Vanilla Custard Cream Squares
Vanilla Custard Cream Squares are a delightful dessert featuring layers of creamy vanilla custard, flaky pastry, and a smooth, sweet glaze.
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.