LIESCHEN'S CLOVER CUSTARD SLICE
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INGREDIENTS
Pastry
- 125g Clove Unsalted Butter (and extra for greasing)
- 1 cup flour
- 1 cup water
- 5 eggs
Custard filling
- 750ml(3 cups) Clover Custard
- 2 eggs
- 2 tbsp vanilla
- 4 tbsp flour
- 2 tbsp cornflour
- 300ml Clover Cream
HOW TO MAKE
Pastry
- In a saucepan, bring water and butter to a boil.
- Add flour and mix with a wooden spoon, until it comes away from the sides and forms a ball.
- Transfer dough mixture to a stand mixer, add eggs one at a time and beat until glossy and smooth
- Grease a large sheet of non-stick baking paper with extra butter
- Spread pastry into a rough rectangular
- Bake for 25 minutes at 180°C.
Custard Filling
- Place cream in a mixing bowl and whip until fairly stiff. Set aside
- In a large saucepan, combine custard, eggs, flour and vanilla. Whisk until smooth.
- Place over low heat and cook, whisking until the custard thickens.
- Cool to room temp., whisking from time-to-time to prevent the skin from forming.
- Add whipped cream to the mixture and whisk through.
To layer vanilla custard slice
- Using a sharp bread knife, cut the pastry in half, the two sides will be your top and bottom.
- Spread custard cream over one layer and pressing down the top, gently
- Refrigerate for about 2 days before slicing, and enjoy!
