Introduction

Vanilla Custard Cream Squares are a delightful treat featuring crisp puff pastry layered with smooth vanilla custard and fluffy whipped cream. This elegant dessert combines simple ingredients for a rich, satisfying flavor perfect for any occasion.

A single rectangular piece of golden brown pie sits in the center of a white plate with a thin silver rim. The pie has a smooth, slightly shiny top crust with small wrinkles and a light flaky texture visible. A silver fork rests on the left side of the plate, its prongs pointing toward the pie. The plate is placed on a white marbled surface, creating a clean and simple background. 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. On a lightly floured surface, unfold the thawed puff pastry sheet and gently roll it out to about 1/8 inch thick, forming a slightly larger square.
Step 2: Cut the pastry into even squares using a sharp knife or pizza cutter. Transfer the squares to the prepared baking sheet, spacing them slightly apart. Prick the center of each square a few times with a fork to prevent excessive puffing.
Step 3: Bake the pastry squares for 20-25 minutes until golden brown and puffed. Remove and let cool completely on a wire rack.
Step 4: To make the custard, whisk milk, sugar, and cornstarch in a saucepan until smooth. Heat over medium heat, whisking constantly until thickened and bubbly.
Step 5: In a small bowl, whisk egg yolks. Slowly temper them by gradually whisking in the hot milk mixture. Return the combined mixture to the saucepan and cook for another 1-2 minutes until thick and coating the back of a spoon.
Step 6: Remove from heat, stir in vanilla extract, and transfer to a bowl. Cover the surface with plastic wrap to prevent a skin forming. Cool to room temperature, then refrigerate for at least 1 hour.
Step 7: Whip the heavy cream in a chilled bowl with an electric mixer until stiff peaks form. Avoid over-whipping to prevent clumping.
Step 8: Assemble the squares by spreading a generous layer of chilled custard over one pastry square, leaving a small border. Add a heaping spoonful of whipped cream on top, then sandwich with another pastry square. Repeat with remaining pieces.
Step 9: Optionally, dust the top with powdered sugar or decorate with melted chocolate, fresh berries, or chopped nuts for extra flair.

Tips & Variations

For extra flavor, add a teaspoon of almond extract to the custard along with vanilla.
Use a tart or berry jam layer between custard and cream for a fruity twist.
Make smaller squares for bite-sized treats perfect for parties.
If puff pastry is unavailable, phyllo dough can be a lighter alternative but will yield a different texture.

Storage

Store assembled custard cream squares in an airtight container in the refrigerator for up to 2 days. For best texture, assemble just before serving. Reheat puff pastry squares separately in a low oven if desired, but avoid reheating once assembled to keep the cream fresh.

How to Serve

A square-shaped dessert with three visible layers sits on a white plate, placed on a white marbled surface. The top layer is a golden-brown crust with a slightly wrinkled texture. Below it, the middle layer is thick and creamy yellow, smooth in texture. The bottom layer appears similar to the middle layer in color and texture, completing the dessert’s block shape. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the vanilla custard ahead of time?

Yes, the vanilla custard can be made up to 2 days in advance. Keep it covered with plastic wrap directly on the surface and refrigerated until ready to use.

What can I do if I don’t have heavy cream for whipping?

Heavy cream is ideal for whipping, but as a substitute, you can try whipping chilled coconut cream for a dairy-free option. Regular cream or half-and-half will not whip properly.