Vanilla Custard Cream Squares – A Timeless Dessert Delight – Page 2

Egg yolks

8 large

Save whites for meringue or freezing

Vanilla extract

3 tsp

Pure vanilla for best flavor

Dark rum (optional)

2 tbsp

Adds depth — skip for kid-friendly version

Heavy whipping cream (chilled)

2 cups

For light, airy texture

Powdered sugar

2 tbsp

For sweetening the whipped cream

Pro Tip: Chill your mixing bowl and beaters — helps cream whip faster.

Step-by-Step: How to Make Vanilla Custard Cream Squares

Step 1: Bake the Puff Pastry

Preheat oven to 400°F (200°C)

Line two baking sheets with parchment paper

Unroll puff pastry sheets and place on trays

Prick all over with a fork — prevents puffing too much

Bake 15–20 minutes, until golden and crisp

Let cool completely on a wire rack

Cooling is key — warm pastry will melt the filling.

Step 2: Make the Custard

Warm milk in a saucepan over medium heat — until steaming (not boiling)

In a bowl, whisk together:

Sugar

Flour

Egg yolks

Temper the yolks: Slowly pour hot milk into the yolk mixture, whisking constantly

Pour back into the saucepan and cook over medium heat, stirring nonstop until thick and bubbling (3–5 mins)

Remove from heat

Stir in vanilla and rum (if using)

Cover with plastic wrap directly on the surface — prevents a skin from forming

Chill 1–2 hours until completely cool

Don’t skip tempering — it keeps the custard smooth and lump-free.

Step 3: Whip the Cream

In a chilled bowl, beat heavy cream and 2 tbsp powdered sugar until stiff peaks form

Gently fold into the cooled custard — one-third at a time — until light and fluffy

Fold, don’t stir — keeps the filling airy.

Vanilla Custard Cream Squares – A Timeless Dessert Delight