Experience the perfect blend of crisp puff pastry and rich vanilla custard with these Vanilla Custard Cream Squares. Every bite delivers a heavenly, creamy texture that’s sure to delight.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Directions
- Preheat Oven:
Preheat your oven to 375°F (190°C). Line an 8×8-inch baking pan with parchment paper. - Prepare Puff Pastry:
Roll out the thawed puff pastry on a lightly floured surface to fit the bottom of the prepared pan. Press it into the pan and trim the edges. - Bake Pastry:
Bake the puff pastry in the preheated oven for 10-12 minutes, or until golden brown. Remove from the oven and set aside to cool. - Make Custard:
In a medium saucepan, heat the milk over medium heat until it begins to steam (do not boil). In a separate bowl, whisk together the sugar, cornstarch, and salt. - Combine Ingredients:
Gradually whisk the hot milk into the sugar mixture until smooth. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and starts to bubble. - Add Egg Yolks:
Remove the saucepan from the heat. In a small bowl, lightly beat the egg yolks. Gradually add a small amount of the hot custard mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook for 1-2 more minutes, stirring continuously. - Add Vanilla:
Stir in the vanilla extract. Remove from heat and let the custard cool slightly. - Assemble Squares:
Pour the custard over the baked puff pastry in the pan, spreading it evenly. Refrigerate for at least 2 hours or until set. - Serve:
Once set, remove from the pan and cut into squares. Dust with powdered sugar before serving.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Serving Size: 1 square
- Calorie Count: 200 kcal per square
Tips and Variations
- Berry Topping: For an added flavor, you can sprinkle some fresh berries on top before serving.
- Make Ahead: These squares can be made a day in advance and stored in the refrigerator. They are a great make-ahead dessert for entertaining.
- Custard Variations: Experiment with different extracts, such as almond or lemon, for a unique twist on the classic vanilla custard.
FAQs
- Can I use a different type of pastry?
Yes, you can substitute with other types of pastry like shortcrust, though puff pastry gives the best texture for these squares. - How long will these squares keep?
They will keep in the refrigerator for up to 3 days. - Can I freeze the custard cream squares?
It is best enjoyed fresh, but you can freeze them. Make sure to wrap them tightly in plastic wrap or foil and freeze for up to a month. Thaw in the refrigerator before serving.
Conclusion
These Vanilla Custard Cream Squares are a deliciously indulgent treat, combining flaky pastry with smooth, velvety custard. Perfect for a sophisticated dessert or a sweet addition to any gathering, they are sure to impress and satisfy.
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Pumpkin Cream Cheese Swirl Muffins
- Total Time: 35 minutes
Description
Delightful and moist, these Pumpkin Cream Cheese Swirl Muffins are a perfect fall treat. They combine the rich flavors of pumpkin with a luscious cream cheese filling, making them ideal for breakfast or a sweet snack.
Ingredients
Scale
For the Muffins:
- 1 (15 ounces) can of pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 3/4 cups all-purpose flour
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1/2 cup packed brown sugar
- 1 tablespoon pumpkin spice
- 1/2 teaspoon salt
- 1 cup granulated sugar
For the Cream Cheese Swirl:
- 1 large egg yolk
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 8 ounces cream cheese
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line muffin pans with baking paper.
- Mix Dry Ingredients: In a mixing bowl, whisk together the pumpkin spice, salt, flour, and baking soda until well blended.
- Mix Wet Ingredients: In a separate bowl, whisk together the brown sugar, pumpkin puree, and granulated sugar until mixed. Add the vanilla extract, eggs, and vegetable oil, and beat until well blended.
- Combine Mixtures: Gradually add the flour mixture to the wet ingredients, beating until well blended with each addition.
- Prepare Cream Cheese Swirl: In another mixing bowl, beat together the cream cheese, vanilla extract, sugar, and egg yolk until smooth.
- Fill Muffin Tins: Transfer the batter to the prepared muffin tins, filling each about 3/4 full. Add 1 tablespoon of the cream cheese mixture on top of each muffin and swirl it with a toothpick.
- Bake: Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Remove the muffins from the oven and let them cool for a few minutes at room temperature. Serve and enjoy!
Notes
- For added texture, consider adding chopped nuts or chocolate chips to the muffin batter.
- These muffins can be stored in an airtight container for several days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes