Vanilla Custard Cream Squares

Here’s a  recipe for Vanilla Custard Cream Squares, a classic, creamy dessert made with layers of puff pastry and rich vanilla custard. Think of it like a homemade version of a Napoleon slice or Krempita (popular in Europe). It’s decadent, yet light and fluffy when made right.

---

🧁 Vanilla Custard Cream Squares Recipe

🍰 Servings: 9–12 squares

⏱️ Prep Time: 30 mins

⏱️ Cook Time: 20 mins

❄️ Chill Time: 4–6 hours (or overnight for best results)

---

📝 Ingredients

For the Pastry Layers:

• 2 sheets puff pastry (store-bought or homemade, about 9×9 inches each)

• Optional: powdered sugar for dusting

For the Vanilla Custard:

• 4 cups (1 liter) whole milk

• 1 cup (200g) granulated sugar

• 6 large egg yolks

• 1/2 cup (60g) cornstarch

• 1 tbsp all-purpose flour (optional for extra firmness)

• 1 tbsp unsalted butter

• 2 tsp pure vanilla extract or 1 vanilla bean

Optional Whipped Cream Layer (for a lighter version):

• 1 cup (240 ml) heavy whipping cream

• 2 tbsp powdered sugar

• 1/2 tsp vanilla extract

---

👩‍🍳 Instructions

Step 1: Prepare the Puff Pastry Layers

1. Preheat oven to 400°F (200°C).

2. Roll out the puff pastry sheets slightly to even them out.

3. Place on parchment-lined baking sheets. Prick all over with a fork to prevent over-puffing.

4. Place another sheet of parchment on top and weigh down with a second baking tray or pie weights.

5. Bake for 15–20 minutes, or until golden brown.

6. Remove, let cool, and then trim both sheets to the same size (if needed).

7. Set one aside for the top, and place the other in the bottom of a square/rectangular dish (preferably glass or ceramic).

---

Step 2: Make the Vanilla Custard

1. In a large saucepan, heat 3 ½ cups of milk over medium heat until steaming (not boiling).

2. In a mixing bowl, whisk together:

   • 6 egg yolks

   • 1 cup sugar

   • ½ cup cornstarch

   • 1 tbsp flour (if using)

   • Remaining ½ cup of cold milk

3. Once the milk is hot, temper the egg mixture:

   • Slowly pour in a little hot milk while whisking continuously.

   • Gradually add more until most is combined.

4. Pour the tempered mixture back into the saucepan.

5. Cook over medium heat, stirring constantly with a whisk, until it thickens and bubbles (about 5–7 minutes).

6. Remove from heat. Stir in butter and vanilla extract (or scraped vanilla bean).

7. Let it cool slightly (about 10 mins), then pour over the bottom pastry layer.

---

Optional Step 3: Whipped Cream Layer

1. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.

2. Spread gently over the cooled custard layer for a lighter finish.

---

Step 4: Top and Chill

1. Carefully place the second pastry sheet on top. You can leave it whole or cut into squares to make slicing easier later.

2. Chill in the fridge for at least 4 hours, ideally overnight, to fully set.

---

Step 5: Serving

1. Before serving, dust with powdered sugar or top with a thin glaze (optional).

2. Slice with a sharp knife dipped in hot water for clean cuts.

---

🧊 Storage

• Store in the refrigerator for up to 3 days.

• Not freezer-friendly (the custard may separate when thawed).

---

🍫 Optional Variations

• Chocolate Custard: Add 4 oz melted dark chocolate to the custard base.

• Lemon Twist: Add lemon zest and a little juice to the custard for a zingy flavor.

• Berry Topping: Top with fresh raspberries or strawberries before chilling.