Vanilla Custard Cream Squares

 

Here’s a classic Vanilla Custard Cream Squares recipe — rich, creamy, and perfectly layered between flaky pastry or biscuit bases:

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🍰 Vanilla Custard Cream Squares

Ingredients

For the custard filling:

• 4 cups (1 L) milk
• 1 cup (200 g) sugar
• 1/2 cup (60 g) cornstarch
• 6 egg yolks
• 2 tsp vanilla extract (or 1 vanilla bean)
• 2 tbsp butter

For the base and top:

• 1 package puff pastry (2 sheets) or plain tea biscuits (if no puff pastry)

For topping (optional):

• Powdered sugar for dusting
• Whipped cream for serving

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Instructions

1. Bake the puff pastry:

   • Preheat oven to 200°C (400°F).
   • Roll out the puff pastry and bake on parchment paper until golden and puffed (about 15 minutes).
   • Let it cool, then gently press it flat.

2. Make the custard:

   • In a saucepan, heat 3 cups of milk with sugar and vanilla until hot (not boiling).
   • In a separate bowl, whisk together egg yolks, cornstarch, and the remaining 1 cup of milk until smooth.
   • Slowly pour the hot milk into the egg mixture while whisking constantly.
   • Return everything to the saucepan and cook over medium heat, stirring constantly, until thick and creamy.
   • Remove from heat and stir in butter until smooth.

3. Assemble:

   • Line a square or rectangular dish with one sheet of puff pastry (or biscuits).
   • Pour the warm custard evenly over it.
   • Place the second sheet of pastry (or biscuits) on top.

4. Chill:

   • Refrigerate for at least 4 hours (or overnight) until fully set.

5. Serve:

   • Dust with powdered sugar before slicing into squares.
   • Serve cold with a bit of whipped cream if you like!

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Would you like me to give you a no-bake version (using only biscuits and stovetop custard)?