Description
Vanilla Custard Cream Squares are an elegant dessert made with flaky puff pastry and a silky vanilla custard filling. Perfectly layered and chilled, these squares offer a delicious contrast of textures and flavors, finished with a light dusting of powdered sugar.
Ingredients
Scale
- 2 sheets puff pastry, thawed
- 3 cups whole milk
- 5 large egg yolks
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 3 tablespoons unsalted butter
- 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
- Powdered sugar, for dusting
Instructions
- Preheat oven to 400°F (200°C). Roll out puff pastry sheets and place on parchment-lined baking trays. Prick all over with a fork.
- Bake puff pastry for 12–15 minutes until golden. Cool completely.
- In a saucepan, heat milk until just below boiling. In a bowl, whisk yolks, sugar, and cornstarch until pale.
- Slowly whisk hot milk into yolk mixture. Return to saucepan and cook over low heat, stirring constantly until thickened.
- Remove from heat, stir in butter and vanilla. Cool slightly, then chill with plastic wrap pressed to surface.
- Line a square dish with parchment. Layer one puff pastry sheet, then spread custard evenly. Top with second sheet.
- Cover and refrigerate at least 4 hours or overnight.
- Before serving, dust top with powdered sugar. Slice with a sharp knife.