Delightful Vanilla Custard Cream Squares with Puff Pastry (Print version)

Crisp puff pastry layered with thick vanilla custard, chilled until set, then sliced into neat cream squares.

# Ingredients:

For the pastry

01 - 2 sheets frozen puff pastry, about 17 oz (490 g), thawed but cold
02 - 2 tablespoons powdered sugar, for dusting

For the vanilla custard

03 - 3 1/2 cups (830 ml) whole milk
04 - 2/3 cup (135 g) granulated sugar
05 - 1/2 cup (60 g) cornstarch
06 - 1/4 teaspoon fine salt
07 - 6 large egg yolks
08 - 2 teaspoons vanilla bean paste or vanilla extract
09 - 4 tablespoons (56 g) unsalted butter, cold and cubed

# Instructions:

01 - Heat the oven to 400°F (200°C). Line two baking sheets with parchment paper and line an 8-inch square pan with foil or parchment, leaving overhang for lifting.
02 - Roll each puff pastry sheet slightly larger than the pan, prick all over with a fork, and place on the prepared baking sheets. Cover each with parchment and a second baking sheet. Bake for 25-35 minutes, until deeply golden and crisp. Cool completely.
03 - Use a serrated knife to trim both pastry sheets to fit the 8-inch square pan. Set one sheet in the bottom of the lined pan.
04 - Warm the milk in a saucepan until steaming but not boiling. In a separate medium saucepan, whisk sugar, cornstarch, salt, and egg yolks until smooth.
05 - Slowly whisk about 1 cup of warm milk into the yolk mixture. Whisk in the remaining milk, then cook over medium heat, whisking constantly, until thick and bubbling. Continue whisking for 1 minute.
06 - Remove from the heat. Whisk in the vanilla and cold butter until the custard is glossy and smooth. Strain through a fine sieve if you want an extra-smooth filling.
07 - Spread the warm custard evenly over the bottom pastry sheet. Place the second pastry sheet on top and press very gently. Cover and refrigerate for at least 4 hours, preferably overnight.
08 - Lift the slab from the pan. Cut into squares with a serrated knife, wiping the blade between cuts. Dust with powdered sugar right before serving.

# Good to know:

01 - Chill at least 4 hours before slicing for a firm custard layer.
02 - Best served cold the day after assembly.
03 - Cut into 9 large squares or 16 smaller squares.

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