Vanilla Custard Cream Squares

There's just something about Fluffy Vanilla Custard Cream Squares. Those layers of crisp flaky pastry with smooth dreamy custard sandwiched in the middle are pure joy. If bakery-style custard slices make you swoon, you'll be thrilled at how easy these are to whip up at home for special get-togethers.

Whenever these squares are chilling in our fridge, my crew can't stop peeking in to see if they're ready yet. I surprised my daughter with them on her birthday last year and they were completely gone before I blinked. Now we make them all the time for any celebration that needs a special treat but feels like home.

Irresistible Ingredients

• Powdered sugar: That classic snowy dusting on top plus a hit of sweetness
• Unsalted butter: Melts in at the end to make your custard extra glossy and smooth
• Pure vanilla extract: Go for the real stuff for that deep warm flavor, skip the fake if you can
• Egg yolks: Give the filling its golden color and rich texture—farm fresh if you can swing it
• Cornstarch: No watery mess here, this thickens it right up so you can slice it
• Granulated sugar: Keeps things just sweet enough and helps the custard brown perfectly
• Whole milk and heavy cream: This combo keeps your custard creamy, never thin
• Puff pastry sheets: Grab ones with real butter for the flakiest layers

Easy Instructions

Chill and Serve:

Once you’ve layered everything up, slide the whole thing into your fridge for four hours or leave it overnight so it's really set and easy to cut.

Prep the Puff Pastry:

Heat your oven to 400F and line a couple of trays with parchment. Put your puff pastry out flat (trim to fit if you have to) and poke holes all over with a fork so it doesn't puff up too much. Bake it until it’s golden and crisp—about 12 to 15 minutes. Chill it down, then trim one to fit the pan and save one for the top.

Put It Together:

Sit the first pastry layer at the bottom of an eight by eight pan. Pour your warm custard right on top, spreading it to the edges. Lay that second pastry on top and gently press to settle. Now to the fridge it goes.

Make Your Custard:

Mix sugar, cornstarch, and salt in a saucepan. Whisk in egg yolks (one at a time) for silky custard. Add milk and cream slowly, whisking the whole time so it stays lump-free. Heat on medium, keeping that whisk moving. Once it thickens and starts to bubble, pull it off the heat and stir in butter and vanilla so it gets shiny and super tasty. Let it cool just a bit, stirring so it doesn’t get any skin.

Finishing Touch:

Right before enjoying, dust the top with powdered sugar for that pro look. Use a sharp knife to cut tidy squares, wiping between each slice for clean edges. Serve cold and let everyone dig in!