🍮 Vanilla Custard Cream Squares are soft layered dessert bars with creamy vanilla custard between light pastry or biscuit layers, usually topped with powdered sugar or glaze. They’re rich, smooth, and perfect for tea time.
🧾 Ingredients
For the Base & Top
- 1 sheet Puff pastry (or 2 thin layers)
- Powdered Sugar for topping
For the Custard Filling
- 2 cups Milk
- ½ cup Sugar
- 3 tbsp Cornstarch
- 2 Egg yolk
- 1 tbsp Butter
- 1 tsp Vanilla extract
👩🍳 Instructions
1️⃣ Bake the Pastry
- Preheat oven to 180°C (350°F).
- Roll out the puff pastry and cut into two equal rectangles.
- Bake for 15–20 minutes until golden and crisp.
- Let them cool completely.
2️⃣ Make the Custard
- In a saucepan whisk:
- milk
- sugar
- cornstarch
- egg yolks
- Cook over medium heat, stirring constantly until thick.
- Remove from heat and mix in butter and vanilla extract.
- Let it cool slightly but keep it spreadable.
3️⃣ Assemble the Squares
- Place one pastry layer in a baking dish.
- Spread the warm custard evenly over it.
- Place the second pastry layer on top.
- Refrigerate 2–3 hours to set.
4️⃣ Finish
Dust with powdered sugar and cut into squares.
✨ Optional Toppings
- Chocolate drizzle 🍫
- Caramel sauce 🍯
- Fresh berries 🍓
💡 Tip: Chill the dessert well before cutting so the custard stays neat.
If you want, I can also give you:
- The famous bakery-style Vanilla Custard Cream Squares (very creamy)
- A no-bake biscuit custard version
- The Filipino “Custard Cream Bars” style recipe.
