🍮 Vanilla Custard Cream Squares
Serves 12 | Prep: 30 min | Bake: 25 min | Chill: 4+ hrs | Total: ~6 hrs (mostly hands-off)
🛒 Ingredients
🥐 For the Pastry Base & Top
2 sheets frozen puff pastry, thawed according to package
Look for all-butter puff pastry for best flavor and rise
🧈 For the Vanilla Custard Filling
4 cups (950ml) whole milk
1½ cups (300g) granulated sugar
1¼ cups (155g) all-purpose flour (acts as thickener — no cornstarch needed!)
8 large eggs, separated (yes — yolks in custard, whites whipped into meringue-like layer!)
3 tsp pure vanilla extract (or 1 split vanilla bean for gourmet touch)
2 tbsp dark rum (optional) – Enhances depth and balances sweetness
🍦 For the Whipped Cream Topping
2 cups (480ml) heavy whipping cream, very cold
2 tbsp powdered sugar
Extra powdered sugar for dusting before serving
🍓 Optional Garnish: Fresh berries, mint leaves, or edible flowers
👩🍳 Step-by-Step Instructions
1️⃣ Bake the Puff Pastry Layers
Preheat oven to 400°F (200°C).
Roll out each puff pastry sheet slightly to smooth seams. Place on parchment-lined baking sheets.
Prick all over with a fork to prevent excessive puffing.
Bake 18–22 minutes, until golden brown and crisp.
Cool completely on wire racks. Trim edges if desired for clean squares.
2️⃣ Make the Vanilla Custard
In a large saucepan, heat milk over medium heat until steaming (do not boil).
In a large bowl, whisk together sugar, flour, egg yolks, vanilla, and rum (if using) until pale and creamy.
Temper the yolks: Slowly pour warm milk into yolk mixture, whisking constantly.
Return mixture to saucepan. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until thickened (like pudding), ~8–10 minutes.
Remove from heat. Press plastic wrap directly onto surface to prevent skin. Chill 2+ hours.
💡 Pro Tip: Stir in 1 tbsp butter at the end for extra silkiness.
3️⃣ Whip the Cream
In a chilled bowl, beat cold heavy cream and powdered sugar until stiff peaks form.
Gently fold half into the chilled custard to lighten it.
4️⃣ Assemble the Squares
Place one baked pastry layer on a serving tray or cutting board.
Spread chilled custard evenly over the top.
Carefully place the second pastry layer on top.
Spread remaining whipped cream over the top in a smooth, elegant finish.
5️⃣ Chill & Serve
Refrigerate at least 2 hours (preferably 4+) to let flavors meld and structure set.
Just before serving:
Use a sharp knife dipped in hot water to slice into even squares.
Dust generously with powdered sugar through a fine sieve.
Garnish with berries or mint if desired.
🍰 Serving Pro Move: Wipe the plate edges with a damp cloth for a clean, professional look.
🌸 Variations & Pro Tips
🌱 Gluten-Free Option: Use GF flour blend (with xanthan gum) for custard; find GF puff pastry or make nut crust alternative
🍫 Chocolate Twist: Add ½ cup cocoa powder to custard or drizzle melted chocolate on top
🍋 Citrus Zing: Swap vanilla for lemon or orange zest + juice (hello, lemon cream squares!)
🧊 Make-Ahead Magic: Assemble up to 2 days ahead — keeps beautifully refrigerated
🧁 Mini Version: Cut into small squares for elegant cocktail desserts
🍼 Dairy-Free? Use coconut milk + cashew cream (custard will be richer; adjust sugar)
🧠 Why This Custard Is So Silky Smooth
Using flour instead of cornstarch gives a more traditional, velvety texture — common in European-style custards. And by separating the eggs, we add lightness: the yolks enrich the custard, while folding in whipped cream keeps it airy, not dense.
The result? A filling that’s rich without being heavy — pure luxury in every bite.
❤️ Final Thought: A Dessert That Feels Like a Hug from Grandma (If Grandma Was a French Pastry Chef)
These Vanilla Custard Cream Squares aren’t flashy or fussy. They don’t need chocolate drips or neon sprinkles to shine.
Instead, they whisper elegance with every layer — golden pastry, cloud-like cream, and that deep, soul-soothing vanilla warmth.
They’re the kind of dessert that makes someone close their eyes after the first bite and say, “Mmm… this tastes like love.”
And really — isn’t that what the best desserts are all about?