Vanilla Custard Cream Squares

Step 2: Prepare the Custard Filling
  1. Heat Milk: In a large saucepan, heat the whole milk over medium heat until it begins to simmer. Do not let it boil.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar and all-purpose flour.
  3. Add Egg Yolks: Add the egg yolks to the sugar and flour mixture, whisking until smooth and well combined.
  4. Temper Eggs: Gradually whisk the hot milk into the egg mixture, a little at a time, to temper the eggs and prevent them from curdling.
  5. Cook Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue to cook for 1-2 minutes, then remove from heat.
  6. Add Flavorings: Stir in the vanilla extract and rum (if using). Transfer the custard to a large bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely.
Step 3: Whip the Cream
  1. Whip Cream

    : In a large mixing bowl, whip the chilled heavy whipping cream with the powdered sugar until stiff peaks form.

  2. Fold Cream into Custard: Once the custard is completely cooled, gently fold the whipped cream into the custard until well combined and smooth.
Step 4: Assemble the Cream Squares
  1. Layer Pastry and Custard: Place one sheet of baked puff pastry on a serving platter. Spread the custard cream mixture evenly over the pastry. Top with the second sheet of puff pastry.
  2. Chill: Refrigerate the assembled dessert for at least 2 hours to allow the custard to set.
Step 5: Serve
  1. Dust with Powdered Sugar: Before serving, dust the top of the dessert with powdered sugar.
  2. Slice and Serve: Using a sharp knife, slice into squares and serve. Enjoy your Vanilla Custard Cream Squares!

Cooking Notes and Tips

  • Puff Pastry: Make sure to prick the pastry with a fork to prevent excessive puffing. If it puffs up too much, gently press it down after baking.
  • Tempering Eggs: Temper the eggs slowly to prevent them from curdling by gradually adding the hot milk.
  • Chilling: Allow the custard to cool completely before folding in the whipped cream to ensure a smooth and stable filling.

Variations

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