Vanilla Custard Cream Squares – A Timeless Dessert Delight
Looking for an elegant yet easy-to-make dessert that impresses every time? These Vanilla Custard Cream Squares feature flaky puff pastry layers and a luscious, velvety vanilla custard filling. Perfect for holiday parties, special occasions, or anytime you want a classic bakery-style dessert at home.
This recipe combines buttery puff pastry with smooth homemade vanilla custard cream — a dessert that’s both comforting and sophisticated.
Equipment Needed
- Saucepan
- Mixing bowls
- Electric mixer or stand mixer
- Whisk
- Rubber spatula
- Baking trays
- Parchment paper
- Serving tray
- Sharp knife
Ingredients
For the Puff Pastry:
- 2 sheets puff pastry, thawed
For the Custard Filling:
- 4 cups whole milk
- 1½ cups granulated sugar
- 1¼ cups all-purpose flour
- 8 large eggs, separated
- 3 teaspoons vanilla extract
- 2 tablespoons dark rum (optional)
- 2 cups heavy whipping cream, chilled
- 2 tablespoons powdered sugar (plus extra for dusting)
Instructions
Step 1: Bake the Puff Pastry
- Preheat oven to 400°F (200°C). Line two baking trays with parchment paper.
- Lay each puff pastry sheet on the trays. Prick all over with a fork to prevent excessive puffing.
- Bake for 15–20 minutes until golden and crisp. Cool completely.
Step 2: Cook the Custard
- Heat milk in a saucepan over medium heat until steaming (avoid boiling).
- In a bowl, whisk sugar and flour together.
- Stir in egg yolks until smooth.
- Temper eggs by slowly whisking in hot milk.
- Return mixture to saucepan, cook stirring until thickened and bubbling. Simmer 1–2 minutes.
- Remove from heat, stir in vanilla and rum. Cover surface with plastic wrap and cool.
Step 3: Whip and Fold Cream
- Beat chilled heavy cream and powdered sugar until stiff peaks form.
- Gently fold whipped cream into cooled custard for a light, airy filling.
Step 4: Assemble Dessert
- Place one puff pastry sheet on a serving tray.
- Spread custard cream evenly over the pastry.
- Top with the second puff pastry sheet.
- Refrigerate at least 2 hours to set.
Step 5: Serve
- Dust top with powdered sugar.
- Slice into squares and enjoy!
Tips & Variations
- Prevent over-puffing: Don’t skip pricking pastry before baking.
- Egg tempering: Add hot milk gradually to avoid curdling eggs.
- Cool completely: Always chill custard before folding in whipped cream.
- Chocolate custard: Add ½ cup melted dark chocolate to custard before folding cream.
- Lemon twist: Add 2 tbsp lemon juice + zest to custard for bright flavor.
- Berry layers: Add fresh berries between custard and pastry layers.
- Almond bliss: Stir ½ tsp almond extract into custard and sprinkle toasted almonds on top.
FAQ
Can I make these ahead? Yes, prepare and chill up to 24 hours in advance.
How to store leftovers? Refrigerate airtight up to 3 days.
Can I freeze them? Yes, freeze well-wrapped up to one month; thaw in fridge.
What pairs well? Serve with whipped cream or vanilla ice cream for extra indulgence.
Is a lighter version possible? Use sugar substitutes and light cream to reduce calories.
Vanilla Custard Cream Squares
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line baking trays with parchment. Prick puff pastry sheets; bake 15–20 mins until golden. Cool.
- Heat milk to steaming. Whisk sugar & flour, add egg yolks. Temper with hot milk. Cook till thick. Remove heat; add vanilla & rum. Cool.
- Beat cream and powdered sugar to stiff peaks. Fold into cooled custard.
- Place one pastry sheet on tray. Spread custard evenly. Top with second sheet. Chill 2 hrs.
- Dust with powdered sugar, slice, and serve.