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Vanilla Custard Cream Squares Recipe

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★★★★★

4.1 from 84 reviews

Delight in these luscious Vanilla Custard Cream Squares featuring flaky, buttery puff pastry layered with smooth, creamy vanilla custard and topped with fluffy whipped cream. Perfectly baked until golden and lightly dusted with powdered sugar, these squares offer an irresistible combination of textures and classic dessert flavors, ideal for any special occasion or sweet treat at home.

Ingredients

Scale

For the Puff Pastry

  • 1 sheet frozen puff pastry (thawed in refrigerator)

For the Custard

  • 1 cup whole milk (full-fat for richness)
  • 1/2 cup granulated sugar (organic preferred)
  • 2 tablespoons cornstarch
  • 2 large egg yolks (room temperature)
  • 1 teaspoon pure vanilla extract

For the Whipped Cream

  • 1 cup heavy whipping cream (chilled bowl and whisk before whipping)
  • Powdered sugar (for dusting, optional)

Instructions

  1. Preheat and Prepare Pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the thawed puff pastry sheet on a lightly floured surface to about 1/8 inch thickness.
  2. Cut and Bake Pastry Squares: Cut the pastry evenly into squares with a sharp knife or pizza cutter. Arrange the squares on the prepared baking sheet and prick the center of each square with a fork. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown. Remove and cool completely on a wire rack.
  3. Make the Custard: In a medium saucepan, whisk together the milk, sugar, and cornstarch over medium heat until the mixture thickens and bubbles. Slowly temper the egg yolks by gradually adding the hot milk mixture while whisking continuously to prevent curdling. Return the mixture to the saucepan, cook for an additional 1-2 minutes over medium heat while stirring constantly.
  4. Cool the Custard: Remove the custard from heat, stir in the vanilla extract, transfer it to a bowl, cover with plastic wrap (pressing directly on the surface to prevent a skin), and cool to room temperature. Refrigerate for at least 1 hour to allow the custard to set.
  5. Whip the Cream: Using an electric mixer, whip the chilled heavy cream in a cold bowl until stiff peaks form, ensuring a firm texture for assembly.
  6. Assemble the Squares: Place one baked pastry square on a serving plate, spread a generous layer of custard on top, then add a dollop of whipped cream. Top with another pastry square. Repeat for remaining squares.
  7. Final Touch: Optionally, dust the tops with powdered sugar for an elegant finish before serving.

Notes

  • Thaw frozen puff pastry in the refrigerator for several hours or overnight for best texture and ease of handling.
  • Pressing plastic wrap on the custard’s surface while cooling prevents a skin from forming.
  • Use chilled equipment and cream to achieve stiff peaks when whipping.
  • Squares can be stored in an airtight container in the refrigerator for up to 2 days for optimal freshness.
  • To serve chilled, refrigerate the assembled squares for 30 minutes before serving.

Keywords: vanilla custard cream squares, puff pastry dessert, creamy custard dessert, whipped cream pastry, easy custard squares

Find it online: https://foodarohub.com/vanilla-custard-cream-squares-recipe/