Vanilla Custard Cream Squares
Ingredients:
1 sheet puff pastry (store-bought or homemade)
2 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter
2 teaspoons vanilla extract
Powdered sugar, for dusting
Directions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface, cut it into squares, and place them on the prepared baking sheet. Prick the pastry squares with a fork to prevent puffing.
Bake for 12-15 minutes or until golden brown and crisp. Let the pastry cool on a wire rack.
While the pastry cools, make the custard. In a medium saucepan, heat the milk over medium heat until it begins to simmer.
In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Slowly add the hot milk to the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens, about 3-5 minutes. Remove from heat and stir in the butter and vanilla extract.
Allow the custard to cool slightly, then spread it over half of the puff pastry squares. Top with the remaining pastry squares to form sandwiches.
Dust with powdered sugar and refrigerate for 1-2 hours before serving.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 280 kcal | Servings: 9 squares
