Custard Cream Squares
A delightful dessert combining luscious custard layers with flaky, golden puff pastry, perfect for any occasion.
Ingredients
For the Custard
- 1 cup whole milk Creamy and rich, it creates the perfect custard base.
- 1 cup heavy cream The secret ingredient for a luxurious and decadent custard.
- 4 large egg yolks These give the custard its luscious texture and bright color.
- 2 tablespoons granulated sugar Balancing all flavors, it adds just the right amount of sweetness.
- 2 tablespoons cornstarch Acts as a thickening agent for the custard.
- 1 teaspoon pure vanilla extract Brings warmth and depth to the custard.
- 1 tablespoon unsalted butter Enhances both texture and flavor.
- 1/4 teaspoon salt Enhances the flavors of the custard.
For the Pastry
- 2 sheets puff pastry Crispy layers that envelop your custard.
- 1 cup powdered sugar To dust on top before serving.
Instructions
Preparation of Custard
- Mix sugar, cornstarch, and salt in a saucepan.
- Whisk in egg yolks one at a time.
- Add milk and cream slowly, whisking constantly.
- Heat on medium, whisking until thickened and bubbly.
- Remove from heat and stir in butter and vanilla.
- Cool slightly, stirring to prevent skin formation.
Baking the Pastry
- Preheat oven to 400°F and line baking trays with parchment.
- Place puff pastry sheets on trays and poke holes with a fork.
- Bake until golden and crisp, about 12 to 15 minutes.
- Cool completely and trim one sheet to fit an 8x8 pan.
Assembly
- Place one pastry sheet in the 8x8 pan and pour warm custard over it.
- Top with the second pastry sheet and gently press to settle.
- Refrigerate for at least four hours or overnight.
Serving
- Dust with powdered sugar before serving.
- Cut into squares using a sharp knife, wiping the knife between cuts.
- Serve cold.
Notes
Store leftovers covered in the refrigerator for up to three days or freeze for up to one month.