Vanilla Custard Cream Squares (Print-Friendly Version)
Dreamy dessert featuring layers of flaky puff pastry and rich, silky vanilla custard - a classic treat that's impossible to resist!
# Ingredients:
→ Pastry
01 -
2 sheets puff pastry
→ Custard
02 -
3 cups plant-based milk
03 -
3/4 cup granulated sugar
04 -
1/2 cup all-purpose flour or cornstarch
05 -
3 large egg yolks
06 -
2 teaspoons vanilla extract
→ Topping
07 -
Powdered sugar, for dusting
# Steps:
01 -
Preheat oven to 190°C. Roll out the puff pastry sheets slightly to fit a 23×33 cm baking pan. Place each sheet on a lined baking sheet, prick with a fork, and bake for 15–18 minutes or until golden and crispy. Let cool completely.
02 -
In a large saucepan, heat milk over medium heat until warm but not boiling. In a separate bowl, whisk together sugar, flour, and egg yolks until smooth. Slowly add warm milk to the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5–7 minutes). Remove from heat and stir in vanilla extract. Let the custard cool to room temperature.
03 -
Place one baked puff pastry sheet in a 23×33 cm pan. Spread the cooled custard evenly over the pastry. Top with the second puff pastry sheet, pressing gently.
04 -
Refrigerate for at least 4 hours (or overnight) to set. Before serving, dust the top with powdered sugar. Slice into squares and enjoy!
# Notes & Tips:
01 -
For extra richness, fold in whipped cream to the custard before assembling.
02 -
Use cornstarch instead of flour for a silkier custard texture.
03 -
For a caramelized touch, top with a brûléed sugar crust instead of powdered sugar.