Vanilla Custard Cream Squares – A Timeless Dessert Delight
Welcome to your new go-to showstopper! These Vanilla Custard Cream Squares combine layers of golden, flaky puff pastry with a smooth, velvety vanilla custard, all crowned with a dusting of powdered sugar. Whether you’re hosting a gathering or simply indulging at home, this classic dessert brings sophistication and comfort to every bite.
✨ Ingredients
For the 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 topping)
Step-by-Step Instructions
Step-by-Step Instructions
Step 1: Bake the Puff Pastry
Preheat oven to 400°F (200°C). Line two baking trays with parchment paper.
Prepare pastry: Lay out each sheet of puff pastry on the trays. Use a fork to prick holes all over—this prevents excessive puffing.
Bake for 15–20 minutes or until the pastry is golden and crisp. Let them cool completely before assembly.
Step 2: Cook the Custard
Warm the milk in a large saucepan over medium heat until it begins to steam. Avoid boiling.
In a mixing bowl, whisk together the sugar and flour.
Add yolks: Stir in the egg yolks until smooth and lump-free.
Temper the eggs by slowly adding hot milk to the mixture while whisking constantly.
Pour the mixture back into the saucepan and cook over medium heat, stirring continuously until it thickens and bubbles. Simmer 1–2 minutes, then remove from heat.
Stir in vanilla and rum. Cover with plastic wrap (directly on the surface) and let it cool completely.
Step 3: Whip and Fold the Cream
In a clean bowl, beat the chilled heavy cream and powdered sugar until stiff peaks form.
Once the custard is fully cooled, gently fold the whipped cream into it, creating a light, fluffy custard filling.
Step 4: Assemble the Dessert
Place one sheet of the cooled pastry on a serving tray.
Spread the custard cream evenly over it.
Top with the second pastry sheet.
Cover and refrigerate for at least 2 hours to allow the custard to firm up.
Step 5: Slice and Serve
Dust the top with powdered sugar.
Cut into squares using a sharp knife.
Serve and enjoy the delicate layers of pastry and cream!
Tips & Notes
Prevent over-puffing: Don’t forget to prick the pastry thoroughly before baking.
Egg tempering: Add hot milk gradually to avoid scrambling the yolks.
Cool completely: Folding whipped cream into warm custard will cause it to melt—always let it chill first.
Fun Variations
Chocolate Cream Squares: Mix in ½ cup melted dark chocolate to the custard before folding in the whipped cream.
Lemon Dream: Add 2 tablespoons fresh lemon juice + zest of 1 lemon to the custard for a citrusy flair.
Berry Layers: Layer fresh strawberries, raspberries, or blueberries between the custard and top pastry sheet.
Almond Bliss: Stir ½ teaspoon almond extract into the custard and sprinkle toasted almonds on top before serving.
❓Frequently Asked Questions
Can I make these ahead of time?
Yes! Prepare and chill up to 24 hours in advance.
How should I store leftovers?
Refrigerate in an airtight container for up to 3 days.
Can they be frozen?
Definitely. Wrap well and freeze for up to a month. Thaw in the fridge before serving.
What pairs well with these squares?
They’re perfect on their own, but a dollop of whipped cream or a scoop of vanilla ice cream makes them even more indulgent.
Can I make a lighter version?
Use a sugar substitute and light cream, and reduce overall sugar for a lighter take.
Final Thoughts
These Vanilla Custard Cream Squares are a dreamy blend of buttery pastry and creamy custard—simple to make, yet always impressive. Perfect for parties, holidays, or just a sweet moment of self-care. You’ll want to bookmark this one!