This vanilla slice is one of the first desserts I learnt to make from my Italian mother-in-law… an absolute rockstar in the kitchen. She was a natural in the kitchen and always looked so effortless as she whipped up mouth-watering dishes that brought us all together.
Nonna’s Vanilla Slice
- 18 Arnotts Lattice biscuits
- 6 egg yolks
- 6 Tb castor sugar
- 3 Tb cornstarch
- 500 ml milk
- 1 Tb vanilla extract
- pinch nutmeg
- 3 sprigs thyme optional
Prepare a tin which can snugly fit in 9 lattice biscuits, side by side. Line generously with cling film allowing enough overhang to fold back over the vanilla slices. Place a layer of lattice biscuits on the bottom, shiny side down.
In a medium bowl, whisk the yolks, sugar and cornstarch together until there are no lumps.
In a small saucepan, warm up the milk, just to a boil (infusing in the thyme if using). Remove thyme twigs and slowly pour the hot milk into the yolks, while whisking vigorously. Add in the vanilla and nutmeg.
Pour the mixture back into the saucepan and whisk over low heat until thick. Pour the custard onto the lattice biscuits and smooth out the top. Place the remaining lattice biscuits on top, shiny side up.
Bring up the extra cling wrap and cover the slices. Set in the refrigerator for at least 2hrs.
Serve dusted with icing sugar!