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Slices

Semolina Custard Slice

Name: Semolina Custard Slice
Prep time: 30 min
Cook time: 1 h
Yield: 8
Ingredients: SLICE; 500g Filo Pastry; CUSTARD; 8 Cups (2 Litres) Milk; 4 Eggs; 1 ½ Teaspoons Vanilla Essence; 185g Unsalted Butter, melted; 1 ½ Cups Semolina; 1 Cup Chelsea White Sugar; A little grated Lemon Peel; SYRUP; 1 ½ Cups Chelsea White Sugar; Rind of ¼ Lemon; 2 Tablespoons Honey; 1 ½ Cups Cold Water; ¼ Cup Lemon Juice

Preparation

30 mins

Bake

1 hours

Difficulty

Easy

Servings

Treat yourself to a slice of creamy indulgence with this semolina custard slice. Layers of velvety smooth custard are sandwiched between slices of buttery pastry and baked to golden and flaky.

Slices

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Ingredients
Method

Ingredients

SLICE

500g Filo Pastry

CUSTARD

8 Cups (2 Litres) Milk
4 Eggs
1 ½ Teaspoons Vanilla Essence
185g Unsalted Butter, melted
1 ½ Cups Semolina
1 Cup Chelsea White Sugar
A little grated Lemon Peel

SYRUP

1 ½ Cups Chelsea White Sugar
Rind of ¼ Lemon
2 Tablespoons Honey
1 ½ Cups Cold Water
¼ Cup Lemon Juice

Chelsea Products in Recipe

White Sugar

The uniform size of the...

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Method

SLICE: : 1 : Unwrap the filo pastry and spread it flat. (To prevent the filo pastry drying out, cover with a damp tea towel whilst using it). Using an upturned 28 x 25cm (10 x 11 inch) baking tray as a guide, trim pastry to fit into the tray.

Place a sheet of pastry into base and brush well with melted butter.

2 : Using half the quantity of pastry continue layering and buttering. Set this aside and prepare the custard.

CUSTARD: : 1 : Heat milk in large saucepan to simmering point, then reduce the heat. Gradually sprinkle the semolina onto the milk, stirring constantly, until the mixture boils and thickens.

2 : Reduce the heat to very low, and allow the semolina mixture to simmer gently for 5 minutes, stirring constantly. Remove from heat and cool slightly.

3 : Beat the eggs thoroughly, with the Chelsea White Sugar and vanilla.

4 : Gradually add to the semolina mixture and blend in thoroughly. Allow the mixture to become cold, then pour or spoon it onto the pastry base in the baking tray. Spread evenly.

5 : Place a sheet of pastry on the custard, brush well with butter, then continue adding pastry and brushing with butter until all the pastry has been used. Chill until the custard has thickened and is very cold.

SLICE: : 1 : Preheat oven to 220oC (440oF), bake for 15 minutes, then reduce the oven temperature to 160oC (325oF) and cook for another 40 minutes.

SYRUP: : 1 : Place all the ingredients for the syrup into a large saucepan; stir over a low to moderate heat until the Chelsea White Sugar dissolves.

2 : Bring to the boil, uncovered and cook for several mins. Allow to cool, discard lemon rind.

3 : When the pastry is removed from the oven, cut into squares or diamond shapes.

4 : Spoon the syrup over the hot pastry, ensuring that is seeps between the squares or diamond shapes. Cool, then refrigerate until serving.