A Nostalgic Journey to Childhood with Homemade Custard Slices | The Cape Grocer

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A Nostalgic Journey to Childhood with Homemade Custard Slices

Do you recall those cherished moments when your mom would accompany you to your local Pick 'n Pay bakery to buy a custard slice?

I certainly do!

This delight, with its rich, creamy layers of custard, pastry, and icing, is akin to a slice of heaven melting in your mouth. Every bite is a guaranteed trip down memory lane.

Today's recipe, inspired by a childhood memory of Abigail Donnelly from her time growing up in Zimbabwe, echoes this sentiment. Abigail fondly remembers her Ouma (grandmother) taking her to the bakery to buy custard slices. We hope that this recipe brings as much joy to you as it does to us.

Let's get baking!


For the rough puff pastry:

  • 198 g butter, frozen and grated
  • 325 g flour
  • A pinch of salt
  • 1 T lemon juice
  • 8–10 T ice-cold water

For the filling:

  • 1½ cups milk
  • 1½ cups cream
  • 3 T butter
  • 1 vanilla pod, seeded
  • 1 t fresh nutmeg, grated
  • 150 g caster sugar
  • ½ cup water
  • 50 g cornflour
  • 6 free-range eggs, separated

For the icing:

  • 3 T fresh lemon juice
  • 200 g icing sugar, sifted
  • 3 T water
  • 100 g cocoa powder, sifted

Pro Tip: To make the perfect custard slice, ensure all ingredients are cold.


    Step 1 : In a glass bowl, combine flour and salt.


    Step 2 : Grate the cold butter and add it to your glass bowl.


    Step 3 : Use a butter knife to cut in the flour, butter and salt together. No need to incorporate the butter into the flour. It will help with the little pockets of air into the pastry.


    Step 4 : Squeeze a little lemon juice into the pastry. The acidity helps with the stretchiness of the pastry.



    Step 5 : Slowly add cold water to the pastry and combine until the pastry comes together.


    Step 6: Use your finger tips to mix the pastry. Avoid using the palm of you hands so that it's not too hot.  Remember everything has to be cold. 



    Step 7: Wrap the pastry in cling wrap and place in the fridge for an hour.


    Now its time to make the custard.

    Step 8: In a saucepan, add the cream and milk.


    Step 9: Now add the vanilla paste to your bowl.



    Hester Van Der Sandt on January 30 2023 at 06:54PM

    Dit lyk heerlik ek kan dit so goed onthou my mond water sommer.

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