Vanilla Custard Cream Squares
A delightful treat with layers of smooth custard held between crispy pastry, perfect for gatherings or a cozy night in.
Ingredients
For the pastry
- 1.5 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup granulated sugar
For the custard
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 5 large egg yolks
- 2 tsp vanilla extract
- 3 tbsp cornstarch
For the whipped cream
- 1.5 cups heavy cream for whipping
- 1/4 cup powdered sugar
- 1 tsp vanilla extract for whipping
Instructions
Preparation
- Roll out thawed pastry sheets on a floured surface to make even thickness. Ensure the pastry is cold and firm.
- Preheat the oven to 400°F (200°C).
- Place the rolled pastry on a parchment-lined baking sheet and prick it with a fork. Bake until golden, about 15 minutes.
Prepare the Custard
- In a saucepan, whisk together the sugar, cornstarch, and a pinch of salt. Gradually add beaten egg yolks, milk, and cream while stirring.
- Cook over heat until the mixture thickens, then remove from heat and stir in the melted butter.
Assemble
- Once baked pastry cools, spread the custard over one sheet.
- Place the other sheet on top and press gently.
- Refrigerate the squares for at least 2 hours to allow the custard to firm up.
Serving
- Cut the chilled squares into neat pieces and serve cold. Dust with extra powdered sugar for presentation.
Notes
Ensure the pastry is rolled out evenly for even baking. Let the custard cool slightly before spreading on the pastry to avoid sogginess. Use high-quality vanilla extract for the best flavor. Chill squares fully for optimal custard setting.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 120mgFiber: 1gSugar: 15g
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