Vanilla Custard Cream Squares

Here’s a classic, no-emoji recipe for Vanilla Custard Cream Squares — flaky pastry layers filled with smooth, rich vanilla custard and topped with a light dusting of powdered sugar or icing.

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Vanilla Custard Cream Squares

(Also known as Vanilla Slice or Custard Slice)

Servings

9–12 squares

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Ingredients

For the Pastry

• 2 sheets puff pastry (store-bought or homemade), thawed

For the Vanilla Custard Filling

• 3 cups whole milk

• ½ cup heavy cream (optional, for extra richness)

• ¾ cup granulated sugar

• 4 large egg yolks

• ⅓ cup cornstarch

• 2 tablespoons unsalted butter

• 2 teaspoons vanilla extract

• Pinch of salt

For the Topping (choose one)

• Powdered sugar, for dusting
  or

• Simple vanilla icing: 1 cup powdered sugar + 1 tablespoon milk + ½ teaspoon vanilla extract

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Instructions

1. Bake the Pastry

1. Preheat oven to 400°F (200°C).

2. Place each puff pastry sheet on a parchment-lined baking sheet.

3. Prick all over with a fork to prevent puffing too much.

4. Bake for 12–15 minutes, or until golden and crisp.

5. Cool completely, then trim each sheet to fit an 8×8-inch (20×20 cm) square dish.

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2. Make the Vanilla Custard

1. In a medium saucepan, heat milk and cream over medium heat until just steaming (do not boil).

2. In a separate bowl, whisk together sugar, egg yolks, cornstarch, and salt until smooth and pale.

3. Slowly pour the warm milk into the yolk mixture while whisking constantly.

4. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thickened (about 5–7 minutes).

5. Remove from heat and whisk in butter and vanilla extract until smooth.

6. Let the custard cool slightly (cover with plastic wrap directly on the surface to prevent a skin).

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3. Assemble

1. Place one sheet of baked puff pastry on the bottom of the baking dish.

2. Pour the custard evenly over the pastry.

3. Top with the second pastry sheet, pressing gently to secure.

4. Chill in the refrigerator for at least 4 hours, or until fully set.

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4. Finish and Serve

• Dust the top with powdered sugar or drizzle with vanilla icing.

• Cut into squares using a sharp knife (wipe the blade between cuts for clean edges).

• Serve chilled.

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Storage

• Store covered in the refrigerator for up to 3 days.

• Best enjoyed cold for firm, clean layers.

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Tips

• For extra flavor, add a scraped vanilla bean or ½ teaspoon of vanilla bean paste to the custard.

• Use a serrated knife to slice without crushing the pastry.

• If you prefer a thicker filling, increase the cornstarch to ½ cup.

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Would you like me to include a no-bake version using graham crackers or tea biscuits instead of puff pastry?