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Does anyone what is the best way to cut vanilla slice?

I always seem to struggle when cutting the vanilla slice; I bought an expensive Serrated Knife but still would not be able to cut it properly. My problem is when cutting the vanilla slice it collapses and all the custard oozes out from the sides, so I end up with a squashed and flat vanilla slice.

I really appreciated if I can get help form someone professional like chefs.

I am desperate please, as I always end up putting the whole thing in the bin, you can imagine how much ingredients I waste every time I make.

Many thanks in advance

If you are having a hard time cutting the custard then consider this. You can chill it in the freezer and then cut it. Or do this. Take your knife and use the tip of it. When you begin to cut it only use the tip. Place it in the pie and tap it as you slice so that you do not put pressure on the pastry. Or you can use that technique to just cut the top pastry layer, then now that it is punctured you can cut down into the custard. When you remove custard from the pan use a tiny spatula which you can purchase from any chef store. There are many tricks to cutting things like pastry or sushi. It takes practice. Combine the two methods and it should be simple. The pressure of the knife should cut the slice without massacuring it. Try the technique.. I only can describe it as a puncturing motion or a puncture then saw, but use a shorter amount of the knife so you can control it. Puncture the pastry one time with the knife, then go back and cut it again. Maybe your custard is too thin?? Might want to check on that. You can add some gelatin to make it more stiff. Maybe make the layer thinner until you get the hang of the cutting technique. If you have a heavy serrated that is always good too.. it helps with the weight, which makes the cutting less difficult. Do not.. I repeat do not not slice down. The pastry will crumble and the custard will be crushed.

Tip for cutting soft things- use dental floss

You can always make the pastry and the custard separate by cutting pastry to size before baking. Then just layer them individually, and call it a deconstructed vanilla slice. If you use cornstarch to make it set remember cornstarch also alters the flavor by removing flavor. Play AROUND with your food and find different methods. And if you use the serrated knife with the method I told you it will not make crumbs in the dessert. It is better because it can saw and that way it does not smash the pastry.

PS a serrated Steak Knife works well too..try it out for size. And when you remove a piece, start from a center piece and work out.

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