Description
Delight in these Vanilla Custard Cream Squares, a luscious European dessert featuring crisp puff pastry layered with a smooth, creamy vanilla custard filling. Perfectly baked to golden perfection and dusted with powdered sugar, this treat offers a satisfying balance of flaky texture and rich sweetness in every bite.
Ingredients
Scale
Puff Pastry
- 1 sheet puff pastry, thawed
Custard Filling
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Finishing
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Puff Pastry: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place the thawed puff pastry sheet onto it. Prick the pastry all over with a fork to prevent it from puffing too much during baking.
- Bake Puff Pastry: Bake the pastry in the preheated oven for 12 to 15 minutes or until it turns golden brown and crisp. Remove from the oven and let it cool completely before cutting it into two equal rectangles.
- Make Custard Base: In a medium saucepan, whisk together the whole milk, heavy cream, granulated sugar, and cornstarch. Place the saucepan over medium heat, stirring frequently, until the mixture thickens and starts to bubble.
- Temper Egg Yolks: In a separate bowl, whisk the egg yolks well. Slowly add a small amount of the hot milk mixture into the yolks while whisking continuously to temper them, preventing the eggs from scrambling.
- Cook Custard: Pour the tempered egg yolk mixture back into the saucepan with the milk mixture, whisking constantly. Continue cooking on medium heat for an additional 2 to 3 minutes until the custard reaches a pudding-like thick consistency.
- Finish Custard: Remove the saucepan from heat. Stir in unsalted butter and vanilla extract until fully incorporated. Pour the custard into a shallow dish and cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 1 hour until completely cool and thickened.
- Assemble Squares: Spread the chilled custard evenly over one puff pastry rectangle. Top with the second puff pastry rectangle and press gently to combine the layers.
- Set and Serve: Refrigerate the assembled custard squares for another 30 minutes to allow the layers to set firmly. Just before serving, dust the top with powdered sugar and slice into 9 squares.
Notes
- For cleaner edges when slicing, freeze the assembled squares for 10 minutes before cutting.
- Add a layer of whipped cream or fruit preserves between the custard and top pastry layer for added flavor variety.
- Store any leftovers tightly covered in the refrigerator for up to 2 days to maintain freshness.
