Vanilla Custard Cream Squares

Vanilla Custard Cream Squares – A Heavenly Layered Dessert of Creamy Delight

Vanilla Custard Cream Squares are a classic, elegant dessert that combines the rich smoothness of homemade custard with the flaky, buttery texture of puff pastry. Often reminiscent of French “Mille-Feuille” or “Napoleon,” this version is simpler but equally indulgent. The creamy vanilla filling nestled between golden pastry layers and topped with powdered sugar or icing creates a treat that melts in your mouth. Let’s dive into the method step by step so you can recreate these beautiful squares right at home.

Ingredients You’ll Need

For the Layers:

• 2 sheets of puff pastry (store-bought or homemade)
• Powdered sugar (for dusting)

For the Vanilla Custard Cream:

• 2 ½ cups (600 ml) whole milk
• 4 large egg yolks
• ½ cup (100 g) granulated sugar
• ¼ cup (30 g) cornstarch
• 1 tablespoon all-purpose flour
• 2 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract (or 1 vanilla bean pod)
• ½ cup (120 ml) heavy cream, whipped

For the Topping (optional):

• Powdered sugar, or
• Simple icing made from milk and confectioners’ sugar

Step 1: Preparing the Puff Pastry Layers

1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
2. Roll out the puff pastry sheets if they are not pre-rolled. Each should be roughly the size of your baking tray.
3. Dock the pastry (poke holes with a fork) all over to prevent excessive puffing while baking.
4. Bake the pastry sheets for about 12–15 minutes or until golden and crisp.
5. Cool completely, then gently flatten any overly puffed areas using the back of a spatula.
6. Once cooled, cut one pastry sheet into equal squares (these will form the top layer). Keep the other whole (for the bottom).

Step 2: Making the Silky Vanilla Custard Cream

1. Heat the milk in a saucepan over medium heat. If using a vanilla bean, split it and scrape out the seeds, then add both seeds and pod to the milk. Heat until it begins to steam but not boil. Remove from heat and let it infuse for a few minutes.
2. In a mixing bowl, whisk together the egg yolks, sugar, cornstarch, and flour until smooth and pale.
3. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs (this prevents them from curdling).
4. Return the mixture to the saucepan and cook over medium heat, whisking continuously until it thickens and begins to bubble gently.
5. Remove from the heat and stir in butter and vanilla extract (if not using a vanilla bean). Mix until silky and glossy.
6. Pour the custard into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin), and let it cool completely.
7. Once chilled, fold in the whipped cream gently to lighten the custard, creating a smooth, fluffy filling.

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