Here’s a classic Vanilla Custard Cream Squares recipe—often called custard slices or vanilla slices. Creamy, smooth custard layered between flaky pastry 🤍
Vanilla Custard Cream Squares
Ingredients
Pastry
- 2 sheets puff pastry, thawed
Vanilla Custard
- 4 cups whole milk
- 1 cup sugar
- ½ cup cornstarch
- 6 large egg yolks
- 2 tablespoons butter
- 2 teaspoons vanilla extract (or vanilla bean paste)
Topping
- Powdered sugar (or vanilla glaze, optional)
Instructions
1. Bake the pastry
- Preheat oven to 400°F (200°C).
- Place puff pastry sheets on baking trays lined with parchment.
- Prick all over with a fork.
- Bake for 12–15 minutes until golden and crisp.
- Cool completely. Trim edges if needed and cut one sheet in half for the top layer.
2. Make the custard
- In a saucepan, heat 3 cups of milk until just warm.
- In a bowl, whisk sugar, cornstarch, egg yolks, and remaining 1 cup milk until smooth.
- Slowly whisk warm milk into egg mixture.
- Return everything to saucepan and cook over medium heat, whisking constantly, until very thick.
- Remove from heat; stir in butter and vanilla.
- Cover surface directly with plastic wrap and let cool slightly (still pourable but not hot).
3. Assemble
- Place one pastry sheet in a lined square pan (8×8 or 9×9 inch).
- Pour custard evenly over pastry and smooth the top.
- Place second pastry sheet on top, pressing gently.
4. Chill & serve
- Refrigerate at least 4 hours (overnight is best).
- Dust with powdered sugar before slicing.
Tips
- For extra-smooth custard, strain before pouring
- Use a serrated knife for clean cuts
- Want a firmer slice? Add 1 extra tablespoon cornstarch
If you’d like, I can also share:
- A bakery-style version with whipped cream folded in
- A no-bake custard slice
- A vanilla glaze topping like classic European custard slices