Vanilla Custard Cream Squares
Vanilla Custard Cream Squares layer golden puff pastry with a smooth vanilla custard made from milk, cream, egg yolks, and butter. This chilled make-ahead dessert slices neatly for party trays, holidays, or a cozy family treat.
Equipment
- Baking sheets
- Parchment paper
- 9x13 inch baking pan
- Medium saucepan
- Whisk
- Mixing bowl
- Sharp knife
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter
- 1 package puff pastry sheets about 14 ounces, thawed
- as needed powdered sugar for dusting
Instructions
- Preheat the oven to 400°F and line baking sheets with parchment paper.
- Unfold the thawed puff pastry, prick it with a fork, and bake until golden and fully puffed.
- Cool the baked pastry completely, then trim one layer to fit the bottom of a lined 9x13-inch pan.
- Whisk egg yolks, sugar, cornstarch, and flour in a bowl until smooth and pale.
- Heat whole milk and heavy cream until steaming, then slowly whisk part of it into the yolk mixture.
- Return the mixture to the saucepan and whisk over medium heat until thick, glossy, and softly bubbling.
- Remove from heat, stir in vanilla and butter, and spread the warm custard over the bottom pastry layer.
- Top with the second pastry layer, chill for at least 4 hours, then dust with powdered sugar and slice.
Notes
Storage: Keep custard squares covered in the refrigerator for 2 to 3 days and serve chilled for the best texture.
Freezing: Freeze wrapped slices for up to 1 month, then thaw overnight in the fridge before dusting with powdered sugar.
Chilling Tips: Four hours is the minimum chill time, but overnight chilling gives cleaner slices and steadier custard layers.
Best Tips: Bake the puff pastry until fully golden because pale pastry softens quickly under the custard.
Variations: Add vanilla bean paste, a thin raspberry jam layer, almond extract, or a light chocolate drizzle for a different finish.
Slicing Tips: Cut the top pastry into portions before assembly or use a serrated knife with gentle pressure after chilling.