Spiced Camel Milk Custard Slice

Take this British teatime favourite and add a dash of Arabic flare for a mouth-watering dessert treat!
Camel Milk Custard Slice
ITP Images
Camel Milk Custard Slice
May 05, 2019
Preparation Time 30 minutes
Cooking Time 45 minutes
Serves 18

PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


2 packages (400g) frozen puff pastry, thawed
4 tbsp spinneysFOOD Extra Fine Caster Sugar
70g cake flour
80g cornflour (cornstarch)
1 pinch of spinneysFOOD Salt
100ml water
3 large eggs, separated
1L camel milk
1 spinneysFOOD Cinnamon Stick, broken in half
2 star anise
1 tonka bean, crushed (optional)
1 pinch of ground cardamom
210g spinneysFOOD Fine Grain
White Sugar
60g salted butter
spinneysFOOD Super Fine Icing Sugar, for dusting


  • 1

    Preheat the oven to 180ºC, gas mark 4

  • 2

    Line a 20x30cm cake tin with baking paper – allow some of the paper to hang over the sides to make it easier to lift out later

  • 3

    Place the pastry sheets on baking trays lined with non-stick baking paper and sprinkle with the caster sugar. Top each pastry sheet with non-stick baking paper and place an additional baking tray on each pastry sheet as a weight. Bake for 20-25 minutes or until golden

  • 4

    Cool completely on wire racks. Using a serrated knife, trim the pastry sheets to 20x30cm, to fit the bottom of the lined cake tin. Set aside

  • 5

    Make a paste with the flour, cornflour, salt, water, egg yolks and ½ cup of the camel milk. Heat the remaining camel milk, spices, sugar and butter until just below boiling point. Strain into the paste while whisking. Return to the pot and cook until the custard is thick, stirring continuously – about 5 minutes

  • 6

    Whip the egg whites until stiff then fold into the lukewarm custard

  • 7

    Pour the custard over the puff pastry and place another layer of puff pastry on top

  • 8

    Allow to set in the fridge until completely cool

  • 9

    Use a serrated knife to cut into slices and dust with icing sugar to serve


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