Year 12 - Croissant Custard Slice

Made in groups of 3

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 180 C. Place croissants on a lined baking tray and bake for 5 minutes, then transfer to a wire rack to cool. They will crisp up once cooled.

Step 2

2. In a large saucepan, combine sugar, corn flour and custard powder. Gradually add half the milk and whisk until smooth. Add the remaining milk and cream and stir over medium heat until mixture starts to boil and thicken.

Step 3

Continue to boil for 1 minute while stirring constantly.

Step 4

3. Reduce the heat to low, add butter and vanilla and whisk until the butter is melted and smooth. Remove the saucepan from heat and whisk in egg yolks until combined. Set aside to cool while you prepare the icing.

Step 5

4. In a medium bowl, combine icing sugar, vanilla and milk and mix until smooth.

Step 6

5. Line a brownie tin with baking paper. Allow the paper to hang over the sides so you can use them as handles to remove the slice when cool.

Step 7

6. Use a small serrated knife to carefully cut the croissants in half horizontally. Arrange enough croissant bottom halves, cut-side up, over the base of prepared pan to cover neatly, cutting small pieces from leftover croissant to fill gaps.

Step 8

7. Carefully spread the custard evenly over the croissant base. Place the croissant tops, cut-side down, over the custard.

Step 9

8. Drizzle the vanilla icing over the top of the croissants, place in fridge to set overnight.