Vanilla Custard Cream Squares

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Ingredients

For the Pastry Layers:

  • 2 sheets puff pastry, thawed
  • 1 egg (for egg wash)

For the Custard Filling:

  • 4 cups (1 liter) whole milk
  • 1 cup (200 g) granulated sugar
  • 6 large egg yolks
  • 1/2 cup (60 g) cornstarch
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract (or 1 vanilla bean)
  • 2 tablespoons unsalted butter

For the Whipped Cream Layer (optional but delicious):

  • 1 cup (240 ml) heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

For Topping:

  • Powdered sugar for dusting

Instructions

Step 1: Bake the Puff Pastry

  1. Preheat oven to 400°F (200°C).
  2. Place each puff pastry sheet on a baking tray lined with parchment paper.
  3. Prick all over with a fork to prevent puffing too much.
  4. Brush lightly with beaten egg.
  5. Bake for 12–15 minutes or until golden brown.
  6. Cool completely, then trim the edges so both layers are the same size.

Step 2: Prepare the Vanilla Custard

  1. In a saucepan, heat 3 cups (750 ml) of milk over medium heat until steaming (do not boil).
  2. In a bowl, whisk together egg yolks, sugar, cornstarch, salt, and the remaining 1 cup of milk until smooth.
  3. Slowly pour the hot milk into the egg mixture while whisking constantly.
  4. Return mixture to the saucepan and cook over medium heat, whisking until it thickens to a pudding-like consistency.
  5. Remove from heat and stir in butter and vanilla.
  6. Pour custard into a bowl, cover with plastic wrap (pressing it against the surface to prevent a skin), and let cool completely.

Step 3: Assemble

  1. Place one puff pastry sheet on the bottom of an 8×8-inch (20×20 cm) square pan.
  2. Spread the cooled custard evenly over it.
  3. If desired, spread whipped cream on top of the custard.
  4. Place the second pastry sheet on top and gently press down.
  5. Refrigerate for at least 4 hours (or overnight) for clean slicing.

Step 4: Serve

  • Dust with powdered sugar before serving.
  • Slice into squares using a sharp knife (wipe between cuts for neat edges).

Storage

  • Keep refrigerated and covered for up to 3 days.
  • The pastry will soften slightly, but the flavor becomes even richer.

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