When I think back to the summers of my childhood, one memory always brings a smile to my face: the scent of freshly baked pastries wafting through my grandmother’s kitchen. It was a small, cozy room with floral wallpaper and an old-fashioned stove, but the love and warmth it exuded were anything but small. Every summer, she would bake for us, and her Vanilla Custard Cream Squares were the star of the show. This dessert was not just a treat; it was a celebration of family, togetherness, and simple pleasures.
I remember the way her hands moved deftly over the dough, the gentle hum of the oven, and the rich aroma of vanilla that filled the house. The best part was when we gathered around the table, eagerly waiting for her to cut the squares and sprinkle them with powdered sugar. Each bite was a blissful combination of flaky puff pastry and velvety custard—a balance of textures and flavors that seemed almost magical. It wasn’t just about eating; it was about the shared moments of joy and the stories told over dessert.
The Vanilla Custard Cream Squares I’m sharing with you today is a tribute to those cherished memories. This recipe, with its golden puff pastry layers and creamy custard filling, is a nod to my grandmother’s timeless creation. It might seem like a simple dessert, but every bite carries the weight of tradition and love. It’s a reminder that the best recipes are often those that are passed down through generations, carrying with them the essence of family and the joy of being together.
This recipe captures the essence of those warm summer afternoons perfectly. The process might seem a bit intricate, but it’s well worth the effort. As you roll out the pastry and stir the custard, let yourself be transported to a time when life was a bit simpler and the biggest worry was whether there would be enough dessert to go around. And when you finally dust the squares with powdered sugar and serve them, I hope you feel the same joy and satisfaction that filled our home all those years ago.
Enjoy these Vanilla Custard Cream Squares with your loved ones, and may they bring a touch of nostalgia and a lot of happiness to your table.
How to Make Vanilla Custard Cream Squares
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Ingredients
- 2 sheets of puff pastry, thawed
- 1 cup granulated sugar
- 4 cups whole milk
- 6 large egg yolks
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- Powdered sugar for dusting
Directions
- Preheat your oven to 400°F (200°C).
- On a floured surface, roll out the thawed puff pastry sheets to fit a 9×13-inch baking dish. Place one sheet in the dish, prick it with a fork, and bake for approximately 15 minutes until golden. Let it cool.
- In a medium saucepan, heat the milk over medium heat until hot but not boiling.
- In a large bowl, whisk together the sugar, cornstarch, salt, egg yolks, and vanilla extract until smooth.
- Gradually pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens and begins to bubble.
- Pour the custard over the cooled puff pastry in the dish.
- Top with the second sheet of puff pastry, pricking it lightly with a fork.
- Bake for another 15 to 20 minutes, or until the top is golden brown.
- Cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, dust with powdered sugar. Enjoy!
Storing Suggestion
Store the Vanilla Custard Cream Squares in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the squares and thaw in the refrigerator before serving.
Cooking Tips
Ensure that the puff pastry sheets are fully thawed before use to prevent uneven baking. For a richer custard, consider using half-and-half instead of whole milk. Stir the custard constantly while cooking to prevent lumps.
Serving Suggestions
Serve the custard squares with a dollop of whipped cream or fresh berries for added flavor. A light drizzle of caramel or chocolate sauce can also complement the dish nicely.
Ingredient Substitutions
Substitute almond extract for vanilla extract for a different flavor profile. Use skim milk instead of whole milk for a lighter version, but note that the custard may not be as creamy.
Seasonal Variations
In the fall, add a sprinkle of cinnamon and nutmeg to the custard for a warm, spiced flavor. In the summer, incorporate fresh fruit like berries or peaches into the custard for a seasonal twist.
Allergen Information
This recipe contains dairy and eggs. For dairy-free options, use almond milk and a dairy-free pastry. For egg substitutes, consider using a commercial egg replacer or a mixture of ground flaxseed and water.
FAQ:
Can I use a different type of pastry for this recipe?
Yes, you can use phyllo dough or pie crust instead of puff pastry. Adjust the baking time as needed for different pastry types.
Can I make this recipe ahead of time?
Yes, you can prepare the Vanilla Custard Cream Squares a day in advance. Keep them covered and refrigerated until ready to serve.
What can I do if my custard doesn’t thicken?
If the custard doesn’t thicken, continue cooking it over medium heat while stirring constantly. If necessary, mix a small amount of cornstarch with cold milk and add it to the custard, cooking until thickened.
Can I freeze the custard squares?
Yes, you can freeze the custard squares. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
What is the best way to reheat the custard squares?
Reheat the custard squares in the oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid using the microwave as it can make the pastry soggy.
Can I add flavorings to the custard?
Yes, you can add various flavorings such as lemon zest, almond extract, or a splash of liqueur to the custard for a personalized touch. Mix in your chosen flavoring after the custard has thickened.
Vanilla Custard Cream Squares
Ingredients
- 2 puff pastry sheets thawed
- 1 cup sugar
- 4 cups whole milk
- 6 egg yolks large
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- Powdered sugar for dusting
Instructions
- Set your oven to 400°F (200°C).
- On a lightly floured surface, roll out the thawed puff pastry sheets to fit into a 9x13-inch baking dish. Place one sheet in the bottom of the dish, prick it with a fork, and bake for about 15 minutes, or until golden. Allow it to cool.
- In a medium saucepan, warm the milk over medium heat until it’s hot but not boiling.
- In a large bowl, combine the sugar, cornstarch, salt, egg yolks, and vanilla extract, whisking until smooth.
- Slowly pour the heated milk into the egg mixture, whisking continuously to prevent curdling.
- Return this mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and starts to bubble.
- Pour the thickened custard over the baked pastry layer in the dish.
- Cover the custard with the second sheet of puff pastry, and prick it lightly with a fork.
- Bake for another 15 to 20 minutes, or until the top is golden brown.
- Allow the dish to cool to room temperature, then chill in the refrigerator for at least 2 hours.
- Dust with powdered sugar just before serving. Enjoy!
