These Vanilla Custard Cream Squares are a timeless dessert that blends flaky pastry with a smooth, velvety vanilla custard filling. Each bite delivers comforting nostalgia with a bakery-style elegance, making this treat perfect for both quiet family moments and special occasions. Simple ingredients come together to create layers that are creamy, crisp, and irresistibly satisfying.
Why You’ll Love This Recipe
This dessert strikes the perfect balance between simplicity and sophistication. The custard is rich and silky without being heavy, while the pastry adds a delicate crunch that contrasts beautifully with the creamy center. It can be prepared ahead of time, slices cleanly, and looks impressive on any dessert table. Best of all, it uses familiar pantry staples to create a classic treat that never goes out of style.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the custard filling
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
½ cup (100 g) granulated sugar
4 large egg yolks
3 tablespoons cornstarch
1 tablespoon all-purpose flour
2 teaspoons pure vanilla extract
2 tablespoons unsalted butter
For the pastry layers
1 package (about 14 oz / 400 g) puff pastry sheets, thawed
Powdered sugar, for dusting
Directions
Preheat the oven to 400°F (200°C). Line two baking trays with parchment paper.
Roll out the puff pastry sheets on a lightly floured surface and cut them to fit a 9×9-inch (23×23 cm) baking pan. Place each sheet on a prepared baking tray, prick all over with a fork, and bake for 10–12 minutes until golden and crisp. Allow the pastry to cool completely.
To prepare the custard, combine the milk and heavy cream in a saucepan and heat over medium heat until just beginning to simmer. Do not boil.
In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and flour until smooth and pale. Slowly pour about half of the hot milk mixture into the egg mixture while whisking continuously to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and smooth, about 3–5 minutes. Remove from heat and stir in the vanilla extract and butter until fully incorporated and glossy. Cover the surface directly with plastic wrap and allow the custard to cool completely.
Line the bottom of the 9×9-inch pan with one sheet of baked puff pastry. Spread the cooled custard evenly over the pastry. Top with the second pastry sheet, pressing gently to level.
Refrigerate for at least 2 hours, or until fully set. Dust with powdered sugar, slice into squares, and serve chilled.
Servings and timing
Servings: 9 squares
Preparation time: 25 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
Total time: approximately 2 hours 45 minutes
Variations
For a chocolate version, stir 85 g of melted dark chocolate into the warm custard before cooling.
For a citrus twist, add the zest of one lemon or orange to the milk as it heats.
For a coconut flavor, replace 1 cup of the milk with coconut milk and sprinkle fine coconut flakes over the custard layer.
For a fruit-forward option, layer thin slices of strawberries or raspberries over the custard before adding the top pastry.
Storage/Reheating
Store the squares in an airtight container in the refrigerator for up to 3 days. These are best enjoyed chilled and do not require reheating. For the freshest presentation, dust with powdered sugar just before serving.
FAQs
Can I make these custard squares in advance?
Yes, they are ideal for making ahead and actually taste better after resting in the refrigerator overnight.
Why is my custard too thin?
This usually happens if it was not cooked long enough. The custard should visibly thicken before removing from heat.
Can I use only milk instead of cream?
Yes, but the custard will be slightly less rich. Whole milk is recommended if skipping the cream.
How do I keep the pastry layers crisp?
Ensure the pastry is fully baked and completely cooled before assembling the dessert.
Can I use vanilla bean instead of extract?
Yes, seeds from one vanilla bean can replace the extract for a deeper vanilla flavor.
Is it possible to cut clean slices?
Yes, use a sharp knife and wipe it clean between cuts for neat edges.
Can I freeze these squares?
Freezing is not recommended, as the custard may separate and lose its smooth texture.
What size pan works best?
A 9×9-inch pan provides the ideal thickness for both custard and pastry layers.
Can I reduce the sugar?
You may slightly reduce the sugar, but keep in mind it balances the custard’s flavor.
Are these best served cold or at room temperature?
They are best served chilled for the cleanest texture and flavor.
Conclusion
Vanilla Custard Cream Squares are a beautiful celebration of classic flavors and comforting textures. With their creamy filling and flaky layers, they offer a dessert that feels both nostalgic and refined. Whether served at a gathering or enjoyed as a quiet indulgence, this recipe is one you’ll return to time and time again.
These Vanilla Custard Cream Squares feature layers of flaky puff pastry and rich, silky vanilla custard. A classic and elegant dessert, perfect for both everyday indulgence and special occasions.
Preheat the oven to 400°F (200°C) and line two baking trays with parchment paper.
Roll out puff pastry sheets on a floured surface and cut to fit a 9×9-inch (23×23 cm) baking pan. Prick with a fork and bake for 10–12 minutes until golden and crisp. Cool completely.
In a saucepan, heat the milk and cream over medium heat until just beginning to simmer.
In a separate bowl, whisk together sugar, egg yolks, cornstarch, and flour until smooth and pale.
Slowly pour half the hot milk into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened and smooth, about 3–5 minutes.
Remove from heat and stir in vanilla extract and butter until fully incorporated. Cover with plastic wrap directly on the surface and cool completely.
Place one baked pastry sheet in the bottom of a 9×9-inch pan. Spread the cooled custard evenly over it. Top with the second pastry sheet, pressing gently to level.
Refrigerate for at least 2 hours until fully set. Dust with powdered sugar, slice into squares, and serve chilled.
Notes
Use a sharp knife and wipe it between cuts for clean slices.
Ensure custard thickens before removing from heat to avoid runny filling.
For best texture, assemble only once pastry is fully cooled.
Dust with powdered sugar just before serving to maintain appearance.
Can be made a day ahead for enhanced flavor and structure.
