Description
Delight in these Vanilla Custard Cream Squares featuring flaky puff pastry filled with a smooth, creamy vanilla custard. Perfectly baked golden squares layered with rich homemade custard, this classic dessert is easy to make and sure to impress at any gathering.
Ingredients
Scale
Puff Pastry
- 2 sheets puff pastry, thawed
Custard
- 4 cups whole milk
- 1 1/2 cups granulated sugar
- 1 1/4 cups all-purpose flour
- 8 eggs, separated
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare Pastry: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape the Pastry: Roll out the thawed puff pastry on a lightly floured surface. Cut into 8-12 squares depending on the desired size, then prick each square with a fork to prevent excessive puffing during baking.
- Bake Pastry: Place the prepared squares on the baking sheet and bake for 12-15 minutes until they are golden brown and crisp. Remove from the oven and allow to cool completely on a wire rack.
- Make the Custard: In a medium saucepan, heat the whole milk over medium heat until steaming but not boiling. Meanwhile, in a mixing bowl, whisk together the sugar, flour, salt, and egg yolks until smooth. Gradually pour the hot milk into the egg mixture while whisking constantly to prevent the eggs from curdling. Return the combined mixture to the saucepan and cook over medium heat, whisking continuously for 5-7 minutes until thickened. Remove from heat and stir in the vanilla extract. Allow the custard to cool slightly.
- Assemble: Once the puff pastry squares have cooled, carefully slice each one in half horizontally. Spoon a generous amount of the warm custard onto the bottom halves, then place the corresponding top halves back on to form the squares.
- Serve: Optionally dust the assembled custard squares with powdered sugar. Serve chilled or at room temperature for a delightful dessert experience.
Notes
- Ensure the milk is hot but not boiling before mixing with eggs to prevent curdling.
- Pricking the puff pastry helps keep it flat and crispy rather than puffing up too much.
- The custard thickens as it cools, so slightly under-thickening during cooking is ideal.
- These squares can be stored in the refrigerator for up to 2 days; dust with powdered sugar just before serving.
- Use fresh eggs and full-fat milk for the creamiest custard.
