Vanilla Custard Cream Squares 🍮✨
These Vanilla Custard Cream Squares are a timeless dessert made with layers of flaky pastry and a smooth, rich vanilla custard. Light yet creamy, simple yet elegant — this is the kind of dessert that disappears fast at family gatherings, holidays, or afternoon coffee breaks.
If you love classic bakery-style treats, this one is a must-make.
Ingredients
Pastry Layers
- 2 sheets puff pastry, thawed
Vanilla Custard Cream
- 4 cups milk 🥛
- 1 cup sugar
- 4 large egg yolks 🥚
- ½ cup cornstarch
- 2 tbsp butter 🧈
- 2 tsp vanilla extract 🍦
Topping
- Powdered sugar, for dusting
Instructions
1. Bake the Pastry
- Preheat oven to 200°C (400°F).
- Place puff pastry sheets on baking trays lined with parchment paper.
- Prick with a fork to prevent puffing.
- Bake for 12–15 minutes until golden and crisp.
- Let cool completely.
2. Make the Vanilla Custard
- In a saucepan, heat milk over medium heat until warm (do not boil).
- In a bowl, whisk sugar, egg yolks, and cornstarch until smooth.
- Slowly pour warm milk into the egg mixture while whisking.
- Return mixture to the saucepan and cook over medium heat, stirring constantly, until thick and creamy.
- Remove from heat and stir in butter and vanilla extract.
- Let custard cool slightly.
3. Assemble
- Place one pastry sheet in a baking dish.
- Spread custard evenly over the pastry.
- Top with the second pastry sheet.
- Press gently to level.
4. Chill
- Refrigerate for 3–4 hours until fully set.
5. Serve
- Dust generously with powdered sugar.
- Slice into squares using a sharp knife.
Tips for Perfect Custard Squares ✨
- Stir constantly to avoid lumps
- Let custard cool slightly before assembling
- Chill well for clean, neat slices
- Wipe knife between cuts for bakery-style squares
Storage
- Store in the refrigerator up to 3 days
- Best enjoyed chilled
Final Thoughts 💛
These Vanilla Custard Cream Squares are smooth, creamy, and beautifully nostalgic — the kind of dessert that never goes out of style. Perfect for sharing, celebrating, or simply treating yourself.
