Looking for a dessert that’s easy to make but sure to impress? Look no further than our Vanilla Custard Cream Squares recipe! Two layers of golden puff pastry, creamy vanilla custard, and fluffy whipped cream make for a delicious treat that’s perfect for any occasion. With a touch of rum and a sprinkle of powdered sugar, this recipe is sure to be a crowd-pleaser.

Vanilla Custard Cream Squares have become a beloved dessert in my household, especially for my husband. Every time we have guests over, he insists that I make it. The recipe has been passed down from my grandmother, who used to make it for family gatherings. I remember the first time I made it for my husband, he was skeptical at first, but after taking a bite, he declared it was the best dessert he ever tasted. Since then, it has become a staple in our home and I love making it for special occasions.

“Why This Vanilla Custard Cream Squares Recipe is a Must-Try”

Two layers of puff pastry make for a delicious, flaky base.
Creamy vanilla custard is made with whole milk and eggs, resulting in a rich and velvety texture.
A touch of rum adds a warm, sweet flavor to the custard.

Whipped cream is layered on top of the custard for a light and airy finish.
The sprinkle of powdered sugar on top adds a touch of elegance and sweetness.

Ingredients:

2 sheets puff pastry (thawed) (450g or 1 lb) For the filling:
4 cups whole milk (946 ml or 32 oz)
1 1/2 cups granulated sugar (300g or 10.6 oz)

1 1/4 cups all-purpose flour (150g or 5.3 oz)
8 eggs, separated
3 teaspoons vanilla extract

2 tablespoons rum (optional)
2 cups heavy whipping cream, chilled (474 ml or 16 oz)
2 tablespoons powdered sugar, plus more for dusting

Directions:

Preheat oven to 350°F (175°C).
Place each puff pastry sheet on a baking sheet and bake for 10 minutes, until golden brown. Set aside to cool.

Add three cups of milk to a saucepan and bring to a boil over medium heat.
Meanwhile, in a large mixing bowl, whisk together the egg yolks and granulated sugar until light and fluffy. Add in the flour, vanilla, rum (if using), and remaining 1 cup of the milk.
When the milk has come to a boil, fold the egg yolk mixture into the boiling milk and slowly stir until thickened. Remove from heat.

In a large bowl, beat the egg whites with an electric mixer until stiff peaks form, and slowly fold into the custard mixture.
Place one of the puff pastry sheets on the bottom of a 9×13-inch (23×33 cm) baking dish. Spread custard evenly over the top. Place in refrigerator to chill until cool and stiff, 1-2 hours.
When the custard has chilled, beat whipping cream and 2 tablespoons of powdered sugar with an electric mixer until stiff.

Spread whipped cream evenly on top of the custard.
Cut the second pastry sheet into 15 squares and place over the whipped cream. Return to refrigerator to chill for 2 more hours.
Sprinkle with powdered sugar before serving. Enjoy!

Indulge in the Creamy Delight of Vanilla Custard Cream Squares

Looking for a dessert that's easy to make but sure to impress? Look no further than our Vanilla Custard Cream Squares recipe! Two layers of golden puff pastry, creamy vanilla custard, and fluffy whipped cream make for a delicious treat that's perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 29

Course Dessert

Cuisine American

Servings 10

Ingredients

2 sheets puff pastry thawed (450g or 1 lb) For the filling:
4 cups whole milk 946 ml or 32 oz
1 1/2 cups granulated sugar 300g or 10.6 oz

1 1/4 cups all-purpose flour 150g or 5.3 oz
8 eggs separated
3 teaspoons vanilla extract

2 tablespoons rum optional
2 cups heavy whipping cream chilled (474 ml or 16 oz)
2 tablespoons powdered sugar plus more for dusting

Instructions

Preheat oven to 350°F (175°C).
Place each puff pastry sheet on a baking sheet and bake for 10 minutes, until golden brown. Set aside to cool.
Add three cups of milk to a saucepan and bring to a boil over medium heat.

Meanwhile, in a large mixing bowl, whisk together the egg yolks and granulated sugar until light and fluffy. Add in the flour, vanilla, rum (if using), and remaining 1 cup of the milk.
When the milk has come to a boil, fold the egg yolk mixture into the boiling milk and slowly stir until thickened. Remove from heat.
In a large bowl, beat the egg whites with an electric mixer until stiff peaks form, and slowly fold into the custard mixture.

Place one of the puff pastry sheets on the bottom of a 9×13-inch (23x33 cm) baking dish. Spread custard evenly over the top. Place in refrigerator to chill until cool and stiff, 1-2 hours.
When the custard has chilled, beat whipping cream and 2 tablespoons of powdered sugar with an electric mixer until stiff.
Spread whipped cream evenly on top of the custard.

Cut the second pastry sheet into 15 squares and place over the whipped cream. Return to refrigerator to chill for 2 more hours.
Sprinkle with powdered sugar before serving. Enjoy!