Of course! Vanilla Custard Cream Squares are a classic, no-bake dessert that’s incredibly comforting and beloved across many cultures (often known as Kremówka in Poland or Mille-feuille in a simpler form). They feature flaky, buttery puff pastry layered with a rich, smooth, and intensely vanilla custard cream.
Here’s a detailed recipe that will guide you to perfect results.
Vanilla Custard Cream Squares
This recipe breaks down into two main parts: making the luxurious vanilla custard and preparing the puff pastry layers. Plan for some chilling time, as this dessert is best served cold.
Ingredients
For the Vanilla Custard Cream:
· 2 cups (500ml) whole milk
· 1 cup (200g) granulated sugar
· ½ cup (60g) all-purpose flour
· ¼ cup (30g) cornstarch
· 4 large egg yolks
· 1 large whole egg
· 2 tsp high-quality vanilla extract or the seeds from 1 vanilla bean
· ½ cup (115g or 1 stick) unsalted butter, softened and cut into small pieces
For the Pastry & Assembly:
· 1 package (approx. 14 oz or 400g) frozen puff pastry, thawed according to package instructions
· 1 cup (120g) powdered sugar, for dusting
Instructions
Step 1: Prepare the Puff Pastry Layers
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one sheet of puff pastry to fit your baking sheet. Place it on the parchment and prick it all over with a fork. This is called “docking” and prevents the pastry from puffing up too much.
- Repeat with the second sheet of puff pastry.
- Bake for 15-20 minutes, or until the pastries are puffed and a deep golden brown. They should be flat and crisp, not overly voluminous.
- Remove from the oven and let them cool completely on the baking sheets. Once cool, you can carefully trim the edges with a serrated knife to create two neat, identical rectangles.
Step 2: Make the Vanilla Custard Cream
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just begins to steam. Do not let it boil. If using a vanilla bean, scrape the seeds into the milk at this stage.
- Whisk Dry and Wet Ingredients: In a separate, large bowl, whisk together the sugar, flour, and cornstarch. Add the 4 egg yolks and 1 whole egg, and whisk vigorously until the mixture becomes thick, pale, and smooth.
- Temper the Eggs: This is the crucial step to avoid scrambled eggs. While whisking the egg mixture constantly, slowly and carefully pour in about 1/3 of the hot milk in a thin stream.
- Cook the Custard: Pour the now-warmed egg mixture back into the saucepan with the remaining milk. Place it back over medium heat and cook, whisking constantly and vigorously, especially in the corners of the pot. The mixture will thicken.
- Bring to a Bubble: Continue cooking and whisking until the custard comes to a low boil, with large bubbles “blurping” to the surface. Let it boil for a full 60-90 seconds while whisking. This cooks out the starchy flavor from the flour and cornstarch. The custard should be very thick.
- Finish the Cream: Remove the pot from the heat. Immediately whisk in the vanilla extract (if using) and the softened butter, one piece at a time, until the butter is fully incorporated and the cream is silky smooth.
Step 3: Assemble the Squares
- Place one of the cooled, trimmed pastry rectangles on a serving platter or cutting board.
- Pour the warm custard cream onto the pastry layer and spread it into an even layer, all the way to the edges.
- Gently place the second pastry rectangle on top, pressing down lightly.
- Crucial Step: Sift the powdered sugar generously and evenly over the top layer.
Step 4: Chill and Serve
- Refrigerate the assembled dessert for at least 4-6 hours, but ideally overnight. This is non-negotiable, as it allows the custard to set firmly and the pastry to soften slightly from the moisture, making it easy to cut.
- Once fully chilled and set, use a long, sharp knife to trim the edges again for clean sides, then cut into squares or rectangles. For the cleanest cuts, wipe the knife clean between each slice.
Pro-Tips for Success
· Don’t Skip the Tempering: Pouring the hot milk slowly into the eggs while whisking is the key to a smooth, lump-free custard.
· Cook the Custard Thoroughly: The full 60-90 second boil is essential. If undercooked, the custard will taste like raw flour and may not set properly.
· Chill Thoroughly: Rushing the chilling time will result in a messy, oozing custard when you try to cut it. Patience is your best friend here.
· Variations:
· Chocolate: Add 4 oz (115g) of finely chopped semisweet chocolate to the hot custard along with the butter.
· Coffee: Dissolve 1-2 tablespoons of instant espresso powder into the warm milk.
· Lemon Zest: Add the zest of one lemon to the milk as it heats for a bright, citrusy note.
Enjoy this slice of creamy, dreamy, vanilla-infused heaven