Name: Vanilla Custard Cream Squares
Prep time: 30 min
Cook time: 10 min
Total time: 4 h
Cuisine: European
Ingredients: 2 sheets ready‑rolled puff pastry; 4 cups whole milk; 1½ cups granulated sugar; 1¼ cups all‑purpose flour; 8 eggs, separated; 3 tsp vanilla extract; 2 cups heavy whipping cream, chilled; 2 Tbsp powdered sugar (plus more for dusting)

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I prepare these luscious Vanilla Custard Cream Squares by layering flaky puff pastry with a rich, creamy vanilla custard—then chilling until perfectly set. They’re creamy, light, and ideal for sharing (or savoring all by myself).

Why You’ll Love This Recipe

I adore how the crisp layers of puff pastry complement the smooth, velvety custard. It feels indulgent yet light, and I love that I can prep most of it ahead of time. Chilling overnight makes slicing into neat squares much easier, and each bite delivers a dreamy vanilla punch.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the puff pastry layers

2 sheets ready‑rolled puff pastry

For the vanilla custard

4 cups whole milk
1½ cups granulated sugar
1¼ cups all‑purpose flour
8 eggs, separated
3 teaspoon vanilla extract

For the whipped topping

2 cups heavy whipping cream, chilled
2 tablespoon powdered sugar (plus more for dusting)

Directions

Bake the puff pastry
I preheat the oven to 350 °F (175 °C), place each puff pastry sheet on lined baking sheets, and bake for about 10 minutes until golden. Then I let them cool completely.
Make the custard
I bring 3 cups of milk to a boil. Meanwhile, in a bowl, I whisk egg yolks with sugar until light, then mix in flour, vanilla, and the remaining 1 cup of milk. I fold this mixture into the boiling milk and stir until thickened, then remove from heat. Next, I whip the egg whites to stiff peaks and gently fold them into the custard for extra airiness.
Layer and chill
I press one pastry sheet into a 9×13-inch pan, spread the custard over it, and chill for 1–2 hours until firm.
Top with cream & pastry
I whip the cream with powdered sugar to stiff peaks, spread it over the custard, cut the second pastry sheet into squares, and arrange them on top. I return it to the fridge for another 2 hours.
Serve
Just before serving, I dust the top with powdered sugar and slice into squares.

Servings and timing

Servings: Makes about 15 squares (serves 10–15)
Prep time: ~30 minutes active
Cook time: ~10 minutes pastry + custard cooking
Chilling time: ~3–4 hours total (1–2 hrs after custard + 2 hrs after assembly)

Variations

Flavor twist: I sometimes add a teaspoon of lemon or orange zest to the custard for a fresh zing.
Choux pastry version: As an alternative, I’ve used choux pastry layers instead of puff pastry for a lighter texture.
Flavor swaps: I’ve experimented with almond or coconut extract in place of vanilla for a twist.
Berry topping: Adding fresh raspberries or sliced strawberries on top makes a fruity, refreshing version.

Storage/reheating

I cover the tray tightly and store it in the fridge—fully chilled, it stays fresh for up to 3 days. I never freeze it since the custard loses its texture. For the best flavor, I let squares sit at room temperature for 10 minutes before serving.

FAQs

Can I make this ahead of time?

Absolutely. I assemble everything the day before, chill overnight, and dust with powdered sugar just before serving.

Can I freeze these squares?

No, freezing ruins the custard’s texture. I always keep them refrigerated.

Can I swap puff pastry for homemade pastry?

Yes, you can make your own puff or choux pastry. I’ve used choux pastry with great results for a lighter version.

What if my custard is lumpy?

If it gets lumpy, I whisk it vigorously or use an electric mixer—it smooths out quickly.

How do I slice neat squares?

I use a serrated knife and wipe it clean between cuts. Chilling well before slicing helps maintain clean edges.

Conclusion

I absolutely love how these Vanilla Custard Cream Squares blend flaky pastry with a dreamy vanilla custard. They feel special enough for celebrations but simple to make ahead. Each square delivers a perfect balance of crispness and creaminess. I’m already planning a baking day just to make another batch!

Vanilla Custard Cream Squares

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Author: Sue
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 4 hours
Yield: 15 squares
Category: Dessert
Method: Chilling, Baking
Cuisine: European
Diet: Vegetarian

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Description

Luscious Vanilla Custard Cream Squares made with flaky puff pastry and a rich, creamy vanilla custard. Perfectly chilled and topped with whipped cream for a dreamy dessert ideal for sharing.

Ingredients

2 sheets ready‑rolled puff pastry
4 cups whole milk
1½ cups granulated sugar
1¼ cups all‑purpose flour
8 eggs, separated
3 tsp vanilla extract
2 cups heavy whipping cream, chilled
2 Tbsp powdered sugar (plus more for dusting)

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Instructions

Preheat oven to 350 °F (175 °C). Place each puff pastry sheet on lined baking sheets and bake for about 10 minutes until golden. Let cool completely.
In a saucepan, bring 3 cups of milk to a boil. Meanwhile, whisk egg yolks with sugar until light in a bowl, then mix in flour, vanilla, and the remaining 1 cup of milk.
Gradually whisk the egg yolk mixture into the boiling milk, stirring continuously until thickened. Remove from heat.
Whip the egg whites to stiff peaks and gently fold them into the custard mixture for extra airiness.
Press one puff pastry sheet into a 9×13-inch pan. Spread the custard over the pastry and chill for 1–2 hours until firm.
Whip the heavy cream with powdered sugar to stiff peaks. Spread the whipped cream over the chilled custard layer.
Cut the second pastry sheet into squares and arrange them on top of the whipped cream. Chill for another 2 hours.
Before serving, dust with powdered sugar and slice into squares using a serrated knife.