Low Sodium Baked Custard Slice

Indulge in the creamy decadence of this Low Sodium Baked Custard Slice, a healthier twist on the classic dessert that doesn't compromise on taste. Featuring flaky unsalted puff pastry and a velvety custard filling infused with aromatic vanilla bean and a hint of nutmeg, this dessert is both sophisticated and easy to make. With its reduced sodium content and naturally sweetened profile, it's perfect for those seeking a lighter treat without sacrificing indulgence. A sprinkle of powdered sugar adds the finishing touch to this elegant, make-ahead dish, ideal for family gatherings, tea parties, or simply satisfying your sweet tooth. Whether served chilled or at room temperature, every bite of this custard slice is a creamy, crispy delight!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2 sheets unsalted puff pastry
• 3 cups whole milk
• 2 tablespoons unsalted butter
• 1 whole vanilla bean
• 0.75 cup granulated sugar
• 0.33 cup cornstarch
• 3 whole large eggs
• 2 yolks large egg yolks
• 0.25 teaspoon nutmeg
• 2 tablespoons powdered sugar

Directions

Step 1

Preheat your oven to 390°F (200°C).

Step 2

Line a 9x9 inch square baking dish with parchment paper, with overhang on all sides to help lift the custard slice out later.

Step 3

Lay one sheet of unsalted puff pastry in the base of the baking dish, pressing it into the corners. Prick the pastry all over with a fork.

Step 4

Bake the pastry in the preheated oven for about 10 minutes or until golden brown. Remove from oven and set aside to cool.

Step 5

Meanwhile, heat the milk and butter in a medium saucepan over medium heat. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk mixture. Heat until just boiling, then remove from heat and let it infuse.

Step 6

In a large bowl, whisk together the sugar and cornstarch. Add the eggs and egg yolks, and whisk until smooth.

Step 7

Remove the vanilla pod from the milk and slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.

Step 8

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and starts to bubble.

Step 9

Once thickened, pour the custard over the baked pastry layer in the baking dish, smoothing it out evenly.

Step 10

Cover the top with the second sheet of unsalted puff pastry, trimming to fit if necessary. Lightly press down.

Step 11

Reduce oven temperature to 350°F (180°C) and bake for another 25-30 minutes, or until the top is lightly browned and crispy.

Step 12

Remove from oven and allow to cool in the dish. Once cooled, refrigerate until completely set, about 4 hours or overnight.

Step 13

Once set, lift the custard slice out of the dish using the parchment overhangs. Dust the top with powdered sugar before slicing and serving.

Nutrition Facts

Serving size	(1235.7g)

Amount per serving	% Daily Value*
Calories	2249.7

Total Fat 110.0g	0%
Saturated Fat 55.0g	0%
Polyunsaturated Fat 0.8g
Cholesterol 1075.8mg	0%
Sodium 516.7mg	0%
Total Carbohydrate 268.9g	0%
Dietary Fiber 2.4g	0%
Total Sugars 201.9g
Protein 54.5g	0%

Vitamin D 478.1IU	0%
Calcium 1047.2mg	0%
Iron 6.6mg	0%
Potassium 1474.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.4%

Protein: 9.5%

Carbs: 47.1%