why make this recipe
Vanilla Custard Cream Squares are a delightful treat that combines the rich flavors of vanilla and creamy custard with the crispiness of puff pastry. They are perfect for any occasion, whether it’s a family gathering, a dinner party, or just a little indulgence for yourself. This recipe is easy to follow, and the result is a delicious dessert that everyone will love. Plus, it’s a great way to impress your friends and family with your baking skills!
how to make Vanilla Custard Cream Squares
Ingredients
- 2 sheets puff pastry, make sure they’re thawed if frozen
- 2 tablespoons unsalted butter
- 2 teaspoons real vanilla extract
- 4 large egg yolks
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1/2 cup white sugar
- 1/2 cup heavy cream
- 2 cups whole milk
- A dusting of powdered sugar to finish
Directions
- Set your oven to 400°F (200°C). Lay out two baking trays with parchment paper. Grab the pastry sheets and poke them all over with a fork to prevent them from puffing up too much.
- Slide the pastry sheets in the oven and bake for about 12 to 15 minutes until they look brown and crunchy. Wait for them to cool.
- Cut one pastry sheet so it lays flat in the bottom of an 8×8-inch dish. Set the second piece aside for later.
- In a saucepan, mix the sugar, cornstarch, and salt. Whisk in the egg yolks. Slowly pour in the milk and cream while whisking until everything is smooth.
- Heat the pot over medium heat. Stir constantly until the mixture thickens and gently bubbles, about 7 to 10 minutes. Remove from heat, then add the butter and vanilla, mixing until shiny. Let this cool for about 5 to 10 minutes, stirring occasionally to prevent a skin from forming.
- Line the baking dish with the cooled pastry sheet. Pour in the warm custard and spread it evenly. Place the second pastry sheet on top and press lightly so it sticks.
- Place the dish in the fridge and let it chill for at least 4 hours, or even overnight, until everything firms up.
- When you’re ready to eat, dust a little powdered sugar on top. Cut into squares with a sharp knife, wiping the blade each time for tidy pieces. These squares taste best cold.
how to serve Vanilla Custard Cream Squares
Serve the Vanilla Custard Cream Squares chilled, dusted with powdered sugar. They make a wonderful dessert after a meal or a sweet snack during the day. You can also add fresh berries or a scoop of ice cream on the side for extra flavor.
how to store Vanilla Custard Cream Squares
Store any leftover Vanilla Custard Cream Squares in an airtight container in the refrigerator. They will keep well for about 3 to 4 days. Just remember to dust with powdered sugar again before serving for a fresh look!
tips to make Vanilla Custard Cream Squares
- Ensure the puff pastry is thoroughly thawed before using for the best texture.
- Whisk the custard constantly while it heats to avoid lumps.
- If you want an extra creamy custard, you can substitute some of the whole milk with additional heavy cream.
variation
You can add different flavors to the custard by including lemon zest or almond extract for a twist. You can also use chocolate instead of vanilla for a rich chocolate custard.
FAQs
Q: Can I use a different type of pastry?
A: While puff pastry works best for this recipe, you can try using shortcrust pastry. It will give a different texture, but still be delicious.
Q: How do I know when the custard is thick enough?
A: The custard should coat the back of a spoon and gently bubble. If it’s too runny, continue cooking for a few more minutes while stirring.
Q: Can I freeze Vanilla Custard Cream Squares?
A: It’s best not to freeze them, as the texture of the custard and pastry may change. They are best enjoyed fresh from the refrigerator!
Vanilla Custard Cream Squares
Delightful dessert squares featuring rich vanilla custard layered between crispy puff pastry, perfect for any occasion.
- Total Time: 255 minutes
- Yield: 9 servings 1x
Ingredients
- 2 sheets puff pastry, thawed
- 2 tablespoons unsalted butter
- 2 teaspoons real vanilla extract
- 4 large egg yolks
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1/2 cup white sugar
- 1/2 cup heavy cream
- 2 cups whole milk
- A dusting of powdered sugar to finish
Instructions
- Set your oven to 400°F (200°C). Lay out two baking trays with parchment paper. Poke the pastry sheets all over with a fork to prevent puffing.
- Bake the pastry for about 12 to 15 minutes until golden and crunchy. Allow to cool.
- Cut one pastry sheet to fit the bottom of an 8×8-inch dish, and set the second piece aside.
- In a saucepan, mix sugar, cornstarch, and salt. Whisk in egg yolks, then add milk and cream gradually while whisking until smooth.
- Heat the mixture over medium heat, stirring constantly until thickened and gently bubbling, about 7 to 10 minutes. Remove from heat, add butter and vanilla, and mix until shiny. Let cool for about 5 to 10 minutes.
- Line the baking dish with the cooled pastry, pour in the custard and spread evenly. Place the second pastry sheet on top and press lightly.
- Refrigerate for at least 4 hours or overnight until firm.
- Dust with powdered sugar before serving. Cut into squares and enjoy chilled.
Notes
Ensure puff pastry is fully thawed for best texture. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg