- 1
- 90 mins
- 110 mins
Ingredients
- 500 g (4 cups + 2tbsp) flour
- 1 tbsp dried yeast
- 50 g (3-4 tbsp) sugar
- 75 g (1/3 cup) melted butter
- 1 medium egg
- 250 ml (1 cup) warm milk
- 1 vanilla bean
- 60 g (4tbsp) sugar
- 1 l (4cups) milk
- 6 tbsp corn flour
- 5 egg yolks
- 200 g (7 oz) dark chocolate
- Plus a little extra butter for greasing.
Preparation
Step 1
Instructions
Place all dry ingredients (500g flour, 1 tbsp yeast and 50g sugar) into a large bowl (the dough will need space to rise)
Next add all wet ingredients to the bowl (1 egg & 250 ml warm milk)
Bring the dough together - I tend to start by mixing all ingredients together with a wooden spoon before I take it out of the bowl to knead it with my hands. You might need a little extra flour to bring the dough together.
Cover the dough with cling film and let it rise in a warm place for about 1 hour
In the meantime make the vanilla custard - add 5 egg yolks and 50g caster sugar to a bowl
Whisk it until it becomes nice and thick and light in colour (about 5-10 minutes). You can do this by hand or with an electric mixer
Mix in 6 tbsp of corn flour (this is what thickens the pudding)
Cut open the vanilla bean and scrape out the vanilla seeds inside. Put the vanilla seeds and the vanilla bean together with 1l milk into a pot. (Alternatively you use high quality vanilla bean paste)
Slowly bring the milk to a simmer
Take out 3 tbsp of the hot milk and add it to the egg mixture
Add the egg mixture to the pot of milk on the hob and bring it to a boil while whisking
Continue to whisk until it nicely thickens after about 2-3 minutes. Take it off from the heat and let it cool down
Lightly grease a deep baking tray with a little butter
Your dough should have nicely risen in the meantime
Divide the dough into one bigger and one smaller piece - you will need about ⅔ of the dough for the base and ⅓ of the dough for the top
Roll out the dough for the bottom until it is approximately the size of the baking tray
Lift the dough on to the tray and the ends
Spread the custard all over the base
Roll out the dough for the top
Carefully lift the sheet of dough on top of the custard filled base
Bring the ends together and use a fork to prick it all over
Place the cake into a preheated oven at 200ºC (390 F) oven for about 17-20 minutes. Take the cake out of the oven and let it cool down completely
Once the cake has cooled down completely. Melt 200g of dark chocolate over a hot waterbath (bring the water just to a simmer and avoid getting any water into the melted chocolate)
To finish the Vanilla Custard Slices spread the melted chocolate all over the top. Let it cool and settle before you slice the cake
Instructions