Luan's Custard Slices
This custard slice recipe makes a dish full of custard slices. It is different to the more traditional custard slice recipe where individual slices are made by layering custard between 2 crackers or wafer biscuits.
1 pack of vegan cream crackers
1 litre Alpro vanilla soya milk
1 cup sugar
60 ml Cardin margarine
120 ml flour
140 ml cornflour
20 ml custard powder
2 ml salt
100 ml cold water
5 ml vanilla essence
3 tsp Orgran no-egg (this is probably not even necessary)
6 Tbsp water
1 cup icing sugar
approx 40 ml boiling water
- Line a dish with cream crackers. Heat the soya milk until just starting to boil. Add the sugar and margarine and stir until melted. Remove from stove.
- In a bowl blend the flour, cornflour, custard powder and salt. Add the cold water and mix thoroughly. Pour some of the warm milk mixture into the custard mixture and stir well. Keep adding more of the milk mixture until the custard mixture is smooth and liquid. Then pour the custard mixture into the remaining milk mixture. Stir continuously over low heat and allow to boil for 5 minutes whilst stirring. The mixture should thicken well. Remove from the stove, stir in the vanilla essence.
- Whisk the Orgran no-egg with the 6 tablespoons of water until frothy. Fold into the custard. Pour over the cream crackers. Add the top layer of cream crackers. Refrigerate, overnight preferably.
- Mix the icing sugar with boiling water until it makes a thickish paste which can be poured and smoothed over the cream crackers.
Serves 8 people
Recipe supplied by Toni Brockhoven, Cape Town, South Africa
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