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
Scale
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.
