These Vanilla Custard Cream Squares are a delightful dessert featuring layers of flaky puff pastry and a rich, velvety custard filling. Perfect for celebrations or as an indulgent treat, these squares combine a creamy texture with a touch of vanilla and rum for a sophisticated twist.
Ingredients:
For the Pastry:
- 2 sheets puff pastry, thawed
For the Custard 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)
For the Whipped Cream Topping:
- 2 cups heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- Additional powdered sugar for dusting
Instructions:
- Prepare the Puff Pastry : Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets and cut them to fit a 9×13-inch baking dish or a similar-sized pan. Place the pastry sheets on a baking sheet lined with parchment paper. Bake for 12–15 minutes or until golden brown and crisp. Allow to cool completely.
- Make the Custard : In a medium saucepan, warm the milk over medium heat, ensuring it becomes heated through without reaching a boil. In a separate bowl, whisk together the egg yolks, granulated sugar, and flour until smooth. Slowly add the warm milk to the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5–7 minutes). Remove from heat and stir in the vanilla extract and rum (if using). Allow the custard to cool to room temperature, stirring occasionally to prevent a skin from forming.
- Whip the Cream : In a cold mixing bowl, beat the heavy cream and powdered sugar together until firm peaks begin to form.
- Assemble the Layers : Place one puff pastry sheet at the bottom of your baking dish. Spread the cooled custard evenly over the pastry layer. Gently fold half of the whipped cream into the custard layer, smoothing it out evenly. Top with the second puff pastry sheet, pressing gently to ensure it adheres. Spread the remaining whipped cream over the top layer.
- Chill and Serve : In a cold mixing bowl, beat the heavy cream and powdered sugar together until firm peaks begin to form. Before serving, dust with powdered sugar and cut into squares.
Conclusion:
These Vanilla Custard Cream Squares are a show-stopping dessert with their luxurious layers of custard and cream sandwiched between crisp puff pastry. Perfectly light yet indulgent, they’re a versatile treat that will impress at any occasion.
Vanilla Custard Cream Squares
Flakypuff pastry layered with silky vanilla custard and whipped cream, finished witha dusting of powdered sugar for a decadent and elegant dessert.
Ingredients
For the Pastry:
- 2 sheets puff pastry thawed
For the Custard 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
For the Whipped Cream Topping:
- 2 cups heavy whipping cream chilled
- 2 tablespoons powdered sugar
- Additional powdered sugar for dusting
Instructions
- Prepare the Puff Pastry : Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets and cut them to fit a 9×13-inch baking dish or a similar-sized pan. Place the pastry sheets on a baking sheet lined with parchment paper. Bake for 12–15 minutes or until golden brown and crisp. Allow to cool completely.
- Make the Custard : In a medium saucepan, warm the milk over medium heat, ensuring it becomes heated through without reaching a boil. In a separate bowl, whisk together the egg yolks, granulated sugar, and flour until smooth. Slowly add the warm milk to the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5–7 minutes). Remove from heat and stir in the vanilla extract and rum (if using). Allow the custard to cool to room temperature, stirring occasionally to prevent a skin from forming.
- Whip the Cream : In a cold mixing bowl, beat the heavy cream and powdered sugar together until firm peaks begin to form.
- Assemble the Layers : Place one puff pastry sheet at the bottom of your baking dish. Spread the cooled custard evenly over the pastry layer. Gently fold half of the whipped cream into the custard layer, smoothing it out evenly. Top with the second puff pastry sheet, pressing gently to ensure it adheres. Spread the remaining whipped cream over the top layer.
- Chill and Serve : In a cold mixing bowl, beat the heavy cream and powdered sugar together until firm peaks begin to form. Before serving, dust with powdered sugar and cut into squares.