I have been meaning to create a Vanilla Custard Slice for sometime now, but have always ended up creating a different dessert instead.
Recently, I was sent a hamper of goodies from Optimoz, which were mainly products to make the amazing Bulletproof Coffee (check out my post HERE). However, one product that they did include was Great Lakes Gelatin. You can make all sorts of yummy stuff with gelatin, including jelly and soft lollies which are made using just natural fruit juice and the gelatin. You can purchase my eCookbook 'BecomingSweet - say yes to dessert again' if you would like to check out the recipes.
So, getting back to my Vanilla Custard Slice, I wanted to see if I could create a gluten, dairy and refined sugar free version with an amazing custard layer using the gelatin. I made the base and the custard up yesterday and left it in the refrigerator to set over night.When I work up this morning, it had set perfectly. How good does it look? I am really impressed :)
The only issue I faced, was should I include a top layer of some sort? I posted this question over on my Facebook page and received so many responses. Thank you so much to everyone that commented. I could not determine an outright winner from all the responses that I received. Some of you said that traditional custard slice needs a top layer. Some said that I should add a fruit layer of some sort, so that it would cut through the richness of the custard. Caramel, icing sugar and chocolate were other suggestions that I received. There were also many people who said that it was perfect as is. I did go out to try and buy some strawberries today, so that I could at least make a strawberry and chia jam to go with it. But, I couldn't find any strawberries at the shops.
So I decided to share the recipe as is. However I will be sharing variations over time (if that is something that you would like).
For now, enjoy the slice with two layers. But, if you happen to make it and include a third layer of some sort, I would love to see a picture of it.
Vanilla Custard Slice
Makes 20 - 24 pieces
- 12 medjool dates, pitted
- 1/2 cup macadamias
- 1 cup desiccated organic coconut
- 1 teaspoon vanilla extract
- 400ml can coconut milk
- 400ml can coconut cream
- 2 teaspoon vanilla extract
- 4 egg yolks
- 1 tablespoon tapioca flour
- 1/3 cup rice malt syrup
- 1 tablespoon gelatin (I used Great Lakes Gelatin from Optimoz)
- 1/4 cup boiling water
To make the base, add the base ingredients to a high speed blender or food processor and blend until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a lined slice tin (20x20cm) then press down with the back of a spoon, so that it is smooth. Place in the freezer.
Add coconut milk, coconut cream and vanilla to a small saucepan over medium heat; stirring constantly for 5 minutes or until hot. Remove the saucepan from the heat.
In a heat proof mixing bowl, add egg yolks, arrowroot and rice malt syrup, whisking until well combined. Slowly add the hot mixture to the egg mixture, whisking constantly. Dissolve gelatin in hot water and then add to custard mix. Mix well.
Return the mixture to the saucepan over low heat. Cook, stirring regularly for approximately 30-35 minutes until the mixture thickens. Do not allow it boil as it might curdle. Let cool for 20-30 minutes.
Next, pour the custard over the top of the base layer and place in the refrigerator to set overnight.
When ready to serve, slice into pieces and serve immediately. Store any remaining in the refrigerator for 3-4 days.
Vanessa Vickery (or Ness as she is also known) is a qualified nutritionist and a mother of two energetic toddlers. She created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible information, as well as offering valuable products and services that promote motivation, empowerment, self-belief and happiness. She is also the author of the eCookbook, BecomingSweet – say yes to dessert again! Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.