Vanilla Custard Cream Squares (Print)
Creamy vanilla custard sandwiched between crisp puff pastry layers, dusted with powdered sugar for a delightful chilled treat.
# Ingredients:
→ Pastry Layers
01 -
2 sheets puff pastry, thawed
→ Vanilla Custard Filling
02 -
2 tablespoons unsalted butter
03 -
2 teaspoons pure vanilla extract
04 -
4 large egg yolks
05 -
1/4 teaspoon salt
06 -
1/4 cup cornstarch
07 -
1/2 cup white sugar
08 -
1/2 cup heavy cream
09 -
2 cups whole milk
→ Topping
10 -
Powdered sugar for dusting
# Directions:
01 -
Preheat oven to 200°C (400°F). Line two baking trays with parchment paper. Dock both puff pastry sheets by piercing thoroughly with a fork to prevent excessive rising. Bake for 12-15 minutes until golden brown and crisp. Allow to cool completely. Cut one sheet to fit the bottom of a 20cm (8-inch) square dish.
02 -
In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in egg yolks until well incorporated. Gradually whisk in milk and cream until smooth. Cook over medium heat, stirring constantly, until mixture thickens and gently bubbles, approximately 7-10 minutes. Remove from heat and incorporate butter and vanilla, stirring until glossy. Allow to cool for 5-10 minutes, stirring occasionally to prevent skin formation.
03 -
Place one cooled pastry sheet in the base of the baking dish. Pour warm custard over pastry and spread evenly. Position second pastry sheet on top, pressing lightly to adhere. Refrigerate for at least 4 hours or overnight until set firm.
04 -
Dust with powdered sugar just before serving. Cut into squares with a sharp knife, wiping the blade between cuts for clean edges. Serve chilled.
# Notes:
01 -
The dessert keeps well refrigerated for up to 3 days, though the pastry will gradually soften.