Creamy Vanilla Custard Square

Classic Creamy Vanilla Custard Squares

These delicate, elegant squares feature a crisp pastry base, luscious vanilla custard, and a dusting of powdered sugar—a timeless treat often found in European bakeries.

Ingredients

For the Pastry Base & Topping:

· 1 sheet (about 8 oz/225g) frozen puff pastry, thawed
· 1 sheet (about 8 oz/225g) frozen shortcrust pastry or pie dough, thawed
· 1 egg, beaten (for egg wash)
· Powdered sugar, for dusting

For the Vanilla Custard Filling:

· 2 cups whole milk
· 1 vanilla bean (or 2 tsp pure vanilla extract)
· 4 large egg yolks
· ⅔ cup granulated sugar
· ¼ cup cornstarch
· 2 tbsp all-purpose flour
· Pinch of salt
· 2 tbsp unsalted butter, cubed

Optional Garnish:

· Fresh berries
· Edible flowers

Instructions

Part 1: Prepare the Pastry Layers

1. Preheat oven to 375°F (190°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Roll out the shortcrust pastry to fit the bottom of the pan. Press it evenly into the bottom. Prick all over with a fork. Bake for 12-15 minutes until lightly golden. Let cool completely.
3. Roll out the puff pastry to an 8×8 inch square. Place on a parchment-lined baking sheet, prick with a fork, and brush with egg wash. Bake for 15-18 minutes until puffed and golden. Let cool completely.

Part 2: Make the Custard Filling

1. Split the vanilla bean lengthwise and scrape seeds into a medium saucepan. Add the pod and milk. Heat over medium until steaming (do not boil). Remove from heat, cover, and let steep 15 minutes.
2. In a medium bowl, whisk egg yolks and sugar until pale and thick. Sift in cornstarch, flour, and salt; whisk until smooth.
3. Remove vanilla pod from milk. Gradually whisk warm milk into egg mixture.
4. Pour mixture back into saucepan. Cook over medium heat, whisking constantly, until custard thickens and comes to a boil (large bubbles will break the surface). Cook 1 more minute, whisking vigorously.
5. Remove from heat. Whisk in butter until melted and incorporated. If using vanilla extract, add now.
6. Transfer custard to a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Cool to room temperature, then refrigerate at least 2 hours until set.

Part 3: Assemble

1. Place the baked shortcrust pastry in the bottom of the lined pan (or simply assemble on a serving board).
2. Spread cooled custard evenly over the pastry base.
3. Carefully place the baked puff pastry sheet on top, pressing gently.
4. Chill assembled dessert for at least 1 hour before slicing.

Part 4: Serve

1. Use parchment overhang to lift dessert from pan. Dust puff pastry top generously with powdered sugar.
2. With a sharp knife, trim edges for clean sides (chef’s treat!), then cut into 9 or 16 squares.
3. Garnish with berries or edible flowers if desired. Serve chilled.

Tips for Success:

· For a quicker version: Use a high-quality store-bought custard or pastry cream (about 2 cups), though homemade is highly recommended.
· Ensure crisp layers: Bake pastries until fully cooked and cooled before assembling.
· Make ahead: Custard can be made up to 2 days ahead. Assemble up to 6 hours before serving for best texture.
· Slicing tip: Clean knife between cuts for neat squares.

Yield: 9-16 squares
Prep time: 45 minutes + chilling
Cook time: 30 minutes

Enjoy these elegant, creamy custard squares with a cup of coffee or tea for a truly special treat!