Of course! Vanilla Custard Cream Squares (often called Kremówka in Polish or Custard Slices in the UK) are a classic dessert featuring flaky pastry and rich, creamy vanilla custard. They are absolutely divine.
This recipe breaks it down into manageable steps. While it requires some time, the result is well worth it.
Classic Vanilla Custard Cream Squares
This recipe uses a method that balances from-scratch excellence with a few smart shortcuts.
Ingredients
For the Puff Pastry:
· 1 package (2 sheets) frozen puff pastry, thawed according to package directions (or your favorite homemade puff pastry recipe)
· 1 egg, lightly beaten (for egg wash)
· 2 tbsp powdered sugar (for dusting)
For the Vanilla Custard (Crème Pâtissière):
· 2 cups (500ml) whole milk
· ½ cup (100g) granulated sugar
· 4 large egg yolks
· ¼ cup (30g) cornstarch
· 2 tbsp (30g) unsalted butter
· 1½ tsp vanilla extract (or the seeds from 1 vanilla bean)
· A pinch of salt
For the Cream Topping (Stabilized Whipped Cream – optional but recommended):
· 1 cup (250ml) heavy whipping cream, cold
· 2 tbsp powdered sugar
· ½ tsp vanilla extract
Instructions
Part 1: Baking the Puff Pastry
1. Preheat Oven: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Prepare Pastry: Unfold the thawed puff pastry sheets. If they aren’t already a perfect rectangle, you can roll them out slightly to smooth the seams and create even layers. Prick the entire surface of both sheets all over with a fork. This is called “docking” and prevents the pastry from puffing up too much.
3. Bake: Place each sheet on a prepared baking sheet. Brush the top of one sheet lightly with the beaten egg wash (this will give it a beautiful golden shine). Bake for 15-20 minutes, or until puffed and deep golden brown. You may need to press the center down lightly with a spatula halfway through if it domes too much.
4. Cool: Remove from the oven and let the pastry sheets cool completely on a wire rack. They will be very crisp.
Part 2: Making the Vanilla Custard
1. Heat Milk: In a medium saucepan, heat the milk and half of the sugar over medium heat until it just begins to steam. Do not boil.
2. Whisk Yolks: In a separate medium bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened. Whisk in the cornstarch until completely smooth and no lumps remain.
3. Temper Eggs: Slowly, and while whisking constantly, pour about half of the hot milk into the egg yolk mixture. This step gently raises the temperature of the eggs without scrambling them.
4. Thicken Custard: Pour the entire egg-milk mixture back into the saucepan with the remaining hot milk. Cook over medium heat, whisking constantly and vigorously, until the mixture thickens and large bubbles break the surface on the sides. Let it boil for a full 60 seconds to cook out the starch taste.
5. Finish: Remove from heat immediately. Whisk in the butter, vanilla extract, and pinch of salt until the butter is melted and fully incorporated.
6. Chill: Pour the custard into a clean bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2-3 hours, or until completely cold and set.
Part 3: Assembling the Squares
1. Level the Pastry (Important!): Once the baked pastry sheets are cool, use a serrated knife to carefully slice each one in half horizontally, creating four thinner layers. Alternatively, you can gently press down on the top to create a more level surface if you don’t want to split them. Choose the ugliest or most broken sheet to be the base.
2. Build the Base: Place one full pastry layer on your serving plate or tray.
3. Add Custard: Spread the entire cooled, thickened vanilla custard evenly over the top of the first pastry layer.
4. Top It: Gently place the second full pastry layer on top of the custard, pressing down very lightly.
Part 4: The Final Topping & Serving
1. Make Whipped Cream (Optional): In a chilled bowl, whip the cold heavy cream, 2 tbsp powdered sugar, and ½ tsp vanilla until stiff peaks form. Spread this evenly over the top pastry layer.
· Why stabilized? The whipped cream layer makes it extra luxurious and cuts beautifully. You can skip it and just dust with powdered sugar for a more traditional style.
2. Chill Again: Refrigerate the entire assembled dessert for at least 1-2 hours, or ideally 3-4 hours. This is a crucial step that allows the moisture from the custard to soften the pastry slightly, making it possible to cut and eat without shattering.
3. Serve: Just before serving, dust the top generously with powdered sugar. Use a long, sharp knife dipped in hot water and wiped dry to make clean cuts into squares or rectangles.
Tips for Success
· Cold Custard is Key: Ensure your custard is completely cold before assembling. A warm custard will melt the whipped cream and make the bottom pastry soggy.
· Sharp Knife: The hot water trick is the best way to get perfectly clean slices through the crispy layers.
· Make Ahead: You can bake the pastry and make the custard a day ahead. Keep them separate and assemble the dessert the day you plan to serve it.
· Variations:
· Chocolate Custard: Add 2-3 tbsp of sifted cocoa powder to the sugar and cornstarch mixture.
· Coffee Custard: Add 1-2 tsp of instant espresso powder to the milk while heating.
· Berry Layer: Add a thin layer of raspberry or strawberry jam on top of the pastry base before adding the custard.
Enjoy your incredibly delicious homemade Vanilla Custard Cream Squares