If there’s one dessert that feels like a warm hug on a plate, it’s this Vanilla Custard Cream Squares Recipe. Imagine layers of golden, crispy puff pastry sandwiching a luxuriously smooth and creamy vanilla custard, dusted ever so lightly with powdered sugar. Each bite is a delightful contrast of textures and flavors that come together to create a timeless treat perfect for any occasion. Whether you’re treating yourself or impressing guests, this recipe turns simple ingredients into a show-stopping dessert that’s as charming as it is delicious.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a crucial role in building the perfect balance of flaky, creamy, and sweet in this dessert. From the rich puff pastry to the silky custard, every component contributes to flavor, texture, and that irresistible golden color.
- Puff pastry sheet: Use thawed puff pastry for light, flaky layers that provide a crisp contrast to the creamy custard.
- Whole milk (2 cups): Gives richness and a smooth base for the custard.
- Heavy cream (½ cup): Adds extra creaminess and a luscious mouthfeel.
- Granulated sugar (½ cup): Sweetens the custard just right without overpowering the vanilla flavor.
- Cornstarch (¼ cup): Key to thickening the custard, giving it that perfect pudding-like consistency.
- Large egg yolks (4): Provide structure and richness while helping to thicken the custard smoothly.
- Unsalted butter (2 tablespoons): Enhances silkiness and adds a subtle richness to the custard.
- Vanilla extract (2 teaspoons): The star flavor that turns simple custard into a fragrant, comforting delight.
- Powdered sugar: For a delicate dusting that adds a touch of sweetness and beautiful presentation.
How to Make Vanilla Custard Cream Squares Recipe
Step 1: Prepare and bake the puff pastry
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking, then lay your puff pastry flat. Prick the pastry all over with a fork—this little trick stops it from puffing up too much and keeps it flat and crisp. Bake for 12 to 15 minutes, until the surface turns golden and crispy. Once baked, let the pastry cool completely before slicing it into two equal rectangles. This is your crunchy, buttery base and top layer.
Step 2: Make the velvety vanilla custard
In a medium saucepan, whisk together the milk, heavy cream, sugar, and cornstarch. Heat this mixture over medium heat, stirring frequently until it thickens and starts bubbling gently—this signals it’s almost ready. Meanwhile, whisk the egg yolks in a separate bowl. To avoid scrambling the yolks, carefully temper them by slowly pouring a bit of the hot milk mixture into the yolks while whisking constantly. Then, pour the yolk mixture back into the saucepan and continue cooking, whisking until the custard thickens to a pudding-like texture, about 2 to 3 minutes.
Step 3: Finish and chill the custard
Remove the custard from heat and stir in the butter and vanilla extract for that signature silky finish and rich flavor. Pour the custard into a shallow dish and cover it directly with plastic wrap, pressing it against the surface to prevent a skin from forming. Refrigerate for at least one hour until the custard is completely chilled and thickened.
Step 4: Assemble the custard cream squares
Take one puff pastry rectangle and spread the chilled custard evenly over the surface. Gently place the second rectangle on top and press lightly to secure. To help the layers set firmly, refrigerate for another 30 minutes. Just before serving, dust the top with powdered sugar for a lovely finishing touch.
How to Serve Vanilla Custard Cream Squares Recipe
Garnishes
While the powdered sugar dusting is classic and elegant, you can also brighten these squares with fresh berries for a pop of color and tartness. A few mint leaves add a refreshing aroma and a pretty contrast to the creamy custard.
Side Dishes
Serve these Vanilla Custard Cream Squares alongside a cup of strong coffee or a light, floral tea to complement their richness. For a heartier dessert platter, fresh seasonal fruit or a dollop of whipped cream makes a perfect pairing.
Creative Ways to Present
Try layering the custard with a thin spread of raspberry jam between the puff pastry and custard for a delightful twist. For special occasions, cut the squares into smaller bite-sized pieces and serve them on elegant trays at your next gathering—watch them disappear fast!
Make Ahead and Storage
Storing Leftovers
Leftover Vanilla Custard Cream Squares keep beautifully in the refrigerator for up to two days. Store them in an airtight container to maintain the crispness of the pastry and the smooth texture of the custard.
Freezing
Freezing is not recommended for this dessert because the custard’s texture can be compromised, becoming watery upon thawing and the pastry may lose its crispness. It’s best enjoyed fresh or within a couple of days refrigerated.
Reheating
If you prefer the pastry just a little less chilled, simply let the squares sit at room temperature for 15 to 20 minutes before serving. Avoid microwaving as the custard can curdle and the puff pastry will lose its flakiness.
FAQs
Can I use store-bought custard instead of making my own?
While store-bought custard may save time, homemade custard offers a richer, fresher flavor with a silky texture that’s hard to beat. This recipe’s custard is simple to make and truly worth the extra effort.
What can I do if my custard is too runny?
If your custard doesn’t thicken as expected, return it to low heat and cook a bit longer, stirring constantly. You can also whisk in a little extra cornstarch slurry (cornstarch mixed with cold milk) and cook until it reaches pudding consistency.
Can I make this dessert dairy-free?
This recipe relies on dairy for richness, but you can experiment with coconut milk and coconut cream for a dairy-free version. Keep in mind the flavor and texture will change slightly but can still be delicious.
How do I serve this dessert if I want to add fruit?
Fresh berries or sliced peaches complement the custard beautifully. You can fold them gently into the custard layer or serve them on the side to add a fresh, fruity contrast.
Is it better to use puff pastry sheets or homemade dough?
Store-bought puff pastry sheets are a huge time-saver and create the perfect flaky layers for this recipe. If you love baking from scratch and have the time, homemade puff pastry can be fantastic but requires more skill and patience.
Final Thoughts
There’s something truly magical about the combination of flaky puff pastry and creamy vanilla custard, and this Vanilla Custard Cream Squares Recipe nails it every time. It’s a dessert that feels both nostalgic and indulgent—a perfect sweet treat to share with friends or delight your family. Don’t hesitate to give it a try; once you make these squares, they’ll quickly become a favorite in your recipe collection.
Print
Vanilla Custard Cream Squares Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 9 squares
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
Vanilla Custard Cream Squares are a delightful European dessert featuring layers of golden puff pastry and smooth, rich vanilla custard. This easy-to-make treat boasts a crisp flaky texture with a creamy filling, making it perfect for special occasions or a sweet everyday indulgence.
Ingredients
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
For Serving
- Powdered sugar for dusting
Instructions
- 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 excessive puffing during baking. Bake for 12 to 15 minutes until the pastry is golden brown and crisp. Remove and allow to cool completely. Once cooled, cut the pastry into two equal rectangles.
- Make the Custard Base: In a medium saucepan, whisk together the whole milk, heavy cream, granulated sugar, and cornstarch until smooth. Place the pan over medium heat and cook, stirring frequently, until the mixture thickens and just starts to bubble.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot milk mixture into the yolks while continually whisking to temper them, which prevents scrambling. Then gradually pour the tempered egg yolk mixture back into the saucepan, whisking constantly to combine.
- Thicken the Custard: Continue cooking the combined custard over medium heat, stirring constantly, until it thickens to a pudding-like consistency, approximately 2 to 3 more minutes. Remove from heat.
- Finish the Custard: Stir in the unsalted butter and vanilla extract until fully incorporated and smooth. 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 fully set.
- Assemble the Squares: Once the custard has chilled and thickened, spread it evenly over one of the puff pastry rectangles. Place the second pastry rectangle on top and gently press down to sandwich the custard layer.
- Set and Serve: Refrigerate the assembled squares for an additional 30 minutes to firm up for easier slicing. Just before serving, dust the top with powdered sugar. Slice into 9 squares and enjoy.
Notes
- For cleaner edges, freeze the assembled dessert for 10 minutes before slicing.
- Add a layer of whipped cream or fruit preserves between the custard and top pastry layer for added flavor variations.
- Store leftovers covered in the refrigerator for up to 2 days to maintain freshness.
