Description
Delight in these Vanilla Custard Cream Squares featuring crisp puff pastry layered with rich, creamy vanilla custard. This easy-to-make European dessert balances a flaky texture with smooth, sweet custard, perfect for special occasions or a luxurious treat.
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 Garnish
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pastry: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place the thawed puff pastry sheet on it. Prick the pastry thoroughly with a fork to prevent it from puffing excessively during baking. Bake for 12–15 minutes or until golden and crisp. Remove from the oven and allow it to cool completely, then cut 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. Heat over medium heat, stirring frequently, until the mixture thickens and starts to bubble, signaling the beginning of custard formation.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks lightly. Slowly add a small amount of the hot milk mixture into the yolks while whisking constantly to temper them and prevent curdling. Gradually pour the tempered yolk mixture back into the saucepan, whisking continuously.
- Cook the Custard: Continue cooking the combined mixture over medium heat, stirring constantly for 2–3 more minutes until it reaches a thick, pudding-like consistency. Remove from heat and immediately stir in the unsalted butter and vanilla extract for richness and flavor.
- Chill the Custard: Pour the custard into a shallow dish and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 1 hour until fully chilled and set.
- Assemble the Squares: Spread the chilled custard evenly over one of the puff pastry rectangles. Place the second pastry rectangle on top and gently press down to sandwich the custard layer. Refrigerate the assembled dessert for another 30 minutes to ensure it sets firmly.
- Finish and Serve: Just before serving, dust the top of the pastry with powdered sugar for an elegant finish. Slice into approximately 9 squares and enjoy.
Notes
- For cleaner slicing and more stability, freeze the assembled squares for 10 minutes before cutting.
- For added flavor and texture, add a layer of whipped cream or fruit preserves between the custard and the top pastry layer.
- Store leftover squares in the refrigerator for up to 2 days to maintain freshness.
