Welcome to your new go-to showstopper! These Vanilla Custard Cream Squares combine layers of golden, flaky puff pastry with a smooth, velvety vanilla custard, all crowned with a dusting of powdered sugar. Whether you’re hosting a gathering or simply indulging at home, this classic dessert brings sophistication and comfort to every bite.
✨ Ingredients
For the Pastry
- 2 sheets puff pastry, thawed
For the Custard Filling
- 4 cups whole milk
- 1½ cups granulated sugar
- 1¼ cups all-purpose flour
- 8 large eggs, separated
- 3 teaspoons vanilla extract
- 2 tablespoons dark rum (optional)
- 2 cups heavy whipping cream, chilled
- 2 tablespoons powdered sugar (plus extra for topping)
👩🍳 Step-by-Step Instructions
👩🍳 Step-by-Step Instructions
Step 1: Bake the Puff Pastry
- Preheat oven to 400°F (200°C). Line two baking trays with parchment paper.
- Prepare pastry: Lay out each sheet of puff pastry on the trays. Use a fork to prick holes all over—this prevents excessive puffing.
- Bake for 15–20 minutes or until the pastry is golden and crisp. Let them cool completely before assembly.
Step 2: Cook the Custard
- Warm the milk in a large saucepan over medium heat until it begins to steam. Avoid boiling.
- In a mixing bowl, whisk together the sugar and flour.
- Add yolks: Stir in the egg yolks until smooth and lump-free.
- Temper the eggs by slowly adding hot milk to the mixture while whisking constantly.
- Pour the mixture back into the saucepan and cook over medium heat, stirring continuously until it thickens and bubbles. Simmer 1–2 minutes, then remove from heat.
- Stir in vanilla and rum. Cover with plastic wrap (directly on the surface) and let it cool completely.
Step 3: Whip and Fold the Cream
- In a clean bowl, beat the chilled heavy cream and powdered sugar until stiff peaks form.
- Once the custard is fully cooled, gently fold the whipped cream into it, creating a light, fluffy custard filling.
Step 4: Assemble the Dessert
- Place one sheet of the cooled pastry on a serving tray.
- Spread the custard cream evenly over it.
- Top with the second pastry sheet.
- Cover and refrigerate for at least 2 hours to allow the custard to firm up.
Step 5: Slice and Serve
- Dust the top with powdered sugar.
- Cut into squares using a sharp knife.
- Serve and enjoy the delicate layers of pastry and cream!
💡 Tips & Notes
- Prevent over-puffing: Don’t forget to prick the pastry thoroughly before baking.
- Egg tempering: Add hot milk gradually to avoid scrambling the yolks.
- Cool completely: Folding whipped cream into warm custard will cause it to melt—always let it chill first.
🍋 Fun Variations
- Chocolate Cream Squares: Mix in ½ cup melted dark chocolate to the custard before folding in the whipped cream.
- Lemon Dream: Add 2 tablespoons fresh lemon juice + zest of 1 lemon to the custard for a citrusy flair.
- Berry Layers: Layer fresh strawberries, raspberries, or blueberries between the custard and top pastry sheet.
- Almond Bliss: Stir ½ teaspoon almond extract into the custard and sprinkle toasted almonds on top before serving.
❓Frequently Asked Questions
Can I make these ahead of time?
Yes! Prepare and chill up to 24 hours in advance.
How should I store leftovers?
Refrigerate in an airtight container for up to 3 days.
Can they be frozen?
Definitely. Wrap well and freeze for up to a month. Thaw in the fridge before serving.
What pairs well with these squares?
They’re perfect on their own, but a dollop of whipped cream or a scoop of vanilla ice cream makes them even more indulgent.
Can I make a lighter version?
Use a sugar substitute and light cream, and reduce overall sugar for a lighter take.
🥄 Final Thoughts
These Vanilla Custard Cream Squares are a dreamy blend of buttery pastry and creamy custard—simple to make, yet always impressive. Perfect for parties, holidays, or just a sweet moment of self-care. You’ll want to bookmark this one!