Caramel Custard Slice
November 29, 2018
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (162.4 g)
- Calories 269.4
- Total Fat - 8 g
- Saturated Fat - 4.4 g
- Cholesterol - 18.6 mg
- Sodium - 191.4 mg
- Total Carbohydrate - 44.2 g
- Dietary Fiber - 0.5 g
- Sugars - 27.6 g
- Protein - 6.1 g
- Calcium - 190.7 mg
- Iron - 0.9 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.1 mg
Grease an 18cm (base measurement) square cake tin with cooking oil spray and line base and sides with baking paper, extending paper 1cm above tin.
Line base of prepared tin with 9 biscuits, in a single layer, shiny side down.
Put butter, brown sugar and syrup in a medium saucepan and bring to the boil and continue to boil vigorously, stirring constantly for 4 minutes and then remove from heat and whisk in condensed milk and return to the stove over medium heat and cook, stirring constantly, for 8 minutes or until very thick and slightly deeper caramel in colour and then remove from heat.
Put custard powder and 250ml of the milk in a large heatproof bowl and whisk until combined, then pour in hot condensed milk mixture, whisking until smooth.
Return mixture to saucepan over medium heat and pour in remaining milk and cook, stirring constantly with a whisk, for 5 minutes or until very thick, then continue to cook, stirring vigorously for a further 30 seconds and then spoon on top of biscuits in tin.
Top with a second layer of 9 biscuits, shiny side up and refrigerate for 2 hours or until set firmly.
To make icing, put icing sugar, cocoa and water in a bowl and stir until smooth.
Spoon icing over slice and refrigerate for a further 1 hour or overnight, if convenient, until icing sets.
Using biscuits as a guide, slice into 9 squares to serve.
Tips & Variations
No special items needed.