Vanilla Custard Slice🇭🇺.

🍮 Instructions

1. Bake the puff pastry

1. Preheat oven to 400°F (200°C).
2. Line baking sheets with parchment paper and place puff pastry sheets on top.
3. Prick all over with a fork to prevent puffing too much.
4. Bake until golden and crisp, about 15–20 minutes.
5. Cool completely.
   • Tip: Use one whole sheet for the bottom and cut the second into squares for the top layer (makes slicing easier later).

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2. Make the vanilla custard

1. In a large saucepan, heat 3 cups of milk with vanilla and half of the sugar until it just starts to steam.
2. In a bowl, whisk together egg yolks, remaining 1 cup milk, sugar, flour, and cornstarch until smooth.
3. Slowly pour the hot milk into the egg mixture, whisking constantly.
4. Return to the pot and cook over medium heat, whisking, until thick and smooth (about 5–7 minutes).
5. Remove from heat, transfer to a bowl, and cover with plastic wrap touching the surface to prevent a skin. Let cool completely.

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3. Whip and fold

1. Whip the heavy cream to stiff peaks.
2. Gently fold the whipped cream into the cooled custard until smooth and fluffy.

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4. Assemble

1. Place one baked puff pastry sheet in a square pan (bottom layer).
2. Spread the custard cream evenly over it.
3. Top with the pre-cut puff pastry squares.
4. Chill for at least 4 hours or overnight for clean slicing.

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5. Serve

• Dust generously with powdered sugar before serving.
• Slice following the top pastry cuts for perfect pieces.

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💛 Tips

• For extra shine, sprinkle powdered sugar before serving (don’t do it too early or it will dissolve).
• Some Hungarian versions add a layer of whipped cream on top of the custard before placing the second pastry sheet — for a lighter, creamier texture.

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