Vanilla Custard Cream Squares

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👩‍🍳 Step-by-Step Instructions

1. Bake the Puff Pastry

  • Preheat oven to 400°F (200°C). Line two baking sheets with parchment.
  • Place each pastry sheet on a sheet and prick all over with a fork.
  • Bake 15–20 minutes until golden and crisp. Cool completely.

2. Make the Custard

  • Heat milk in a saucepan until it simmers—don’t boil.
  • In a bowl, whisk sugar and flour. Add egg yolks and mix until smooth.
  • Slowly whisk in hot milk to temper the eggs.
  • Return mixture to saucepan and cook, stirring, until thick and bubbling.
  • Remove from heat, stir in vanilla and rum. Cover with plastic wrap touching the surface and cool completely.

3. Whip the Cream

  • Beat chilled cream with powdered sugar until stiff peaks form.
  • Once custard is cool, gently fold in whipped cream until smooth.

4. Assemble the Squares

  • Place one pastry sheet on a serving tray. Spread custard cream evenly.
  • Top with second pastry sheet. Chill for at least 2 hours.

5. Serve & Enjoy

  • Dust with powdered sugar. Slice into squares with a sharp knife.
  • Serve chilled and savor every creamy, flaky bite.

💡 Tips for Success

  • Prick the pastry to avoid over-puffing.
  • Temper eggs slowly to keep the custard silky.
  • Cool custard fully before adding whipped cream for best texture.

🍋 Variations to Try

  • Chocolate: Stir in ½ cup melted dark chocolate before folding in cream.
  • Lemon: Add zest of 1 lemon + 2 tbsp lemon juice to the custard.
  • Berry: Layer fresh berries between pastry and custard.
  • Almond: Add ½ tsp almond extract and top with toasted sliced almonds.

❓ FAQs

  • Make ahead? Yes—chill overnight for easy serving.
  • Leftovers? Store in the fridge up to 3 days.
  • Freeze? Wrap tightly and freeze up to 1 month. Thaw overnight.
  • Serve with? A dollop of whipped cream or scoop of vanilla ice cream.
  • Healthier version? Use light cream and a sugar substitute.

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