🍰 Vanilla Custard Cream Squares
📝 Ingredients:
For the Layers:
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1 package (about 1 lb / 450g) frozen puff pastry, thawed
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Powdered sugar, for dusting
For the Vanilla Custard Filling:
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2 ½ cups (600 ml) whole milk
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½ cup (100g) granulated sugar
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¼ cup (30g) cornstarch
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4 large egg yolks
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1 tbsp unsalted butter
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1 tbsp vanilla extract (or seeds from 1 vanilla bean)
👨🍳 Instructions:
1. Bake the Puff Pastry:
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Preheat oven to 400°F (200°C).
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Roll out and cut the pastry into two equal rectangles (about 9×13 inches).
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Prick all over with a fork to prevent puffing too much.
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Place on parchment-lined baking sheets, cover with another sheet of parchment and a baking tray to weigh it down (optional, for flat layers).
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Bake for 15–20 minutes, or until golden brown.
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Let cool completely.
2. Make the Custard:
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In a bowl, whisk egg yolks with sugar and cornstarch until pale and smooth.
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In a saucepan, heat milk until just starting to steam (do not boil).
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Slowly pour hot milk into the egg mixture, whisking constantly to temper.
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Pour mixture back into the saucepan and cook over medium heat, stirring constantly, until thick and smooth (about 5–8 minutes).
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Remove from heat, stir in butter and vanilla.
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Let cool to room temperature, stirring occasionally to prevent a skin from forming (or cover with plastic wrap pressed directly onto the surface).
3. Assemble the Squares:
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Place one pastry sheet in a 9×13-inch dish or tray.
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Spread cooled custard evenly over it.
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Gently place the second pastry sheet on top.
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Chill in fridge for at least 4 hours, or until firm enough to cut.
4. Serve:
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Dust with powdered sugar just before serving.
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Slice carefully with a serrated knife into squares.
✅ Tips:
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For neater slices, freeze the assembled slice for 30–60 minutes before cutting.
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Want extra flavor? Add a touch of almond extract or a layer of jam under the custard.
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For a shortcut, use instant vanilla pudding mixed with whipped cream — not traditional, but still tasty.
Would you like a no-bake version, gluten-free alternative, or chocolate custard variation?
