Cook, then add butter. Continue cooking over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 minutes more. Remove from the heat, then stir in seeds from 1 vanilla bean and 4 Tbsp (60g) cold, cubed unsalted butter. Continue whisking until the butter is completely mixed in.
Assemble, then chill. Line the 8×8 pan fully on the bottom and all sides with aluminum foil. Be sure to leave enough overhang for easy removal. Place one piece of cooked puff pastry on the bottom. Pour the warm custard on top (you can run it through a sieve first if you like, see note below), then use a spatula to smooth into a flat, even layer. Place the second piece of puff pastry on top, then gently press down to adhere. Cover tightly with plastic wrap or foil, then refrigerate for at least 4 hours or overnight.
Slice then serve! Gently lift the slice out of the pan using the overhang of foil. Transfer to a cutting board, then carefully use a serrated knife to cut into 9 larger or 16 smaller squares. It can be helpful to score the top pastry first before cutting all the way through to the bottom. Wipe the blade clean in between cuts to keep the slices neat. If you’re less concerned with even slices, you can slice without scoring. Dust with powdered sugar, then enjoy!
Notes
Serving size is based on cutting the vanilla slice into 9 larger squares (instead of 16 smaller squares).
Make-Ahead: Vanilla slice can be prepared up to 24 hours in advance. The flavors meld together beautifully with time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: While the custard may lose some of its creamy texture upon thawing and the puff pastry may be less crisp, you can freeze leftovers for up to 1 month if you really want. Wrap tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight.
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