Caramel Custard Slice

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 9 servings


  • 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

Step 1

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.

Step 2

Line base of prepared tin with 9 biscuits, in a single layer, shiny side down.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Top with a second layer of 9 biscuits, shiny side up and refrigerate for 2 hours or until set firmly.

Step 7

To make icing, put icing sugar, cocoa and water in a bowl and stir until smooth.

Step 8

Spoon icing over slice and refrigerate for a further 1 hour or overnight, if convenient, until icing sets.

Step 9

Using biscuits as a guide, slice into 9 squares to serve.

Tips & Variations

No special items needed.