The combination of sweet pastry and vanillary fillings was always a favourite in our pre-vegan household so veganising this was almost first on the long list of treats that my family demanded a vegan version of, like, yesterday. This is a very basic vanilla custard slice but you could do all sorts with this recipe. Perhaps change the flavour of the essence or drizzle with chocolate.
Ingredients:
- Ready roll puff pastry
- Plant milk of your choice
- Custard powder (Birds Custard Powder and many stores own brands are vegan)
- Cornstarch
- Vanilla essence
- Castor sugar
- Icing sugar
Method:
- Cut your ready roll puff pastry into two halves.
- Place both slices onto grease proof paper pricking them all over with a fork to prevent them rising and cook for roughly 15-20 minutes on 180 until it is lightly browned.
- Leave the pastry to cool.
- Make a pint of custard as per the instructions on the tin with an additional dessertspoon of cornstarch powder added to the paste.
- When you add your boiled milk to the paste you should notice it almost instantly starts to thicken and go stodgy. Do not place back on the heat as your custard instructions might tell you to. If your custard doesn’t go stodgy then DO return to the heat stirring constantly until it does.
- Stir in your vanilla essence to taste.
- Cut one of the layers of pastry into squares or rectangles. You should be able to get either 12 rectangles or 16 squares.
- Spread your custard on the uncut layer of pastry and then place your cut pieces on the top.
- Sprinkle with icing sugar.
This Easter, no young vegans should be left out, so here’s some fun easter bunny creations to make for the kids: Easter bunny carrot cake muffins! You can adult them by omitting the bunny face, but where’s the fun in that!?