{"id":1533,"date":"2023-04-11T03:35:22","date_gmt":"2023-04-11T03:35:22","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=1533"},"modified":"2024-03-10T22:54:35","modified_gmt":"2024-03-10T22:54:35","slug":"vanilla-slice","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/vanilla-slice\/","title":{"rendered":"Vanilla Slice"},"content":{"rendered":"

\"\"<\/p>\n

INGREDIENTS<\/strong><\/p>\n

2 Sheets Puff Pastry
\n\u00bd Cup Custard Powder {Fosters Custard Powder}
\n1 \u00bd Cups Cream
\n2 \u00bd Cups Milk
\nSugar<\/del> to your taste<\/p>\n

ICING <\/strong>{If you want Icing}<\/p>\n

2 Cups Icing Sugar
\n1 Tsp Butter
\n1 Tsp Vanilla Essence
\n1\/2 Cup Hot Water<\/p>\n

METHOD<\/strong><\/p>\n

1 Place puff pastry on lined (Baking Paper) oven tray. Prick with a fork and Place another piece of baking paper over the pastry and an oven tray over the pastry. bake for 15 minutes at 220C.
\n2 Remove top tray and baking paper and cook for another 5 minutes.
\n3 Put sugar<\/del>, custard powder and cream into a saucepan and stir over a medium heat until it starts to thicken.
\n4 Add milk \u00bd a cup at a time and whisk continuously until the custard is thick.
\n5 Cook for a couple minutes more after it thickens stir continuously.
\n6 Let everything cool slightly. Place in a 22 cm square tin, pastry, custard, pastry then icing.
\n7 Icing: Place icing sugar, butter and vanilla in a bowl and add enough hot water to make thin to medium textured icing.<\/p>\n

NOTES<\/strong>
\n1 Instead of using ICING or ICING SUGAR<\/strong><\/del> over the top, Brush the top pastry with melted butter and sprinkle Desiccated Coconut over the top.
\n2 You can also sprinkle Nutmeg or Cinnamon over the top layer of pastry.
\n3 Can Add fresh passion fruit pulp to custard.
\n4 Best after 12 – 24 hours in the refrigerator, but can be eaten in as little as 3 hours.<\/p>\n