elliehen wrote:

I want one...or two...or three. I just might have to try your recipe.

Edited to add...where IS your recipe??

Yeah, they were freaking good! You should be able to see all my FB food albums and photos... as you click on each photo, there is usually a recipe/method underneath each one in sequence. :-)

nzl99 - 2011-11-20 16:26:00

Butterscotch Caramel Custard slice is our family favourite, I have been making for 30 years and is a family recipe I remember from my childhood. A little time consuming but worth the effort.

500g packet puff pastry
1/2 cup sugar
2/3 cup cornflour
1/2 cup brown sugar (firmly packed)
1/3 cup custard powder
4 cups milk
2 tsp vanilla essence
50g butter
2 egg yolks

Cut pastry into two pieces,( to fit a lamington tin). Place on oven trays bake separately in a hot oven for 5 minutes. Line a lamington tin with baking paper, place one piece of pastry on base.

Spread sugar over the base of a heavy pan, cook over a low-med heat, without stirring until melted and golden. Remove from heat add 1 cup of milk, return to the heat, stir without boiling until toffee has melted. Remove from heat again, add remaining milk. Combine the brown sugar, custard powder and cornflour in a large pan, mix well. Gradually blend in the milk mixture. Stir constantly over heat until the mixture thickens. Reduce heat slightly, boil, stirring constantly for 2 mins. Remove and quickly stir in the vanilla, butter & egg yolks. Spread hot custard over the pastry, place the other piece of pastry on top. Refrigerate overnight.

Icing : 25g butter, 1/4 cup brown sugar, 1 tbsn milk, 3/4 cup icing sugar.

Combine butter, sugar and milk in a pot, stir until butter has melted. Beat in enough sifted icing sugar to give a thick consistency.

diamond-fan - 2011-11-21 14:38:00

Hi everyone, I am about to make custard squares tomorrow at work, haven't made them for about 10 years. First I cook my pastry in one sheet on a try, that I have pricked all over, when it starts to rise to much slide a knife in at both sides to let the air out. When pastry is cooked cut in half, use one half as the bottom and the other half as the top, you need to have the cut end that is on the bottom on one side and the one that you are using for the top with the cutside opposite, now you need to use two sheets of tinfoil, place both pieces of pastry on top of each other and make a caseing around it folding it to stop it running everywhere, you may need to stack thungs around it to stop the custard running everywhere. make your custard { I am using a special custrad mix that all I need to use is water} Pour the custard over the base and then put the top on and leave to set, when cold and set ice with white icing, enjoy cause it's yum

dimples4 - 2011-11-21 20:32:00

This is not dimples4 that is making this custard squae It's her sister but I am sure she will be tring it to see if i have still got the nack.

dimples4 - 2011-11-21 20:38:00

pam.delilah wrote:

a recipe
H&P custard squares
Line 23 x 23cm container with Huntley & Palmers cracker biscuits to form base of slice.
For the custard;; 1 pint milk - reserve some to mix dry ingredients below. Melt 4 ozs butter, add 1/3 cup sugar & milk. Bring to nearly boiling. Mix 2 heaped tsps custard powder & 3 heaped tblsps cornflour with saved milk. Vanilla to taste if liked.
Take mixture in saucepan off heat, add custard/cornflour mixture. Keep stirring.
It will thicken almost instantly into a gluggy, sticky custard.
Spread over biscuit base.
Put a layer of biscuits on top.
Ice when cold

I made this for the first time this afternoon and "WOW" its lovely!! and so easy!

winnie15 - 2012-03-06 18:59:00

i put a litte bit of maple syrup into my icing and it really made a lovely taste

winnie15 - 2012-03-07 16:59:00

Custard Squares anyone..?

bev00 - 2013-03-07 21:23:00

keeping alive a good ol' kiwi fave

bev00 - 2014-03-08 00:25:00

If you want a truely beautiful custard square do a search over there<<<<<< and you will find mine and it is different from all the others but you will be making them everyday lol. Awesome mouthwatering.

jaybee6 - 2014-03-08 20:53:00

too good to lose

bev00 - 2015-03-08 23:44:00

and again

bev00 - 2016-03-07 23:56:00

diamond-fan wrote:

Butterscotc-
h Caramel Custard slice is our family favourite, I have been making for 30 years and is a family recipe I remember from my childhood. A little time consuming but worth the effort.

500g packet puff pastry
1/2 cup sugar
2/3 cup cornflour
1/2 cup brown sugar (firmly packed)
1/3 cup custard powder
4 cups milk
2 tsp vanilla essence
50g butter
2 egg yolks

Cut pastry into two pieces,( to fit a lamington tin). Place on oven trays bake separately in a hot oven for 5 minutes. Line a lamington tin with baking paper, place one piece of pastry on base.

Spread sugar over the base of a heavy pan, cook over a low-med heat, without stirring until melted and golden. Remove from heat add 1 cup of milk, return to the heat, stir without boiling until toffee has melted. Remove from heat again, add remaining milk. Combine the brown sugar, custard powder and cornflour in a large pan, mix well. Gradually blend in the milk mixture. Stir constantly over heat until the mixture thickens. Reduce heat slightly, boil, stirring constantly for 2 mins. Remove and quickly stir in the vanilla, butter & egg yolks. Spread hot custard over the pastry, place the other piece of pastry on top. Refrigerate overnight.

Icing : 25g butter, 1/4 cup brown sugar, 1 tbsn milk, 3/4 cup icing sugar.

Combine butter, sugar and milk in a pot, stir until butter has melted. Beat in enough sifted icing sugar to give a thick consistency.

This sounds absolutely fabulisimo and I'm definitely going to try it!!

murfee - 2016-03-11 23:07:00

cap wrote:

I still stick with the Pak n Save ones. I actually tried a Denheath one yesterday and found it quite different to what I expect from a custard square. I did like the coconut on the top but found the filling rather odd - not horrible just odd.

Yea, dems funny things

rainrain1 - 2016-03-12 07:41:00

Custard Squares similar to denheaths
In a pot heat slowly 1 1/2c of milk, 1 1/2c cream and 100g of butter. Whisk together in a bowl, 4 heaped Tblsp of cornflour, 3 dsp icing sugar, 2 eggs, 1 capful of vanilla ess. & 1 cup of cream. When first measure of milk and butter has melted pour in the remaining mixture and bring to the boil very slowly whisking frequently. Into this mixture I add half a tub of cream cheese. Frequent whisking mixes the cream cheese so there are no lumps, cook until the custard is thick – cool for about an hour. Cook 2 sheets of (pricked with a fork all over) pre rolled pastry – as I said I will now use sweet crust pastry. Cook as per instructions on back of packet. When pastry is cooled I cut it to fit my square Tupperware container, put one layer of pastry in container pour over custard, pop other pastry layer on top and ice with normal icing and sprinkle with coconut. It does take time but the slaving over the stove is worth it! Hope you enjoy as much as we do! I do wonder if beating the custard with the cake mixer while it is cooling would make it fluffier?

Got this recipe from here and have made this a number of times and its delicious..

glasshalfull - 2016-03-12 19:07:00

The Golden Tulip Cake shop in Palmerston North does amazing custard squares too.

oopie - 2016-03-14 14:29:00

mackenzie2 wrote:

I hadn't made these for ages, but the lads wanted them in the weekend, all gone by the sunday night.... Must admit I did help them.
This is a receipe I have been using for years, and YUM !!!

Heat 3 cups milk and 100gm butter Shake the following together in a sealed container till mixed - 4 heaped Tbsps cornflour 6 tsp icing sugar 2 eggs 1/2 cup of each milk and cream. Add to the milk/butter mix and simmer 5 mins till thickened, add 1 tsp vanilla. Coolmixture, I put pot lid back n to stop a thick crust... Cook 2 pces of pastry. Put custard between pastry and ice with the following 30gm butter (melted) 1/2 v tsp vanilla, icing sugar and water to mix, sprinkle with coconut. Enjoy

I made this on Tuesday for the Bloke to take to work. Massive thumbs up! Thanks.

oopie - 2016-03-17 14:02:00

I've tasted one done by Jamie Oliver, which was lovely but never been able to find the recipe on Google

cottagerose - 2016-03-17 16:48:00

** bump **

autumnwinds - 2017-03-10 18:55:00

yum

pixiegirl - 2018-03-04 17:10:00

diamond-fan wrote:

Butterscotc-
h Caramel Custard slice is our family favourite, I have been making for 30 years and is a family recipe I remember from my childhood. A little time consuming but worth the effort.

500g packet puff pastry
1/2 cup sugar
2/3 cup cornflour
1/2 cup brown sugar (firmly packed)
1/3 cup custard powder
4 cups milk
2 tsp vanilla essence
50g butter
2 egg yolks

Cut pastry into two pieces,( to fit a lamington tin). Place on oven trays bake separately in a hot oven for 5 minutes. Line a lamington tin with baking paper, place one piece of pastry on base.

Spread sugar over the base of a heavy pan, cook over a low-med heat, without stirring until melted and golden. Remove from heat add 1 cup of milk, return to the heat, stir without boiling until toffee has melted. Remove from heat again, add remaining milk. Combine the brown sugar, custard powder and cornflour in a large pan, mix well. Gradually blend in the milk mixture. Stir constantly over heat until the mixture thickens. Reduce heat slightly, boil, stirring constantly for 2 mins. Remove and quickly stir in the vanilla, butter & egg yolks. Spread hot custard over the pastry, place the other piece of pastry on top. Refrigerate overnight.

Icing : 25g butter, 1/4 cup brown sugar, 1 tbsn milk, 3/4 cup icing sugar.

Combine butter, sugar and milk in a pot, stir until butter has melted. Beat in enough sifted icing sugar to give a thick consistency.

i

I was already craving a custard square, or three, and then I found this recipe! All I can say is, I think I may be in love - and I havent even made it yet!

baalamb - 2018-03-08 10:23:00

The member deleted this message.

steve0061 - 2018-03-10 18:23:00

I tried the recipe using Greggs Vanilla instant pudding - used 2 packets the first time and found it a bit sweet and also a bit 'loose' - very hard to cut. Second time I used 1½ packets, a pouch of mascarpone and 2 tsp gelatine in with the milk (used milk instead of cream because of the mascarpone - diet version ha ha!) ....goodness me, that was yummy!
Now I just have to master the art of cutting them neatly. Made in a tin it's not so bad, you just have to cut the whole thing into slices at once, if not the custard will squish out. Electric knife didn't do a great job and of course it has to be lifted out of the tin for that and so nothing to stop it squishing.
FWP, terrible!

patsprat - 2018-03-12 11:14:00

Have just made the Diamond-fans caramel butterscotch one. The custard alone is to die for. It is currently in fridge cooling off, but sadly thee is no way it will be left to set overnight!

baalamb - 2018-03-13 12:24:00

bump

bev00 - 2019-03-12 23:54:00

Arobake in Wellington do a good one but expensive but the best I found recently was the wild oats cafe in Carterton. Really good.

fxx99 - 2019-03-13 05:20:00

Cooplands Bakery custard squares best I have had for years

mrsvonflik - 2019-03-14 21:42:00

My sister used an instant pudding for the custard just add half the quanity of milk required. Two sheets of flaky pastry or pastry to suit and vanilla icing tastes nice I like them. quick and easy.

dilligaf_dah - 2019-03-14 22:13:00

The Chelsea Winter version is pretty good

korban - 2019-03-17 08:35:00

Best custard squares are at Top Nosh in Tapanui.

ccoffee - 2019-05-27 23:36:00