Vanilla Custard Cream Squares

Ingredients

For the Pastry Layers:

• 1 package (17.3 oz / 490g) Frozen puff pastry sheets, thawed according to package directions (2 sheets)
• 1 tbsp Powdered sugar (for dusting)

For the Rich Vanilla Custard Filling:

• 3 cups (720ml) Whole milk
• 1 cup (240ml) Heavy cream (minimum 36% milk fat)
• 1 tbsp High-quality vanilla bean paste (or 1 whole vanilla bean, split and scraped)
• 6 large Egg yolks, room temperature
• 3/4 cup (150g) Granulated sugar
• 1/2 cup (60g) Cornstarch
• 1/4 tsp Fine sea salt
• 4 tbsp (56g) Unsalted butter, cold and cubed

Instructions

1. Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
2. Unroll the thawed puff pastry sheets onto the prepared baking sheets. Lightly prick the entire surface of both sheets with a fork to prevent uneven rising.
3. Place a second sheet of parchment paper over each pastry, followed by a light baking sheet on top to weight them down.
4. Bake for 12 minutes, then remove the top baking sheet and parchment paper. Return to the oven for 3–5 minutes until the pastry is golden brown and fully crisp.
5. Allow the sheets to cool completely on wire racks. Trim both sheets to fit a square 9×9-inch baking pan. Cut one of the sheets into 9 equal squares while still warm to make final slicing easier later.
6. In a heavy-bottomed saucepan, combine the whole milk, heavy cream, and vanilla bean paste.
7. Place over medium heat and warm the mixture until tiny bubbles form around the edges (approx. 180°F / 82°C). Do not bring to a rolling boil.
8. Remove from heat immediately to prevent scorching.
9. In a large heatproof bowl, whisk together the egg yolks, granulated sugar, cornstarch, and fine sea salt until pale and slightly thickened.
10. Slowly pour 1 cup of the warm milk mixture into the egg mixture while whisking constantly. This tempers the yolks without cooking them into scrambled eggs.
11. Gradually whisk in the remaining warm milk mixture until fully blended.
12. Pour the mixture back into the saucepan through a fine-mesh sieve.
13. Set over medium-low heat and cook, whisking continuously and scraping the bottom and corners of the pan.
14. As the custard heats, it will thicken rapidly. Once it reaches a thick, pudding-like consistency and comes to a slow boil, cook for 1 additional minute while whisking vigorously to fully cook out the cornstarch taste.
15. Remove from heat and stir in the cold cubed butter until completely melted and glossy.
16. Line a 9×9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
17. Place the whole, uncut pastry sheet at the bottom of the pan.
18. Pour the hot vanilla custard directly over the bottom pastry layer, spreading it evenly with an offset spatula.
19. Arrange the 9 pre-cut top pastry squares on top of the custard layer in a 3×3 grid, pressing down gently.
20. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the custard is set firm.
21. Use the parchment paper overhang to lift the custard block out of the pan onto a cutting board.
22. Using a sharp serrated knife, slice straight down through the pre-cut top pastry lines to divide into 9 individual squares. Wipe the knife blade clean between cuts.
23. Dust the tops generously with powdered sugar right before serving.

Nutrition

Calories: 385 kcal · Protein: 6 g · Fat: 24 g · Carbohydrates: 36 g Dietary · Saturated Fat: 12 g · Fiber: 1 g · Sugar: 19 g · Sodium: 180 mg