Vanilla Custard Cream Squares
š©āš³Ā Step-by-Step Instructions
1. Bake the Puff Pastry
- Preheat oven to 400Ā°F (200Ā°C). Line two baking sheets with parchment.
- Place each pastry sheet on a sheet and prick all over with a fork.
- Bake 15ā20 minutes until golden and crisp. Cool completely.
2. Make the Custard
- Heat milk in a saucepan until it simmersādonāt 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.
š”Ā Tips for Success
- Prick the pastryĀ to avoid over-puffing.
- Temper eggs slowlyĀ to keep the custard silky.
- Cool custard fullyĀ before adding whipped cream for best texture.
šĀ Variations to Try
- Chocolate: Stir in Ā½ 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 Ā½ tsp almond extract and top with toasted sliced almonds.
āĀ FAQs
- Make ahead?Ā Yesāchill overnight for easy serving.
- Leftovers?Ā Store in the fridge up to 3 days.
- Freeze?Ā Wrap tightly and freeze up to 1 month. Thaw overnight.
- Serve with?Ā A dollop of whipped cream or scoop of vanilla ice cream.
- Healthier version?Ā Use light cream and a sugar substitute.
