Vanilla Custard Cream Squares Recipe

1. 2 sheets of puff pastry, thawed
2. For the Custard Filling:
3. 4 cups whole milk
4. 1 ½ cups granulated sugar
5. 1 ¼ cups all-purpose flour
6. 8 large eggs, separated
7. 3 teaspoons vanilla extract
8. 2 tablespoons rum (optional)
9. 2 cups heavy whipping cream, chilled
10. 2 tablespoons powdered sugar (plus more for dusting)

1. Preheat your oven to 400°F (200°C).
2. Roll out the thawed puff pastry sheets and prick them all over with a fork to prevent puffing during baking.
3. Bake each sheet on a parchment-lined baking tray for 12–15 minutes or until golden brown.
4. Remove from the oven and let them cool completely.

1. In a medium saucepan, heat the milk over medium heat until it begins to steam (do not let it boil).
2. In a large bowl, whisk together granulated sugar and flour. Add the egg yolks and mix until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
4. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened (about 7–10 minutes).
5. Remove from heat and stir in vanilla extract and rum (if using). Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Let it cool to room temperature.

1. In a large bowl, beat the chilled heavy whipping cream and powdered sugar until stiff peaks form.
2. Gently fold the whipped cream into the cooled custard until well combined.

1. Place one puff pastry sheet on a serving tray. Spread the custard cream evenly over the top.
2. Place the second puff pastry sheet on top, pressing gently to adhere.
3. Chill in the refrigerator for at least 2 hours to set.