Yes! Vanilla Custard Cream Squares are the perfect blend of flaky, creamy, and dreamy — like a cross between a Napoleon and a custard slice. Here’s a classic, easy-to-follow recipe you’ll love.
🍰 Vanilla Custard Cream Squares (a.k.a. Custard Slice or Napolitanka)
🛒 Ingredients:
For the pastry layers:
-
1 sheet puff pastry (store-bought, thawed)
For the vanilla custard filling:
-
2 cups (500 ml) whole milk
-
1/2 cup (100 g) granulated sugar
-
1/4 cup (30 g) cornstarch
-
4 egg yolks
-
1 tbsp unsalted butter
-
1 tsp pure vanilla extract
For topping:
-
Powdered sugar (for dusting)
👩🍳 Instructions:
1. Bake the puff pastry:
-
Preheat oven to 400°F (200°C).
-
Roll out puff pastry on parchment paper to fit an 8×8-inch baking dish (or trim to size).
-
Prick with a fork to keep it from puffing too much and bake for 12–15 minutes until golden.
-
Let cool, then cut in half for two square layers.
2. Make the vanilla custard:
-
In a medium saucepan, heat 1 ½ cups milk over medium heat until it just begins to simmer.
-
Meanwhile, whisk together sugar, cornstarch, egg yolks, and the remaining ½ cup cold milk in a bowl until smooth.
-
Slowly pour the hot milk into the egg mixture, whisking constantly to temper.
-
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (5–7 minutes).
-
Once thick and creamy, remove from heat, stir in butter and vanilla.
-
Let cool slightly (5–10 minutes), stirring occasionally to avoid a skin forming.
3. Assemble:
-
Place one puff pastry square in the bottom of a lined 8×8-inch dish.
-
Pour the warm custard over the pastry and smooth out.
-
Gently place the second pastry square on top.
-
Refrigerate for at least 4 hours (overnight is best) until set.
4. Serve:
-
Dust with powdered sugar.
-
Cut into squares with a sharp knife (wipe blade between cuts for clean edges).
✅ Tips:
-
Want it extra luxe? Fold whipped cream into the cooled custard for a “mille-feuille” texture.
-
For added flair, drizzle with a light glaze or melted white chocolate.