Welcome to our decadent dessert recipes section! Today, we’re sharing a classic and elegant recipe for Vanilla Custard Cream Squares. These squares feature layers of flaky puff pastry and rich, creamy vanilla custard, topped with a light dusting of powdered sugar. Perfect for any special occasion or just because, these squares are sure to impress. Let’s get started!
Ingredients
For the Pastry:
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
Instructions
Step 1: Prepare the Puff Pastry
Preheat Oven: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
Bake Puff Pastry: Place each sheet of puff pastry on a prepared baking sheet. Use a fork to prick the pastry all over to prevent it from puffing up too much during baking. Bake for 15-20 minutes or until golden brown and crisp. Remove from the oven and allow to cool completely.
Step 2: Prepare the Custard Filling
Heat Milk: In a large saucepan, heat the whole milk over medium heat until it begins to simmer. Do not let it boil.
Mix Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar and all-purpose flour.
Add Egg Yolks: Add the egg yolks to the sugar and flour mixture, whisking until smooth and well combined.
Temper Eggs: Gradually whisk the hot milk into the egg mixture, a little at a time, to temper the eggs and prevent them from curdling.
Cook Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue to cook for 1-2 minutes, then remove from heat.
Add Flavorings: Stir in the vanilla extract and rum (if using). Transfer the custard to a large bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely.
Step 3: Whip the Cream
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