Vanilla Custard Cream Squares Recipe
Imagine the perfect blend of flaky pastry and silky-smooth custard in one heavenly bite—that’s exactly what you get with Vanilla Custard Cream Squares. This beloved bakery treat features layers of golden puff pastry sandwiching an irresistibly rich vanilla custard, dusted with powdered sugar for the ultimate finishing touch. Whether you’re sharing these with friends over coffee or indulging in a little solo dessert therapy, Vanilla Custard Cream Squares have a way of drawing out smiles—and requests for the recipe!
Ingredients You’ll Need
The beauty of Vanilla Custard Cream Squares lies in their simplicity. Each ingredient has a crucial job, from building delicate structure to delivering that deep, luxurious vanilla flavor. Here’s what you’ll need and why you absolutely shouldn’t skip anything.
- Puff pastry sheet (thawed): This is your shortcut to fabulous, flaky layers—be sure your pastry is fully thawed before rolling.
- Whole milk: Full-fat milk brings a luscious creaminess to the custard and helps it set perfectly.
- Heavy cream: Adds richness and a velvety consistency that takes the filling over the top.
- Granulated sugar: Sweetens both the custard and helps balance the deep vanilla notes without overpowering them.
- Cornstarch: A must for thickening your custard; it helps it slice cleanly and hold its shape.
- Large egg yolks: These add body, silkiness, and that classic yellow color to the custard layer.
- Unsalted butter: Gives the custard a glossy finish and a mellow, luxurious mouthfeel.
- Vanilla extract: Don’t skimp here—a generous splash brings the aromatic heart and soul of this dessert.
- Powdered sugar (for dusting): A gentle snow of sweetness to finish and make your squares look bakery-professional.
How to Make Vanilla Custard Cream Squares
Step 1: Bake the Puff Pastry
Preheat your oven to 400°F (200°C). Roll out a thawed puff pastry sheet on a lightly floured surface, then slice it in half to create two perfect rectangles. Arrange these on a parchment-lined baking sheet and prick all over with a fork—this helps keep the pastry flat and prevents ballooning. Place another sheet of parchment paper on top and weigh everything down with a second baking sheet. This little trick ensures you get impressively crisp, even layers. Bake for 12 to 15 minutes, or until both pieces are gloriously golden and crisp. Let them cool completely before moving to the next step (the hardest part is resisting a nibble!).
Step 2: Whip Up the Creamy Vanilla Custard
Grab a medium saucepan and combine the milk, heavy cream, and half the sugar. Heat gently over medium heat until the mixture just starts to steam—not boil. While that’s warming, whisk together your egg yolks, remaining sugar, and cornstarch in a separate bowl until the mixture is smooth and pale. When the milk mixture is hot, pour it slowly into your egg yolk blend, all the while whisking constantly—this is called tempering, and it keeps your custard creamy, not scrambled! Pour everything back into your saucepan and cook over medium heat, whisking continuously, until it thickens up like good pudding. Remove from the heat and stir in the butter and vanilla extract for extra silkiness and a hit of fragrant sweetness.
Step 3: Assemble the Layers
Take one of your cooled pastry rectangles and place it in the bottom of a square baking dish. Pour the warm vanilla custard over the top, spreading it into an even blanket of creamy goodness. Gently place the second pastry rectangle on top, pressing down just a little to seal everything together. The custard should be nestled snugly between two layers of flakiness. Now, exercise some patience: chill the whole thing in your refrigerator for at least 4 hours (overnight is even better!) so the custard fully sets and slices cleanly.
Step 4: Slice and Finish
When you’re ready to serve, take the Vanilla Custard Cream Squares out of the fridge. For perfectly neat pieces, dip a sharp knife in hot water, wipe it dry, and slice straight down. Dust generously with powdered sugar just before serving, and watch those pretty layers shine!
How to Serve Vanilla Custard Cream Squares
Garnishes
For a true bakery-style finish, all you really need is a flurry of powdered sugar right before serving. If you’re feeling fancy, top each square with a small dollop of freshly whipped cream, a few fresh berries, or a light sprinkling of toasted sliced almonds. A sprig of mint would add a pop of color and a little aromatic lift.
Side Dishes
Vanilla Custard Cream Squares are delicious all on their own, but they’re also a wonderful match for fresh fruit salads, a small bowl of berries tossed in lemon zest, or a scoop of vanilla bean ice cream. For a coffee break treat, pair them with a cappuccino or espresso to complement that silky custard.
Creative Ways to Present
For an eye-catching dessert tray, cut your Vanilla Custard Cream Squares into dainty mini squares and serve on a chic platter with skewered fruit. Stack them up and drizzle with a little raspberry coulis, or arrange in cupcake liners for easy, elegant sharing at parties or picnics. Individual portions in glass jars create a fun, modern vibe and keep layers perfectly visible.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Vanilla Custard Cream Squares tightly with plastic wrap or in an airtight container and store in the refrigerator. They’ll keep well for up to three days—though most families find they mysteriously disappear long before then!
Freezing
While custard fillings typically don’t freeze perfectly (they can become a bit watery once thawed), you can freeze Vanilla Custard Cream Squares if needed. Wrap each square individually in plastic and then foil, and freeze for up to a month. Thaw them overnight in the fridge before serving for best texture.
Reheating
There’s no need to reheat Vanilla Custard Cream Squares—they truly shine when served cold! If you prefer a room-temperature bite, just let the squares sit out for about 30 minutes before serving to take the chill off. Save the oven for something else, and let these beautiful bars dazzle straight from the fridge.
FAQs
Can I use store-bought puff pastry for Vanilla Custard Cream Squares?
Absolutely! Store-bought puff pastry is a fantastic time saver and yields wonderfully flaky results without any of the fuss. Just be sure to thaw it completely and follow the instructions for even baking.
How do I prevent the custard layer from getting runny?
To keep the custard thick and sliceable, cook it over medium heat and whisk constantly until it reaches a pudding-like consistency. Also, don’t skip the chilling time; the custard needs to set up in the fridge for at least four hours or, even better, overnight.
Can I add flavors or mix-ins to the custard?
Definitely! While vanilla is the classic, you can infuse the milk with a cinnamon stick, add a hint of lemon zest, or even fold in a little whipped cream for a lighter texture. Just keep the ratios similar for best results.
What’s the best way to get clean, bakery-style slices?
For pristine, professional-looking squares, chill the dessert overnight so the custard is firm. Use a sharp knife dipped in hot water (and wiped clean between each cut) to prevent sticking and get beautiful layers every time.
Can I make Vanilla Custard Cream Squares ahead of time?
Yes, and in fact, you should! These bars benefit from chilling, so making them a day ahead not only saves you time on the day of serving but actually improves both the flavor and the sliceability.
Final Thoughts
Classic, elegant, and surprisingly simple, Vanilla Custard Cream Squares have a way of stealing the spotlight at any gathering. If you’re looking for an unforgettable dessert that’s as enjoyable to make as it is to eat, give these squares a whirl—your friends and family will beg for seconds!
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Vanilla Custard Cream Squares Recipe
- Total Time: 40 minutes (plus chilling)
- Yield: 9 squares 1x
- Diet: Vegetarian
Description
Indulge in the creamy decadence of Vanilla Custard Cream Squares. Layers of buttery puff pastry sandwich velvety vanilla custard for a luscious treat that’s perfect for any occasion.
Ingredients
Puff Pastry:
- 1 sheet puff pastry (thawed)
Custard Filling:
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
Additional:
- Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and prepare puff pastry.
- Bake Puff Pastry: Roll out pastry, bake until golden and crisp, then let cool.
- Prepare Custard: Heat milk and cream, mix egg yolks, sugar, cornstarch, combine, cook until thickened. Add butter and vanilla.
- Assemble Squares: Layer baked pastry with custard, refrigerate until set.
- Serve: Dust with powdered sugar, slice, and serve chilled.
Notes
- For clean slices, chill custard squares overnight and use a sharp knife dipped in hot water.
- You can add a layer of whipped cream on top for extra richness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 110 mg
