- In a saucepan, warm the milk over medium heat until steaming (not boiling).
- In a bowl, whisk sugar, cornstarch, egg yolks, and salt until smooth and pale.
- Slowly whisk in a ladle of hot milk to temper the yolks, then pour the yolk mixture back into the saucepan.
- Cook over medium heat, whisking constantly, until thick and bubbling (about 4–6 minutes).
- Remove from heat and stir in butter and vanilla until glossy.
- Transfer to a bowl, cover with plastic wrap touching the surface, and chill 1–2 hours until cold and set.
Custard thickness test: When it starts bubbling, keep whisking for 30–60 seconds so the cornstarch fully cooks and sets properly.
3) Whip the cream
- Whip cold heavy cream with powdered sugar (and vanilla if using) to medium-stiff peaks.
4) Assemble the squares
- Place one pastry sheet on a serving tray or back in a baking pan for support.
- Spread chilled custard evenly over the pastry layer.
- Spread whipped cream over the custard (or pipe it for a cleaner look).
- Top with the second pastry sheet.
- Chill at least 1 hour before slicing. Dust with powdered sugar before serving.
Even layers: Use an offset spatula and work from the center outward for a smooth, level finish.
Serving and Storage
- Serve: Chilled for the cleanest slices, or slightly softened (5–10 minutes at room temp) for maximum creaminess.
- Refrigerate: Store covered up to 3 days. Best texture is day 1–2.
- Freeze: Not ideal (cream can separate), but you can freeze the baked pastry sheets alone up to 1 month.
Best make-ahead plan: Bake pastry + make custard the day before. Assemble the day of serving for crispest layers.
Tips
- Keep pastry cold before baking: Cold puff pastry puffs and flakes better.
- Cook custard until bubbling: This activates cornstarch and prevents runny filling.
- Wrap custard surface: Plastic wrap touching the custard prevents a skin.
- Chill before slicing: This sets layers and keeps squares tidy.
- Cut smart: Use a serrated knife for the top pastry, or score the top gently before slicing.
Variations
1) Classic “vanilla slice” icing
Instead of powdered sugar, top with a thin vanilla icing (powdered sugar + milk + vanilla). For a bakery finish,
add a little cocoa swirl on top.
2) Strawberry custard cream squares
Add sliced strawberries between the custard and whipped cream, or spoon a thin layer of strawberry jam on the bottom pastry before custard.
3) Coconut cream squares
Replace 1 cup of milk with coconut milk and sprinkle toasted coconut on top.
4) Lemon-vanilla version
Add 1–2 tsp lemon zest to the custard for a brighter, fresher flavor.
5) Chocolate custard layer
Whisk 100 g melted dark chocolate into the hot custard after it thickens for a chocolate-vanilla layered slice.
FAQ
Can I make the custard without eggs?
Yes. You can make an eggless cornstarch pudding using milk, sugar, cornstarch, vanilla, and butter. It won’t be as rich, but it still slices well.
Why is my custard runny?
It likely didn’t boil/bubble long enough for cornstarch to activate, or the measurements were off. Bring it to a gentle bubble and whisk for
30–60 seconds once thick.
How do I keep the pastry crisp?
Assemble close to serving time and keep chilled. The longer it sits, the more the custard moisture softens the pastry.
Can I use store-bought custard?
You can, but homemade has better flavor and thickness. If using store-bought, choose a thick custard and chill it well before assembly.
What’s the easiest way to cut neat squares?
Chill well, score the top pastry first, then slice down with a sharp knife wiped clean between cuts. A gentle sawing motion helps with flaky tops.
Can I use a different crust?
Yes—some versions use shortbread or graham crust for a softer bite. Puff pastry gives the classic layered bakery look.
