Vanilla Slice with NO cream

[funnyfarm2]

Very excited that everyone seems to like this recipe!

I recently made some for a school fund raiser, sold each slice for $3 a piece, and people were coming back for more.

I am about to make with lattice biscuits as I have run out of pastry. I think they will probably be sweet enough without icing. Will see how they go.

[deedub]

Great to hear from you funnyfarm - I love this slice! I am dying to make it again but I'm too scared because I know I'll just eat it!

[funnyfarm2]

I know what you mean! I try to only make it when I am going somewhere, that way I can't eat the whole lot!

A friend of mine has frozen it and says that it freezes well. I must try it one day as it would be great to be able to wrap and freeze in portions.

[astarra]

Awesome if it can freeze, DH loves it for work lunch boxes. Looking forward to hearing from anyone who freezes it - or I'll try it next time I make some. 

[knittercook]

Am going to make these for lunches, am going to use Sao biscuits as that is how I always made them.  I like Sao biscuit better than pastry.

[obbie]

Yum no calories...

[knittercook]

funnyfarm, they are amazing! The custard is the perfect consistency and the Sao biscuits fitted perfectly in the square Tupperware container as well.  A 5/5 recipe, thank you for sharing 

[funnyfarm2]

Good to know about the Sao's knittercook, as the lattice biscuits were a bit disappointing. They didn't really stick to the custard like the pastry does, and were not a great fit for my tupperware container. I will definitely give the Sao's a go if I don't have pastry on hand next time.

[Juanita]

Thank you very much for the recipe.

I only put 200 g sugar in - quite sweet enough!

But I found the custard too thick for my taste - it immediately set to a jelly-like almost rubbery consistency - I will try it again with less cornflour - perhaps 100g thickener altogether - 50g custard powder and 50g cornflour with the 2 eggs should be enough for the almost 1 litre of milk, I think.

I'll be back...

[funnyfarm2]

Juanita did you add the butter at the end? The butter is really important as it seems to stop the custard from having that horrible rubbery texture. I learned that when I forgot to add it one time.

[*suzanne*]

I made this today to take to my mums and it looks and tastes divine, thank you so much 

[thermo18]

Made these yesterday, a major hit  , I went passed the bakery's and they were charging $4.50 for one, knew I had seen this recipe somewhere and was wrapped I didn't need to buy ingredients as I had everything. The best part was they tasted and looked just liked the bought ones, so yummy 

[disaster chef]

Made these yesterday with Lattice biscuits instead of pastry and they were a huge hit.  Thank you for posting the recipe.

[maddy]

I succumbed, and made this last night  .
Left overnight to chill, so looking forward to tasting and cutting up later.
It's so easy...don't know why I haven't made it before....Hubby a very happy man, and for the record, we both knew them as snot blocks 

[Cornish Cream]

Hubby a very happy man, and for the record, we both knew them as snot blocks