🍰 Vanilla Custard Cream Squares
Ingredients:
For the pastry:
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2 sheets puff pastry (frozen or homemade), thawed
For the custard cream:
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2 cups (500 ml) whole milk
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1 cup (250 ml) heavy cream
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1/2 cup (100 g) granulated sugar
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1/4 cup (30 g) cornstarch
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1/4 cup (30 g) all-purpose flour
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4 large egg yolks
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1 whole egg
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2 tsp vanilla extract (or 1 vanilla bean pod)
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Pinch of salt
Optional topping:
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Powdered sugar for dusting
Instructions:
1. Bake the Puff Pastry:
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Preheat oven to 400°F (200°C).
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Place puff pastry sheets on parchment-lined baking sheets. Prick all over with a fork to prevent puffing.
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Place another baking sheet on top to weigh it down for even layers.
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Bake for 12–15 minutes or until golden brown.
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Let cool completely, then trim edges and cut into equal squares or rectangles (depending on your pan size).
2. Make the Vanilla Custard:
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In a medium saucepan, heat the milk and cream over medium heat until steaming (not boiling).
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In a bowl, whisk egg yolks, egg, sugar, cornstarch, flour, and salt until smooth.
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Slowly pour hot milk mixture into the egg mixture, whisking constantly (temper the eggs).
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Return mixture to saucepan and cook over medium heat, whisking constantly until it thickens to a pudding-like consistency (3–5 minutes).
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Remove from heat. Stir in vanilla extract.
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Cover with plastic wrap (touching the surface to prevent skin) and cool to room temp.
3. Assemble the Squares:
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Place one layer of puff pastry in the bottom of a square pan (8×8 or similar).
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Spread the custard evenly over the pastry.
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Top with the second layer of pastry.
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Chill in the fridge for at least 4 hours, or until set.
4. Serve:
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Carefully cut into squares with a sharp serrated knife.
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Dust with powdered sugar just before serving.
🔁 Variations:
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Add a thin layer of whipped cream on top of the custard before placing the top pastry.
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Use vanilla bean for a more intense flavor.
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Top with a simple icing glaze instead of powdered sugar.