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‘Gaytime’ custard slice recipe
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Aussie-inspired decadent dessert: Double Decker Caramilk Custard Slice topped with chocolate ganache and biscuit crumb, reminiscent of beloved Golden Gaytime ice cream but with no melting worries!
Ingredients:
  • 3 sheets frozen puff pastry, partially thawed
  • 205g (1 1/2 cups) custard powder
  • 40.00 gm caster sugar
  • 1.5L (6 cups) milk
  • 2 x 180g block Caramilk chocolate, chopped
  • 180g block milk cooking chocolate, chopped
  • 125ml (1/2 cup) thickened cream
  • 10 Arnotts Malt O Milk biscuits, crushed
Instructions:
  • Preheat your oven to 200°C/180°C fan forced. Line 3 large baking trays with parchment paper and grease the base and sides of a 7cm-deep, 20cm square cake pan. Ensure to line the base and sides with parchment paper, leaving a 7cm overhang above the sides.
  • Lay one pastry sheet on each tray. Bake individually for 10-15 minutes until golden, puffed, and cooked. Let them cool slightly on the trays, then gently press down to flatten. Trim each sheet into a 20cm square and allow to cool completely.
  • In a large saucepan, whisk together custard powder and sugar. Pour in 250ml (1 cup) milk and stir until smooth. Gradually mix in the remaining milk. Place over medium-high heat and cook, stirring constantly, for 6-8 minutes until it thickens and comes to a simmer. Remove from heat and stir in Caramilk until smooth.
  • Lay one pastry square on the bottom of the pan. Spread half of the warm custard over the pastry. Add another pastry sheet. Repeat layering with the rest of the custard and pastry. Cover with plastic wrap and refrigerate for 4 hours until firm.
  • In a microwave-safe bowl, combine milk chocolate and cream. Microwave on High, stirring every minute, until melted (2-3 minutes). Stir until smooth, cool for 15 minutes, then pour over the pastry. Smooth the surface, sprinkle with biscuit crumbs, and refrigerate for 1 hour until set. Cut into squares before serving.

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