Vanilla Custard Cream Squares
Crispy layers of puff pastry filled with smooth vanilla custard make these Vanilla Custard Cream Squares a bakery-style dessert that’s surprisingly easy to make at home. Light, creamy, and utterly satisfying, they’re perfect for family gatherings or a cozy weekend treat.
Ingredients
- 2 sheets puff pastry store-bought or homemade
- 1 egg beaten (for brushing)
- 4 cups 1 L whole milk
- 1 cup 200 g granulated sugar
- ½ cup 60 g cornstarch
- 6 large egg yolks
- 2 tsp pure vanilla extract or 1 vanilla bean, split and scraped
- ¼ tsp salt
- 3 tbsp unsalted butter cubed
- 1 cup 240 ml whipped heavy cream (optional, for a lighter filling)
- Powdered sugar for dusting
Instructions
- Preheat oven to 400°F (200°C). Lay puff pastry on parchment-lined trays, prick with a fork, and brush with beaten egg. Bake 12–15 minutes until golden and crisp, then cool and press gently flat if needed.
- Heat milk and half the sugar in a saucepan until steaming. In a bowl, whisk egg yolks, remaining sugar, cornstarch, and salt until smooth. Gradually pour in the hot milk while whisking, then return to the pan and cook until thick and creamy.
- Stir in butter and vanilla, then cover with plastic wrap touching the surface and let cool completely.
- Place one sheet of pastry on a platter and spread custard evenly on top. For a lighter texture, fold in whipped cream before spreading. Add the second pastry sheet and align the edges. Chill for at least 4 hours or overnight to set.
- Before serving, dust with powdered sugar. For clean cuts, use a sharp knife dipped in hot water and wipe between slices.