VEGAN VANILLA CUSTARD SLICE

These are the vanilla version of my Chocolate Custard Slice and a more, what you would find in a bakery, type dessert than my No Bake Vanilla Custard Slice.

So what’s this Vegan Vanilla Custard Slice like?

it has really creamy vanilla custard filling (that cuts well too)
crispy from the flaky pastry which gives you the delicious creamy and crispy combination
It’s also:

only 6 ingredients with 2 optional ingredients (turmeric powder for colour and icing sugar for the top)
quite easy to make. You pretty much cook the pastry and then custard, put it together and wait for it to set!

INGREDIENTS

• 2 sheets of store bought vegan puff pastry, thawed
• 1 cup unsweetened almond milk
• 4 tbsp cornflour*
• 1 cup canned full fat coconut milk
• 1/2 cup rice malt syrup
• 2 1/2 tsp vanilla extract, or to taste
• tiny pinch of turmeric powder – for colour, optional
• icing sugar – for sprinkling on top, optional

INSTRUCTIONS
PASTRY:

1. Preheat the oven to 180C (356°F) and line 2 baking trays with baking paper. Place one piece of pastry on each tray, place another piece of baking paper on top of the pastries, followed with another tray on top of each one. This will ensure that the pastry won’t rise too much. You can also do this one at a time. Bake for 25 to 30 minutes (or as the packet instructions say) until golden and crispy. Let cool completely. Cut each piece down to the size of a 20cm square pan.
2. Line the 20cm square pan with baking paper. Make sure there’s plenty of baking paper on the edges to be able to take out the slice when it’s set. Place a piece of pastry on the bottom of the pan and set aside.

CUSTARD:

1. Off the heat, pour the almond milk into a large pot. Add the cornflour and whisk until smooth. Add in the rest of the ingredients (except for the icing sugar) and place the pot on medium to high heat.

For full intruction please click the link : amylecreations.com

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