Vanilla Custard Cream Squares

These Vanilla Custard Cream Squares feature crisp layers of golden puff pastry filled with a luxurious, fluffy vanilla custard. Perfect for holidays, gatherings, or anytime you want a bakery-style dessert at home.

Ingredients & Their Purpose

For the Pastry Layers

2 sheets frozen puff pastry, thawed – creates light, crisp layers

For the Vanilla Custard Filling

4 cups whole milk – creamy base of the custard
1½ cups granulated sugar – sweetness and stability
1¼ cups all-purpose flour – thickens the custard
8 large eggs, separated – yolks make the custard rich
3 teaspoons vanilla extract – warm vanilla flavor
2 tablespoons dark rum (optional) – adds depth
2 cups heavy whipping cream, chilled – whipped for lightness
2 tablespoons powdered sugar – sweetens the whipped cream
Powdered sugar for dusting – bakery-style finish

Step-by-Step Instructions

Step 1: Bake the Puff Pastry

Preheat oven to 400°F (200°C).
Roll each puff pastry sheet to fit a 9×13-inch baking dish or sheet pan.
Place each sheet between parchment paper and another tray to keep them flat.
Bake 15–18 minutes until golden and crisp. Cool completely.
Cut one baked sheet into even squares for the top layer.

Step 2: Make the Vanilla Custard

Whisk egg yolks, sugar, and flour in a saucepan until smooth.
Slowly add milk while whisking to avoid lumps.
Cook over medium heat, stirring often, until thickened (10–12 minutes).
Remove from heat. Stir in vanilla and rum.
Let cool to room temperature, stirring occasionally.

Step 3: Whip the Cream

In a cold mixing bowl, whip cream and powdered sugar to stiff peaks.
Fold whipped cream gently into cooled custard until fluffy.

Step 4: Assemble the Squares

Place the whole baked pastry sheet in the bottom of a dish.
Spread the custard evenly over the pastry.
Arrange the cut pastry squares on top.
Refrigerate at least 4 hours (overnight is best).
Dust with powdered sugar before serving.

Storage

Store in the refrigerator for up to 3 days. Best served chilled.