Home cooks are obsessing over three-ingredient vanilla slice recipe (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.

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.

History. Vanilla slice is an Australian variation of many similar desserts comprising vanilla custard and flaky pastry. Most notably this includes the Mille-feuille, which is believed to have originated in France.

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.

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

Replacing the plain English name (vanilla slice, custard block) with an irreverent and outrageous moniker (“snot block” or “phlegm sandwich”) is standard practice in Australia, where informality and a lack of pretence are hallmarks of the vernacular.

For best results, leave the slice in the fridge overnight and cut whilst still in the tin. Use a small sharp serrated knife and cut through only the top pastry layer. Then use a large sharp knife to gently press down through the custard and pastry base layer.

In summary, the difference between vanilla and French vanilla comes down to the addition of egg yolks and the custardization process, which gives French vanilla a richer, creamier taste and a slightly yellow color.

A large, sharp knife will suffice if you're cutting large slices. If you're cutting smaller slices, the custard is more likely to be squashed out, so use a small serrated knife. Cut with a sawing motion with the knife pointing down, slicing through the pastry without pressing downwards on it.

Does Real Vanilla Extract Go Bad? Pure vanilla extract (the kind made with real vanilla beans and at least 35 percent alcohol) has an indefinite shelf life. unless it's been stored improperly.

Can vanilla go rancid? ›

A.: All spices, even whole spices like vanilla beans, will go bad over time, and while they may not spoil, they will lose their flavor. Vanilla beans may spoil or get moldy if not stored in a cool, dry place. If stored properly, most whole spices will last as long as three or four years.

In America, the same three-layer design is called a Napoleon, a corruption of Napoletana, referencing the origin of another version from Naples.

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”.

Bath says the real issue with custard slices - also known as vanilla slices or 'snot blocks' by our friends in Australia - is when the custard is thick and rubbery. "I think the softer the better, though it should still have some shape to it. You don't want custard as solid as a brick to eat."

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 main difference between frozen custard and ice cream is that frozen custard is made with egg yolks and ice cream is not, giving the former a richer flavor and mouthfeel. Some ice creams are made with egg yolks, however, which would technically make them custards based on the USDA guidelines.

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.