Vanilla Custard Cream Squares are a timeless dessert cherished for their delicate layers and smooth, creamy texture. Known for their lightness and rich vanilla flavor, these squares are a popular choice across many cultures and occasions, from elegant tea parties to simple family dinners. They offer a nostalgic taste that brings back childhood memories for many, yet remain sophisticated enough to impress at any event.
The history of Vanilla Custard Cream Squares can be traced back to classic European patisserie traditions, particularly in French and Hungarian cuisine. In Hungary, a similar dessert known as “krémes” has been enjoyed for centuries, typically made with puff pastry and a thick layer of vanilla custard. In France, mille-feuille or “Napoleon” is a layered pastry that shares many similarities. Over time, various versions have emerged across different countries, adapted to suit local tastes and available ingredients. What remains consistent is the love for the silky custard center and the delicate contrast of textures, which have made this dessert a staple in bakeries and homes alike.
Ingredients Breakdown:
- 1 sheet puff pastry (thawed if frozen)
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tbsp pure vanilla extract
- Powdered sugar for dusting (optional)
Step-by-Step Recipe:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the puff pastry sheet slightly and place it on the prepared baking sheet. Prick it with a fork to prevent excessive puffing. Bake for 15-20 minutes or until golden brown and crispy. Once done, let it cool completely and then cut it into two equal rectangles. Meanwhile, in a medium saucepan, heat the milk over medium heat until just warm. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly to temper the yolks. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the mixture thickens and bubbles appear. Remove from heat and stir in the butter and vanilla extract until fully incorporated. Let the custard cool slightly, then pour it over one of the pastry layers placed in a square or rectangular dish. Top with the second puff pastry sheet and gently press down. Chill in the refrigerator for at least 4 hours or until fully set. Dust with powdered sugar before slicing and serving.
Tips for the Perfect Vanilla Custard Cream Squares:
Ensure the puff pastry is fully baked and crisp before assembling to maintain the texture contrast. When making the custard, stir constantly and do not rush the thickening process—patience yields the smoothest results. Use high-quality vanilla extract or even vanilla bean paste for a deeper flavor. Chill the dessert for enough time to allow it to set firmly, which makes slicing much easier. Wipe your knife between each cut to keep the edges clean and beautiful.
Variations and Customizations:
Add a layer of fruit preserves or fresh berries between the custard and the top pastry for a fruity twist. Infuse the milk with citrus zest, cinnamon, or cardamom for an aromatic variation. Swap the puff pastry for graham crackers or digestive biscuits for a no-bake alternative. You can also use flavored custards such as chocolate, coconut, or coffee to create new versions of this classic. Topping the squares with whipped cream or a drizzle of chocolate ganache adds extra richness for special occasions.
Health Considerations and Nutritional Value:
Vanilla Custard Cream Squares are indulgent and best enjoyed in moderation. Each square typically provides a significant amount of carbohydrates and fats, mainly due to the sugar, egg yolks, and pastry. For a lighter version, consider using low-fat milk and reducing the sugar slightly. Cornstarch acts as a thickener and is gluten-free, but the puff pastry usually contains gluten unless a gluten-free version is used. While not particularly nutrient-dense, the dessert does offer some protein from eggs and calcium from milk.
FAQ:
Q: Can I make this ahead of time? Yes, it is actually better when made a day ahead so it sets well.
Q: Can I freeze Vanilla Custard Cream Squares? It’s not recommended as the texture of the custard may change upon thawing.
Q: How do I store leftovers? Store them covered in the refrigerator for up to 3 days.
Q: Can I use store-bought custard? Yes, but homemade custard will always give better flavor and texture.
Vanilla Custard Cream Squares
Ingredients
- Choux Pastry Layers
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 5 large eggs at room temperature
- Vanilla Custard Filling
- 3 cups milk divided
- ¾ cup granulated sugar
- ¼ cup unsalted butter
- 5 large eggs at room temperature
- 1 teaspoon vanilla extract
- 7 tablespoons cornstarch
- ¼ cup powdered sugar for dusting the finished squares
Instructions
- Choux Pastry Layer
- Preheat the oven to 400°F (200°C) and line two baking trays with parchment paper. Set them aside.
- In a medium saucepan over medium heat, combine the water and butter and bring the mixture to a boil. Once boiling, add the flour and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and a thin starchy film forms at the bottom—this should take about 2 minutes.
- Remove the pan from the heat and transfer the dough to a stand mixer fitted with a paddle attachment. Mix for about 2 minutes to allow the dough to cool slightly.
- Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Once all the eggs are added, give the dough a thorough final mix. Divide the dough into two equal portions and spread each portion onto the prepared baking sheets using an offset spatula to form rectangles. Aim to make both layers roughly the same size, though they don’t need to be perfect.
- Bake for 25 to 30 minutes or until golden brown and puffed. Remove from the oven and let the pastry layers cool completely on the baking trays.
- Vanilla Custard Filling
- In a bowl, whisk together the eggs, vanilla extract, cornstarch, and 1 cup of milk until smooth. Set aside.
- In a medium saucepan, combine the remaining 2 cups of milk with the sugar and butter. Bring to a boil over medium heat.
- Slowly pour in the egg mixture, whisking constantly. Continue to whisk for 2 to 3 minutes, or until the mixture thickens and starts to bubble. Remove from the heat immediately.
- Spread the hot custard evenly over one of the baked choux pastry layers using an offset spatula, leaving about a 1-inch border around the edges.
- Carefully place the second choux pastry layer on top and gently press down so it adheres to the custard.
- Refrigerate the assembled pastry for at least 1 hour, or until the custard is fully set and cooled. Dust with powdered sugar before slicing into squares.
- Store any leftovers covered in the refrigerator for up to 3 days.