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Fairy bread croissant custard slice recipe
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Prep Time:
150 minutes
Cook Time:
15 minutes
Total Time:
165 minutes
Magical fairy bread meets creamy custard in this effortless no-bake croissant slice.
Ingredients:
  • 16 Mini Croissants
  • 70g (1/2 cup) custard powder
  • 70g (1/3 cup) caster sugar
  • 375ml (1 1/2 cups) milk
  • 300ml thickened cream
  • 40g butter, chopped
  • 110g jar summer fruits gel (see note)
  • Hundreds & thousands, to sprinkle
Instructions:
  • Preheat the oven to 180C/160C fan forced. Arrange croissants on a large baking tray and bake for about 5 minutes, or until warmed. Then, let them cool on a wire rack.
  • Whisk together custard powder, caster sugar, and 60ml (1/4 cup) milk in a saucepan to create a smooth mixture. Add cream and remaining milk. Heat gently, whisking until mixture thickens. Whisk vigorously to ensure a lump-free consistency. Stir in butter until melted and combined.
  • Transfer the custard into a heatproof bowl and allow it to cool until just warm, while stirring occasionally with a spatula to avoid a skin forming.
  • Prepare a 16 x 26cm slice pan by greasing it and lining it with baking paper, making sure the paper overhangs the long sides. Carefully slice the croissants in half horizontally using a small serrated knife. Place enough croissant bottom halves, cut-side up, on the pan to cover it neatly, using leftover croissant pieces to fill any gaps.
  • Spoon the custard over the croissant base, spreading gently for an even layer. Place croissant tops, cut-side down, over the custard (some may not be needed). Chill in the fridge for 2 hours to set.
  • Uncover the gel jar and microwave until liquified, about 1 minute. Allow to cool slightly. Brush the croissants and custard with a pastry brush (you may not need all the gel). Sprinkle with hundreds and thousands right away. Chill in the fridge for 10 minutes to set.
  • Transfer the slice onto a chopping board using the baking paper, then cut into squares for serving.

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