Can you believe this vanilla slice only takes 15 minutes to prep and 10 minutes to cook? It’s filled with custard, topped with croissants and perfect for afternoon tea
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40g butter, chopped
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1 1/2 cups milk
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300ml carton thickened cream
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1/2 cup custard powder
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16 Coles Bakery Mini Croissants
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1/3 cup caster sugar
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1 tsp vanilla bean paste
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Pure icing sugar, to dust
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Select all ingredients
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Preheat oven to 180°C/160°C fan forced. Place croissants on a large baking tray. Bake for 5 minutes then transfer to a wire rack to cool (they will become crisp on cooling).
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Use a balloon whisk to whisk the custard powder, caster sugar and 60ml (1 ⁄4 cup) milk in a saucepan until smooth. Stir in the cream and remaining milk. Place over mediumlow heat and cook for 10 minutes, whisking slowly then more vigorously as the mixture thickens and comes to a simmer. Continue to cook, stirring constantly, for 1 minute. Whisk in the butter and vanilla until combined.
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Pour the custard mixture into a heatproof bowl. Set aside to cool until just warm, stirring often with a spatula to release heat and to prevent a skin forming.
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Meanwhile, grease a 16 x 26cm slice pan and line with baking paper, allowing the paper to overhang above the long sides. Use a small serrated knife to carefully cut the croissants in half horizontally. Arrange enough croissant bottom halves, cut-side up, over base of prepared pan to cover neatly, cutting small pieces from leftover croissant to fill gaps.
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Drop large spoonfuls of the custard over croissant base and gently spread to make an even layer. Arrange croissant tops, cut-side down, over the custard (you probably won’t use them all, don’t worry if there are some gaps). Place in the fridge for 2 hours to set. Dust with icing sugar and use a small serrated knife to cut into slices to serve.
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