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Vanilla Custard Cream Squares Recipe

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4.5 from 128 reviews

Vanilla Custard Cream Squares are a delightful and elegant dessert featuring flaky puff pastry layered with creamy homemade vanilla custard and whipped cream. Perfectly baked golden pastry squares sandwich layers of smooth, rich custard and light, airy whipped cream, creating a luscious treat that is as visually appealing as it is delicious.

Ingredients

Scale

Pastry

  • 1 sheet frozen puff pastry (thawed)

Vanilla Custard

  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract

Whipped Cream

  • 1 cup heavy whipping cream

Optional Toppings

  • Powdered sugar for dusting

Instructions

  1. Preheat the Oven and Prepare the Pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Unfold the thawed puff pastry sheet onto a lightly floured surface and gently roll it out into a slightly larger square, about 1/8 inch thick. Use a sharp knife or pizza cutter to cut the pastry into even squares, sizing them according to your preference.
  2. Bake the Pastry Squares: Transfer the pastry squares to the prepared baking sheet, spacing them apart to allow puffing. Prick the center of each square a few times with a fork to prevent over-puffing in the middle. Bake the squares for 20-25 minutes or until golden brown and puffed. Let them cool on a wire rack completely.
  3. Make the Vanilla Custard: In a medium saucepan, whisk together milk, sugar, and cornstarch until smooth. Heat over medium heat, stirring constantly until the mixture thickens and bubbles. In a separate bowl, whisk the egg yolks. Slowly temper the egg yolks by gradually whisking in the hot milk mixture, then return the combined mixture to the saucepan. Cook for another 1-2 minutes over medium heat, stirring constantly until thick enough to coat the back of a spoon. Remove from heat, stir in vanilla extract, and transfer to a bowl. Cover with plastic wrap pressed directly on the surface and allow to cool at room temperature before refrigerating for at least 1 hour.
  4. Whip the Cream: In a chilled bowl, whip the heavy cream using an electric mixer until stiff peaks form. Avoid over-whipping to prevent clumping.
  5. Assemble the Squares: Once the custard and pastry squares are completely cool, place one pastry square on a plate and spread a generous layer of custard on top, leaving a small border. Add a dollop of whipped cream over the custard, then gently top with another pastry square to form a sandwich. Repeat with remaining squares and filling.
  6. Finishing Touches: Optionally dust the top of each assembled square with powdered sugar for an elegant finish. Additional toppings like melted chocolate drizzle, fresh berries, or chopped nuts can also be added for creativity and extra flavor.

Notes

  • Make sure the puff pastry is completely thawed before rolling out to prevent tearing.
  • Poking holes in the pastry helps keep the center from puffing too much and maintains an even surface for layering.
  • Tempering the egg yolks with hot milk mixture slowly is key to avoid curdling the eggs.
  • Press plastic wrap directly on custard surface to avoid skin formation.
  • Chill custard thoroughly before assembly for best texture and flavor.
  • Use cold heavy cream and chilled bowl for easier whipping.

Keywords: vanilla custard, puff pastry dessert, cream squares, layered custard, whipped cream dessert, easy custard recipe

Find it online: https://amayaharis.com/vanilla-custard-cream-squares-recipe/