🍰 Vanilla Custard Cream Squares
🕒 Prep Time: 25 min | Chill Time: 4 hrs or overnight | Makes: 9–12 squares
🧾 Ingredients:
For the Base:
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1 sheet puff pastry (thawed)
or 1 box vanilla cake mix (baked in a 9×13 pan and cooled)
For the Custard Cream Filling:
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2 cups whole milk
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½ cup heavy cream
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½ cup sugar
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¼ cup cornstarch
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4 egg yolks
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2 tbsp unsalted butter
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1 tbsp vanilla extract (use real vanilla for best flavor)
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Pinch of salt
For the Whipped Topping:
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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½ tsp vanilla extract
👩🍳 Instructions:
1. Prepare the base:
Option A – Puff Pastry Base:
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Preheat oven to 400°F (200°C).
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Roll out the puff pastry and prick with a fork.
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Bake on parchment for 12–15 minutes or until golden and crisp. Let cool, then cut into squares.
Option B – Soft Cake Base:
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Bake a vanilla cake in a 9×13-inch pan, cool completely, and slice into squares.
2. Make the custard:
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In a saucepan, whisk together sugar, cornstarch, and salt.
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In another bowl, whisk together egg yolks, milk, and cream. Slowly pour into the dry mixture, whisking constantly.
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Cook over medium heat, stirring until thick and bubbling (about 6–8 minutes).
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Remove from heat; stir in butter and vanilla.
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Transfer to a bowl, press plastic wrap directly onto the surface, and chill until cool and thickened (at least 1–2 hours).
3. Make the whipped topping:
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Beat whipping cream, powdered sugar, and vanilla until stiff peaks form. Chill until ready to use.
4. Assemble:
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Layer a square of pastry or cake, add a thick dollop of custard, and top with another square (or just use one layer if preferred).
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Spoon or pipe whipped cream over the top.
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Optional: dust with powdered sugar or a drizzle of white chocolate.
✅ Tips:
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For extra flavor, stir a splash of almond extract or rum into the custard.
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To firm up the squares more for slicing, chill them fully assembled for at least 2 hours.
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Add sliced fruit (like strawberries or bananas) between layers for a twist.
Would you like a no-bake version, a gluten-free crust option, or a fruit-filled variation?
