicker, more velvety texture than ice cream.

But according to the FDA, one key difference sets the two apart: It's all about the yolks. Ice cream contains at least 10 percent milkfat and less than 1.4 percent egg yolk, while custard contains at least 10 percent milkfat but must have more than 1.4 percent egg yolk.

While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.

In conclusion, custard is a dessert with a delightful taste that is both rich and sweet. Its flavor profile is characterized by creamy, eggy, and vanilla notes. The texture of custard is smooth and creamy, with variations in thickness and consistency.