Introduction

Vanilla Custard Cream Squares are a delightful treat combining crisp puff pastry with smooth, homemade vanilla custard and light whipped cream. This elegant dessert is perfect for special occasions or a luxurious everyday indulgence.

A single rectangular piece of pie with a golden brown, slightly crinkled top crust sits in the center of a white plate with a thin silver rim. The pie shows subtle layers, with a thicker light yellow layer beneath the crust and a thin white layer below. A silver fork rests on the left side of the plate, its prongs pointing towards the pie. The plate is placed on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet frozen puff pastry (thawed)
1 cup whole milk
1/2 cup granulated sugar
2 tablespoons cornstarch
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup heavy whipping cream
Powdered sugar (for dusting, optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: On a lightly floured surface, unfold the thawed puff pastry sheet and gently roll it out to about 1/8 inch thick in a slightly larger square.
Step 3: Cut the pastry into even squares using a sharp knife or pizza cutter, choosing the size you prefer for your dessert.
Step 4: Place the pastry squares on the prepared baking sheet, leaving space between each. Prick the center of each square a few times with a fork to prevent excessive puffing.
Step 5: Bake for 20-25 minutes until golden brown and puffed. Remove and cool completely on a wire rack.
Step 6: To make the custard, whisk milk, sugar, and cornstarch in a medium saucepan until smooth. Heat over medium heat, whisking constantly until thickened and bubbling.
Step 7: In a small bowl, whisk the egg yolks. Slowly temper the yolks by adding the hot milk mixture gradually, whisking constantly.
Step 8: Return the mixture to the saucepan and cook over medium heat for 1-2 minutes until the custard thickens enough to coat the back of a spoon.
Step 9: Remove from heat, stir in vanilla extract, and cover the surface with plastic wrap to prevent skin formation. Let cool completely, then refrigerate for at least 1 hour.
Step 10: Whip the heavy cream in a chilled bowl until stiff peaks form, being careful not to over-whip.
Step 11: To assemble, place one pastry square on a plate, spread a generous layer of chilled custard on top, leaving a small border.
Step 12: Add a heaping spoonful of whipped cream over the custard, then top with another pastry square to create a sandwich. Repeat with remaining ingredients.
Step 13: Optionally, dust the top with powdered sugar or decorate with melted chocolate, fresh berries, or chopped nuts before serving.

Tips & Variations

For a richer custard, you can substitute half of the milk with cream.
Use fresh fruit like raspberries or strawberries between layers for a fruity twist.
To save time, puff pastry sheets can be bought pre-rolled in many supermarkets.
If you prefer, flavor the whipped cream with a splash of vanilla or a bit of powdered sugar for extra sweetness.

Storage

Store the assembled custard cream squares in an airtight container in the refrigerator for up to 2 days. Due to the puff pastry, they are best enjoyed fresh to keep their crispness. Reheating is not recommended as the pastry will lose its texture.

How to Serve

A slice of pie sits on a white plate with a thin gold rim, placed on a white marbled surface. The pie has three visible layers: a top layer of light golden flaky crust dusted with small white powdered sugar dots, a middle bright yellow creamy custard layer, and a bottom thicker, slightly crumbly light yellow cake-like base. The slice is cut cleanly, showing the textures clearly, with the top crust slightly cracked near the edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard in advance?

Yes, the custard can be made a day ahead and refrigerated. Be sure to press plastic wrap directly onto the surface to prevent a skin from forming.

What if I don’t have cornstarch for the custard?

You can substitute with an equal amount of all-purpose flour, but the custard may be slightly less smooth. Mix the flour with a little cold milk before adding it to avoid lumps.