Vanilla Custard Cream Squares

Category: Let's Bake Something Wonderful

Vanilla Custard Cream Squares bring together crisp layers of golden puff pastry, silky homemade custard, and fresh whipped cream. The process starts with baking puff pastry squares to a flaky finish, then making a rich custard on the stove and letting it chill until firm and smooth. Whipped cream is beaten to stiff peaks for a light, airy texture. To assemble, pastry is sandwiched with generous portions of custard and cream, and finished with a dusting of powdered sugar if desired. Each bite combines delicate textures and classic vanilla flavor, delivering a satisfying, elegant treat fit for any special occasion.

Hannah Author
Updated on Tue, 17 Jun 2025 14:32:25 GMT
A small piece of vanilla custard cream squares. Save
A small piece of vanilla custard cream squares. | recipesbyhannah.com

Vanilla Custard Cream Squares are the sort of dessert that deliver bakery-style charm right from your home kitchen. They give you a taste of crisp pastry, creamy vanilla custard, and a soft whipped cream finish all in one indulgent bite. I have always enjoyed making these for family birthdays since their impressive look never fails to thrill guests, yet they are so simple to put together with basic ingredients.

The first time I made these, I was amazed at how bakery-fancy they looked yet how forgiving the process is. Even broken pastry pieces layer up into something delicious with the custard and whipped cream acting as glue.

Ingredients

  • Frozen puff pastry sheet: gives that signature flakiness and saves time Look for one that feels heavy and cold in the freezer aisle
  • Whole milk: for a rich and creamier custard Always choose full-fat milk for extra silkiness
  • Granulated sugar: brings sweetness to both pastry and custard Choose pure white sugar with even granules
  • Cornstarch: thickens the custard without making it heavy Fresh cornstarch is best old stock can clump
  • Large egg yolks: create a lush creamy custard Pick ones with deep golden color for rich flavor
  • Pure vanilla extract: infuses classic vanilla depth Smell your extract before using for true vanilla aroma
  • Heavy whipping cream: whips up light and stable for the filling Use cream that is very cold and fresh for best whip
  • Powdered sugar for dusting: gives a pretty finish and a faint sweetness Sift before using for an even sprinkle

Step-by-Step Instructions

Preheat the Oven and Prepare the Pastry:
Unfold and roll the thawed puff pastry on a floured surface until it is about an eighth inch thick This makes it easier to cut and bake evenly Cut into even squares using a sharp knife
Bake the Pastry Squares:
Transfer each pastry square onto a parchment lined baking sheet leaving some space for expansion Use a fork to gently prick each square so the centers stay flatter Bake at four hundred degrees Fahrenheit until puffed and golden brown about twenty minutes Cool completely on a wire rack
Make the Vanilla Custard:
In a medium saucepan whisk together your milk sugar and cornstarch until no lumps remain Place over medium heat and keep whisking until it begins to steam and thicken In a separate bowl beat your egg yolks then slowly whisk in some of the hot milk mixture to temper Pour this back into your saucepan and keep whisking until the mixture is thick enough to coat a spoon Remove from heat stir in vanilla Pour into a bowl and cover with plastic wrap touching the surface Cool then chill at least one hour
Whip the Cream:
Use an electric mixer and a chilled bowl to whip your heavy cream until soft peaks form Be careful to stop just as the cream holds its shape so it stays silky
Assemble the Squares:
Starting with a cooled pastry square layer on a generous scoop of chilled custard Almost to the edges Top with whipped cream then a second pastry square Keep building until all are used up
Finishing Touches:
Just before serving sift powdered sugar over the tops for a classic look or add any favorite toppings like berries or chocolate drizzle
A white plate with a piece of vanilla custard cream squares. Save
A white plate with a piece of vanilla custard cream squares. | recipesbyhannah.com

My favorite part is using deep yellow egg yolks which make the custard extra golden and rich It always brings me back to baking with my grandmother who insisted on farm eggs for desserts like this Watching the pastry puff and turn golden is a tiny kitchen thrill and brings back happy memories of baking on rainy afternoons with my mom

Storage Tips

Vanilla Custard Cream Squares keep best in a sealed container in the refrigerator up to three days Place a sheet of wax paper between layers to keep them from sticking If you have leftovers eat them chilled the next day since the texture softens but still tastes delightful I avoid freezing as it makes the pastry soggy and cream separates

Ingredient Substitutions

If you cannot find whole milk try half and half for a similar ultra-rich custard For the puff pastry you may swap in sheets of phyllo brushed with melted butter but make sure to use several layers for body If you are out of cornstarch use the same amount of flour though custard will be slightly less smooth Almond extract gives a lovely twist if you need to switch up the vanilla

Serving Suggestions

Serve these with a scattering of fresh raspberries or sliced strawberries for a tart contrast If you like extra texture add a sprinkle of toasted slivered almonds before the top pastry layer For a festive touch drizzle with melted chocolate I love eating these cold right out of the fridge as a coffee break treat or layering smaller bite size versions for a party tray

A slice of vanilla custard cream squares. Save
A slice of vanilla custard cream squares. | recipesbyhannah.com

Cultural History of Vanilla Custard Cream Squares

This layered treat is inspired by European millefeuille also known as Napoleon The blend of crisp pastry and rich cream has roots in French bakeries but over generations American home cooks simplified the process with frozen puff pastry and quicker whipped cream fillings My family always made them for birthdays and holidays and they remind me how a simple recipe can feel like a special occasion

Recipe FAQs

→ How do I prevent the pastry from puffing unevenly?

Use a fork to gently prick the center of each square before baking; this helps control puffing and keeps layers even.

→ Can I use store-bought custard?

Homemade custard offers the best texture and flavor, but quality store-bought custard can save time in a pinch.

→ How do I keep the cream from becoming too stiff?

Whip chilled heavy cream just until stiff peaks form. Stop mixing as soon as peaks hold firm but are still smooth.

→ What toppings work well besides powdered sugar?

Try drizzling with melted chocolate, topping with fresh berries, or sprinkling chopped nuts for variety and texture.

→ How should I store leftover pastry squares?

Store assembled squares in an airtight container in the refrigerator for up to 3 days to maintain freshness.

Vanilla Custard Cream Squares

Flaky pastry layered with luscious vanilla custard and whipped cream, finished with optional powdered sugar.

Preparation Time
15 min
Cooking Time
25 min
Total Time
40 min

Category: Sweet Kitchen

Difficulty Level: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary Preferences: Vegetarian

Ingredients

01 1 sheet frozen puff pastry, thawed
02 1 cup whole milk
03 1/2 cup granulated sugar
04 2 tablespoons cornstarch
05 2 large egg yolks
06 1 teaspoon pure vanilla extract
07 1 cup heavy whipping cream
08 Powdered sugar for dusting (optional)

Directions

Step 01

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold the thawed puff pastry sheet on a lightly floured surface. Gently roll it out into a slightly larger square, about 1/8 inch thick. Using a sharp knife or pizza cutter, cut the pastry into even squares to your desired size.

Step 02

Transfer the pastry squares to the prepared baking sheet, leaving space between them. Prick the center of each pastry square with a fork to prevent over-puffing. Bake for 20-25 minutes until golden brown and puffed. Let them cool completely on a wire rack.

Step 03

In a medium saucepan, whisk together milk, sugar, and cornstarch until smooth. Heat over medium heat, whisking constantly, until thickened and bubbling. In a small bowl, whisk the egg yolks and slowly temper them with the hot milk mixture, whisking constantly. Return the mixture to the pan and cook for 1-2 minutes until thickened. Remove from heat, stir in vanilla extract, and cool completely with plastic wrap pressed onto the surface. Refrigerate for at least 1 hour.

Step 04

In a chilled bowl, use an electric mixer to whip the heavy cream until stiff peaks form. Be careful not to over-whip.

Step 05

Place a pastry square on a plate. Spread a generous layer of chilled custard on top, leaving a small border. Dollop whipped cream onto the custard and top with another pastry square to create a sandwich. Repeat with remaining squares, custard, and whipped cream.

Step 06

Dust the top layer with powdered sugar. Optionally, drizzle with melted chocolate, garnish with fresh berries, or sprinkle with nuts. Get creative!

Notes

  1. For a richer custard flavor, use full-fat milk and real vanilla extract.
  2. If the custard thickens too much after chilling, whisk in a small amount of milk to loosen it.
  3. Ensure heavy cream is well-chilled before whipping for the best results.

Required Equipment

  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Sharp knife or pizza cutter
  • Medium saucepan
  • Whisk
  • Electric mixer

Allergen Information

Check all ingredients for potential allergens and consult a medical professional if uncertain.
  • Contains dairy (milk, cream)
  • Contains eggs
  • May contain gluten (puff pastry)

Nutritional Information (per serving)

These details are for reference only and shouldn't replace medical advice.
  • Calories: 340
  • Fats: 21 g
  • Carbohydrates: 38 g
  • Proteins: 5 g