Vanilla Custard Cream Squares

Ingredients:

  • 2 sheets puff pastry, thawed
  • For the filling:
  • 4 cups whole milk
  • 1 1/2 cups granulated sugar
  • 1 1/4 cups all-purpose flour
  • 8 eggs, separated
  • 3 teaspoons vanilla extract
  • 2 tablespoons rum (optional)
  • 2 cups heavy whipping cream, chilled
  • 2 tablespoons powdered sugar, plus more for dusting

Preparation:

  1. Begin by preheating your oven to 350°F (175°C). Lay each puff pastry sheet on a separate baking sheet and bake for 10 minutes, or until each sheet turns a lovely golden brown. Once baked, set them aside to cool down.
  2. In a saucepan, pour in three cups of the milk and gently bring it to a boil over medium heat. This will form the base of your custard.
  3. While the milk heats up, grab a large mixing bowl and whisk together the egg yolks and granulated sugar until the mixture becomes light and fluffy. To this, add the flour, vanilla extract, and the optional rum for an extra kick. Mix in the remaining 1 cup of milk to create a smooth blend.
  4. Once your milk has reached a boiling point, carefully fold in your egg yolk mixture. Stir slowly and continuously until the custard begins to thicken. Once thickened, remove the saucepan from the heat.
  5. In a separate large bowl, use an electric mixer to beat the egg whites until stiff peaks form. This will add a lightness to your custard. Gently fold these beaten egg whites into your custard mixture, ensuring it’s well combined without deflating the egg whites.
  6. Take one of your cooled puff pastry sheets and place it at the bottom of a 9×13-inch baking dish. Pour your custard over the pastry, spreading it evenly. Place this in the refrigerator to chill until the custard is cool and firm, which should take about 1-2 hours.
  7. After the custard has set, it’s time for the whipped cream. Beat the heavy whipping cream with 2 tablespoons of powdered sugar until stiff peaks form. Spread this whipped cream evenly over the chilled custard layer.
  8. For the final layer, cut the second puff pastry sheet into 15 squares and delicately place these squares over the whipped cream layer. This adds a delightful texture and presentation to the dessert. Chill in the refrigerator for another 2 hours.
  9. Before serving, give your Vanilla Custard Cream Squares a final touch of elegance by dusting them with a little more powdered sugar.

FAQs:

  • What are Vanilla Custard Cream Squares?
    • Vanilla Custard Cream Squares are a dessert featuring layers of creamy vanilla custard between sheets of puff pastry or a biscuit base, often topped with powdered sugar or a sweet glaze. They are known for their rich, velvety texture and delicate vanilla flavor.
  • How do I make Vanilla Custard Cream Squares?
    • To make Vanilla Custard Cream Squares, start by baking a sheet of puff pastry or preparing a biscuit base. Prepare a vanilla custard by cooking milk, sugar, eggs, vanilla extract, and cornstarch until thickened. Pour the custard over the baked pastry or base, then top with another layer of pastry or biscuit. Chill in the refrigerator until set, then cut into squares and dust with powdered sugar or drizzle with glaze before serving.
  • Can I use store-bought custard for this recipe?
    • Yes, you can use store-bought custard to save time. Make sure it’s a thick custard so the squares hold their shape. Simply layer the store-bought custard between the pastry or biscuit layers as you would with homemade custard.
  • How should I store Vanilla Custard Cream Squares?
    • Store Vanilla Custard Cream Squares in an airtight container in the refrigerator. They are best consumed within 2-3 days. The custard may cause the pastry to soften over time, so for the best texture, enjoy them within the first day or two.
  • Can I make Vanilla Custard Cream Squares in advance?
    • Yes, you can make Vanilla Custard Cream Squares in advance. Prepare and assemble the squares, then refrigerate them until ready to serve. They need time to set in the fridge, so making them a few hours ahead or even the day before serving is ideal. Just wait to dust with powdered sugar or add the glaze until just before serving for the best presentation.

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