I've made custard squares for years using a recipe from a cafe owner. The secret to flat puff pastry (sounds strange) is to cook the pastry sheets, take them from the oven and then just stack the cooked pastry still on the trays on top of one another and finish with an emtpy tray. Saves a lot of mucking around rolling etc to get them flat.
Use any stiff custard recipe provided here.
I love them with passionfruit icing.
An electric bread knife makes cutting through the pastry and custard a breeze.
griffo4,
Jul 31, 6:40am
cooks l keep my denheath ones in the freezer or else l would eat them all in one go they are just soo nice and l haven't found anything that has come close but l might try some of these recipes but l like the light fluffy custard like denheath they send me emails with their specials and l sit and drool at them, lol
waswoods,
Jul 31, 9:31am
I made this recipe tonight - it was delicious and very easy - thanks!
allurs,
Jul 31, 10:08am
I've never in my life made this before but I really wanna make it for my ma! But some help would be great!
1 - what kind of dish/tray do you cook the pastry on? 2 - do you leave the pasty in the dish/tray before you add the custard? or do you cook the pastry on a tray and then transfur the pastry into a dish that hasa side when its cold and then add the filing etc? 3 - once you've added the custard, how long do you leave it to set before you cut it? !
darlingmole,
Jul 31, 10:23am
good questions allurs~! I was about to ask pretty much the same questions ... ... ...
darlingmole,
Jul 31, 10:25am
no custard square shall escape my scrutiny! )
Quote eastie3 (30 )4:29 pm, Fri 30 Jul #25
you CRACK me up eastie! ! ! ! we need more people like you to police the good, the bad and the ugly in cooking. Have a cool weekend x
margyr,
Jul 31, 6:03pm
when cooking the sheets of flakey pastry i just cook them on an oven tray, if you have a baking tray that they fit into with sides then when you want to add the custard put the bottom one in there, although as the custard is thicker than normal it usually starts to set as soon as you start pouring it on the pastry so I dont put mine into another dish. After you have iced it I trim about 1/2 to 1 inch off from around the sides and hey presto yummy custard squares.
steamylee,
Aug 3, 10:04am
ok so i made custard squares and they were amazing. within 12 hours they were all gone! ! ! and i only got two little bits! ! lol. thanks guys! !
elliehen,
Aug 3, 12:18pm
For that very reason, your own home-made will always be more trustworthy than the shop!
A few years ago Consumers' Institute did a test of custard squares and chicken rolls throughout the country - faecal coliforms were rife.
cap,
Aug 3, 9:37pm
I still stick with the Pak n Save ones. I actually tried a Denheath one yesterday and found it quite different to what I expect from a custard square. I did like the coconut on the top but found the filling rather odd - not horrible just odd.
pickles7,
Aug 3, 10:14pm
Pak n save are putting a little more mock cream in there custard than the should. When you bite down the filling is out the sides and down your suit. NASTY. was the coconut rancid... . cap... . Custard squares need to be kept chilled, it is a milk product and will go off. How long dose it take to sour a cup of milk on your bench, ? .
rosathemad,
Oct 28, 7:54am
My old flattie calls them salmonella squares! ;-) I love them though, I'm Mrs Cake and it seems my custard square obsession has beaten me to this thread!
The Denheath ones definitely are different - but I love them too. :-) I made some custard squares the other day using a recipe from the Foodlovers forum, using instant pudding for the custard - I was very dubious but they were actually really good and super easy.
Could I use the commercial custad? How would I thicken it enough?
245sam,
Nov 15, 11:22pm
toenails, I have a recipe (personally untried) of Robyn Martin's in one of her Quick n Easy books that uses commercially prepared custard for custard squares - the filling is 4 tsp gelatin, 2 tbsp water, 1 x 1 litre carton prepared custard.
Hope that helps.:-))
anne1955,
Jul 26, 7:37am
I use the cheats way.instead of pastry use water biscuits.it's an old tupperware recipe.
pam.delilah,
Jul 26, 7:40am
from an old Edmonds cook book
175g 6ozs flakey pastry, cut in half and each piece rolled very thin. Prick well all over and bake at 215C 10- 12 mins. The filling is 1 1/2 cups milk, 50g butter, 2tblsp Edmonds Cornflour, 3tblsp icing sugar, 1 egg, vanilla essence. I cup milk in a saucepan with the butter and heat. Mix cornflour and sugar with the remainder of the milk to a smooth paste and add beaten egg. Pour in hot milk and butter and return to the saucepan; cook until the mixture thickens, then cook for 5mins stirring all the time. Add vanilla and when cold spread between the pastry. Ice the top and sprinkle with cocoanut.
pam.delilah,
Jul 26, 7:42am
a recipe H&P custard squares Line 23 x 23cm container with Huntley & Palmers cracker biscuits to form base of slice. For the custard;; 1 pint milk - reserve some to mix dry ingredients below. Melt 4 ozs butter, add 1/3 cup sugar & milk. Bring to nearly boiling. Mix 2 heaped tsps custard powder & 3 heaped tblsps cornflour with saved milk. Vanilla to taste if liked. Take mixture in saucepan off heat, add custard/cornflour mixture. Keep stirring. It will thicken almost instantly into a gluggy, sticky custard. Spread over biscuit base. Put a layer of biscuits on top. Ice when cold
2boysmum,
Jul 26, 8:03am
Easy but nice recipe.
Cook two sheets of pre-rolled flaky pastry recipe (place a baking rack on top while cooking or you will get two pillows).
CUSTARD:
5 cups of Milk 1 cup of Sugar 1 cup custard powder.
Make custard by heating four cups of the milk in a microwave safe bowl.Once piping hot add the sugar and then the rest of the milk mixed with the custard.Heat for one min at a time until thick.
Pour custard over one sheet of the pastry in a same sized container then top with the other sheet.Ice with either pink icing dusted with coconut OR passionfruit icing.Place in fride until serving.
ballito,
Jul 26, 9:45am
Mum always made the Edmonds recipe and they were delicious.Hope this helps.
bisloy,
Jul 26, 10:50am
You can use puff pastry sheets too, to save time. I just make a really thick custard with vanilla in it then ice with icing sugar, vanilla and water.
margyr,
Jul 26, 6:21pm
cook the sheets as suggested with pricks in them let them rise up and when you get them out of the oven just gently roll them flat, this way the pastry will be nice and crisp, also I just use the custard powder and double the amount of powder to liquid. Icing is just icing sugar, knob of butter, vanilla essence and water. Use a serated knife to cut when cold.
mackenzie2,
Jul 26, 8:12pm
I hadn't made these for ages, but the lads wanted them in the weekend, all gone by the sunday night. Must admit I did help them. This is a receipe I have been using for years, and YUM !
Heat 3 cups milk and 100gm butter Shake the following together in a sealed container till mixed - 4 heaped Tbsps cornflour 6 tsp icing sugar 2 eggs 1/2 cup of each milk and cream. Add to the milk/butter mix and simmer 5 mins till thickened,add 1 tsp vanilla. Coolmixture, I put pot lid back n to stop a thick crust. Cook 2 pces of pastry. Put custard between pastry and ice with the following 30gm butter (melted) 1/2 v tsp vanilla, icing sugar and water to mix, sprinkle with coconut. Enjoy
cookessentials,
Jul 26, 9:16pm
Gosh, have not had a custard square in years.I am not a fan of cold custard,however, i can be occasionally tempted by a really good custard square! - I must say, I am partial to the "Denheath" ones.
griffo4,
Jul 26, 9:55pm
Oh cooks don't get me started on the Denheath ones l get them sent up every now and then and they just don't last round here they are just so nice and nothing in the shops comes close to them anymore,lol
cookessentials,
Jul 26, 10:10pm
Oh griffo, I couldn't have them sent to me, I would inhale them LOL. I used to occasionally have one at a local cafe served with a passionfruit coulis on the side.
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