Vanilla Custard Cream Squares are a delightful dessert featuring layers of creamy vanilla custard, flaky pastry, and a smooth, sweet glaze.
This easy yet elegant treat is perfect for family gatherings, holidays, or any occasion when you want to impress with a classic dessert.
Kitchen Equipment Needed
- Saucepan
- Whisk
- Baking dish (8×8 or 9×9 inches)
- Mixing bowl
- Spatula
Ingredients Overview
- Custard: Made from scratch using milk, sugar, eggs, and cornstarch for a silky texture.
- Pastry: Store-bought puff pastry simplifies the recipe, but you can also make it from scratch.
- Glaze: A simple powdered sugar glaze adds a finishing touch of sweetness.
Ingredients
For the Pastry
- 2 sheets puff pastry, thawed
- 1 egg, beaten (for brushing)
For the Vanilla Custard
- 2 cups whole milk
- ½ cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Step-by-Step Instructions
1. Bake the Pastry
- Preheat your oven to 375°F (190°C).
- Roll out the puff pastry sheets slightly to fit your baking dish.
- Place each sheet on a parchment-lined baking tray, prick with a fork, and brush with beaten egg.
- Bake for 12-15 minutes, or until golden and puffed. Let cool completely.
2. Prepare the Custard
- In a saucepan, heat the milk over medium heat until it starts to steam (do not boil).
- In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring, until thickened (about 5 minutes).
- Remove from heat and stir in vanilla extract and butter until smooth. Let cool slightly.
3. Assemble the Layers
- Place one puff pastry sheet at the bottom of your baking dish.
- Pour the warm custard over the pastry, spreading it evenly with a spatula.
- Top with the second puff pastry sheet, pressing gently to adhere.
4. Add the Glaze
- Mix powdered sugar, milk, and vanilla extract in a bowl until smooth.
- Drizzle or spread the glaze over the top layer of pastry.
5. Chill and Serve
- Refrigerate the assembled dessert for at least 2 hours, or until fully set.
- Slice into squares and serve chilled.
Recipe Tips
- Custard Consistency: Stir constantly to prevent lumps. If lumps form, strain the custard through a fine-mesh sieve.
- Puff Pastry Shortcut: For extra crispiness, bake the pastry layers separately before assembling.
- Flavor Variations: Add a pinch of cinnamon or nutmeg to the custard for a warm twist.
What to Serve With This Recipe
- Fresh Berries: Strawberries, raspberries, or blueberries add a pop of color and tartness.
- Whipped Cream: A dollop of whipped cream elevates the dessert even more.
- Coffee or Tea: The creamy custard pairs beautifully with a warm beverage.
Frequently Asked Questions
Can I make this recipe in advance?
Yes! Vanilla Custard Cream Squares can be made a day ahead and stored in the refrigerator.
Can I use pre-made custard?
If short on time, pre-made custard works well, though homemade gives the best flavor and texture.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
Vanilla Custard Cream Squares are perfect for any occasion, from casual family dinners to elegant celebrations. Serve them with a sprinkle of powdered sugar or a side of fresh fruit for a sophisticated touch.
Vanilla Custard Cream Squares
Equipment
- Saucepan
- Whisk
- Baking dish (8x8 or 9x9 inches)
- Mixing bowl
- Spatula
Ingredients
- 2 sheets puff pastry thawed
- 1 egg beaten (for brushing)
- For the Vanilla Custard
- 2 cups whole milk
- ½ cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter
- For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Bake the Pastry
- Preheat your oven to 375°F (190°C).
- Roll out the puff pastry sheets slightly to fit your baking dish.
- Place each sheet on a parchment-lined baking tray, prick with a fork, and brush with beaten egg.
- Bake for 12-15 minutes, or until golden and puffed. Let cool completely.
- Prepare the Custard
- In a saucepan, heat the milk over medium heat until it starts to steam (do not boil).
- In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring, until thickened (about 5 minutes).
- Remove from heat and stir in vanilla extract and butter until smooth. Let cool slightly.
- Assemble the Layers
- Place one puff pastry sheet at the bottom of your baking dish.
- Pour the warm custard over the pastry, spreading it evenly with a spatula.
- Top with the second puff pastry sheet, pressing gently to adhere.
- Add the Glaze
- Mix powdered sugar, milk, and vanilla extract in a bowl until smooth.
- Drizzle or spread the glaze over the top layer of pastry.
- Chill and Serve
- Refrigerate the assembled dessert for at least 2 hours, or until fully set.
- Slice into squares and serve chilled.
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