Vanilla Custard Cream Squares

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Vanilla Custard Cream Squares Recipe

About the Dessert

Vanilla custard cream squares (sometimes called “Napoleon squares” or “custard slices”) are a layered pastry dessert. Traditionally, they feature puff pastry sheets layered with thick, velvety vanilla custard, then finished with a sugar topping or powdered sugar. They’re elegant, indulgent, and absolutely worth the effort!

Ingredients

For the Pastry:

  • 2 sheets puff pastry (thawed if frozen, about 9×9 inches each)
  • 1 egg (for egg wash, optional)

For the Vanilla Custard Cream:

  • 4 cups (1 liter) whole milk
  • 1 cup (200 g) granulated sugar
  • 6 large egg yolks
  • 1/2 cup (60 g) cornstarch
  • 1/4 tsp salt
  • 2 tsp pure vanilla extract (or 1 vanilla bean, split & scraped)
  • 4 tbsp (60 g) unsalted butter (cubed, room temp)

For the Topping:

  • Powdered sugar (for dusting) OR
  • Simple glaze: 1 cup powdered sugar + 2–3 tbsp milk (optional drizzle)

Instructions

Step 1 – Prepare the Puff Pastry

  1. Preheat oven to 400°F (200°C).
  2. Place each puff pastry sheet on a parchment-lined baking sheet.
  3. Prick all over with a fork to prevent too much puffing.
  4. If you want a golden look, brush lightly with beaten egg.
  5. Bake for 15–20 minutes, until golden brown and crisp.
  6. Let cool completely. If the pastry puffs up too much, gently press down with a spatula.
  7. Once cooled, trim pastry sheets to fit your baking dish (8×8 or 9×9 pan works best).

Step 2 – Make the Custard Cream

  1. In a medium bowl, whisk egg yolks, sugar, cornstarch, and salt until pale and thick.
  2. In a saucepan, heat milk over medium heat until just steaming (do not boil).
  3. Slowly whisk half of the hot milk into the yolk mixture (to temper the eggs).
  4. Pour tempered mixture back into saucepan with remaining milk.
  5. Cook over medium heat, whisking constantly, until mixture thickens and starts to bubble (about 5–7 minutes).
  6. Remove from heat, stir in vanilla and butter until smooth and glossy.
  7. Transfer custard to a bowl, press plastic wrap directly on the surface (to prevent skin), and let cool until just slightly warm.

Step 3 – Assemble the Squares

  1. Line your baking dish with parchment paper (with overhang for easy lifting).
  2. Place one puff pastry sheet at the bottom.
  3. Spread the custard evenly on top.
  4. Place the second puff pastry sheet over the custard, gently pressing it flat.
  5. Refrigerate for at least 4 hours (overnight is best) to let it set.

Step 4 – Serve

  1. Before serving, dust generously with powdered sugar or drizzle with glaze.
  2. Use a sharp serrated knife to cut into squares. Wipe knife between cuts for clean slices.
  3. Enjoy chilled for the best texture.

Tips & Variations

  • Extra fancy topping: Add a chocolate drizzle over the glaze for a classic Napoleon look.
  • Fruit twist: Add fresh sliced strawberries or raspberries between the custard and top pastry.
  • Lighter version: Replace whole milk with half whole milk, half almond milk (custard will be slightly less rich).
  • Storage: Keep refrigerated, covered, for up to 3 days. Best eaten fresh.

Benefits

  • Creamy vanilla custard gives a comforting, old-fashioned flavor.
  • Puff pastry makes it look bakery-fancy with little effort.
  • Can be made a day ahead—perfect for parties or special occasions.
  • Versatile—you can change the topping or add fruits.

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