Vanilla Custard Cream Squares

Instructions

Step 1 – Bake the Puff Pastry

1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.

2. Place each puff pastry sheet on the baking sheets. Use a fork to prick the pastry all over—this prevents excessive puffing.

3. Bake for 15–20 minutes, or until golden brown and crisp. Cool completely.

Step 2 – Make the Custard

1. Heat the milk in a large saucepan over medium heat until it begins to simmer (do not boil).

2. In a mixing bowl, whisk sugar and flour together. Add egg yolks and whisk until smooth.

3. Slowly whisk the hot milk into the egg mixture to temper it, preventing curdling.

4. Return mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling. Continue for 1–2 minutes, then remove from heat.

5. Stir in vanilla extract and rum (if using). Cover the custard with plastic wrap touching its surface, then let it cool completely.

Step 3 – Whip the Cream

1. In a separate bowl, beat chilled cream with powdered sugar until stiff peaks form.

2. Once the custard is cooled, gently fold in the whipped cream until smooth.

Step 4 – Assemble the Dessert

1. Place one puff pastry sheet on a serving platter.

2. Spread the custard cream evenly over the pastry.

3. Place the second sheet of pastry on top.

4. Refrigerate for at least 2 hours to let the custard set.

Step 5 – Serve

1. Dust the top generously with powdered sugar.

2. Slice into neat squares with a sharp knife and serve chilled.

Tips for Perfect Custard Squares

• Prevent Over-Puffing: Prick pastry well before baking. If it puffs too much, gently press it down while still warm.

• Smooth Filling: Always cool the custard completely before folding in whipped cream.

• Make Ahead: This dessert can be prepared a day in advance—just add powdered sugar before serving.