Vanilla Custard Cream Squares are a delightfully creamy and elegant dessert that’s layered with a silky custard and topped with a light, flaky pastry. It’s not heavy or overly sweet either. I think it’s a perfect dessert for any occasion, and if you’re not a fan of a particular ingredient, feel free to adjust it to your liking.

It will still be undeniably delicious! If you’re looking for a light & creamy dessert that’s not overly sweet, you’ve come to the right place. When you make a smooth and rich custard and pair it with a crisp pastry, you get the perfect combination. The addition of vanilla just sends it over the top. I’ve really been in the mood for something elegant and comforting, and this dreamy dessert reminds me of special occasions. Not a fan of a specific topping? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed

Mixing bowls
Whisk
Measuring cups and spoons
Saucepan
Baking dish (9×13 inches)
Plastic wrap
Knife

Ingredients

For the Custard:

4 cups whole milk
1 cup granulated sugar
1/2 cup cornstarch
6 large egg yolks
2 teaspoons vanilla extract

For the Pastry Layers:

2 sheets puff pastry, thawed
Powdered sugar for dusting

Directions

Preheat the Oven:
- Preheat your oven to 400°F (200°C).
Prepare the Puff Pastry:
- Roll out each sheet of puff pastry to fit the bottom of a 9×13-inch baking dish.
- Place the pastry sheets on a baking sheet lined with parchment paper.
- Prick the pastry all over with a fork to prevent it from puffing up too much.
- Bake for 10-12 minutes, or until golden brown and crisp. Let them cool completely.
Prepare the Custard:
- In a medium saucepan, combine the milk and half of the sugar. Heat over medium heat until the mixture is hot but not boiling.
- In a mixing bowl, whisk together the remaining sugar, cornstarch, and egg yolks until smooth.
- Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
- Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil.
- Remove from heat and stir in the vanilla extract.
Assemble the Dessert:
- Place one sheet of the baked puff pastry in the bottom of a 9×13-inch baking dish.
- Pour the hot custard over the pastry, spreading it evenly.
- Place the second sheet of puff pastry on top of the custard, pressing down gently.
Chill and Set:
- Cover the dessert with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, or until fully set.
Serve:
- Dust the top of the pastry with powdered sugar.
- Cut into squares and serve chilled.

Enjoy your Vanilla Custard Cream Squares, a creamy and elegant dessert perfect for any occasion!

Vanilla Custard Cream Squares

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Equipment

Kitchen Equipment Needed
Mixing bowls
Whisk
Measuring cups and spoons
Saucepan
Baking dish (9×13 inches)
Plastic wrap
Knife
Ingredients
For the Custard:

Ingredients

4 cups whole milk
1 cup granulated sugar
1/2 cup cornstarch
6 large egg yolks
2 teaspoons vanilla extract
For the Pastry Layers:

Instructions

2 sheets puff pastry, thawed
Powdered sugar for dusting
Directions
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Puff Pastry:
Roll out each sheet of puff pastry to fit the bottom of a 9×13-inch baking dish.
Place the pastry sheets on a baking sheet lined with parchment paper.
Prick the pastry all over with a fork to prevent it from puffing up too much.
Bake for 10-12 minutes, or until golden brown and crisp. Let them cool completely.
Prepare the Custard:
In a medium saucepan, combine the milk and half of the sugar. Heat over medium heat until the mixture is hot but not boiling.
In a mixing bowl, whisk together the remaining sugar, cornstarch, and egg yolks until smooth.
Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil.
Remove from heat and stir in the vanilla extract.
Assemble the Dessert:
Place one sheet of the baked puff pastry in the bottom of a 9×13-inch baking dish.
Pour the hot custard over the pastry, spreading it evenly.
Place the second sheet of puff pastry on top of the custard, pressing down gently.
Chill and Set:
Cover the dessert with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming.
Refrigerate for at least 4 hours, or until fully set.
Serve:
Dust the top of the pastry with powdered sugar.
Cut into squares and serve chilled.