Introduction: Vanilla Custard Cream Squares – A Classic Reimagined
There’s something timeless about a custard dessert—especially when it’s layered between golden puff pastry and finished with a simple dusting of powdered sugar. These vanilla custard cream squares, also known in some countries as a vanilla slice, strike the perfect balance between light, flaky texture and rich, creamy filling. It’s the kind of dessert that feels both fancy and familiar, ideal for everything from holiday tables to after-dinner indulgence.
The filling is a silky blend of egg yolks, milk, and vanilla, thickened gently over heat to create a luscious custard that holds its shape when sliced. Unlike pudding, it’s firmer and smoother—perfectly sliceable once chilled. This version uses puff pastry for convenience and elegance, giving you that classic layered effect without making dough from scratch.
If you love old-school desserts like Banana Bread Brownies or rich, baked treats like Lemon Cream Cheese Bars, this one fits right in. It’s a recipe that blends nostalgia with simplicity, and once you try it, it just might become your go-to for cream-filled desserts that impress every time.
What Are Vanilla Custard Cream Squares?
Vanilla custard cream squares are a beloved layered dessert that’s both elegant and comforting. Known in some regions as a vanilla slice or custard slice, this dessert consists of two layers of crisp, baked puff pastry with a thick, creamy layer of vanilla custard sandwiched in between. After chilling, the squares are finished with a dusting of powdered sugar and sliced into portions that show off the beautifully stacked layers.
What makes this dessert especially appealing is its combination of textures—light and flaky pastry contrasting with a smooth, chilled custard center. This balance has made it a staple in European baking traditions, particularly in French, Australian, and Eastern European cuisines. The method is similar to classic mille-feuille, though typically without the icing glaze or multiple layers. Instead, this version focuses on simplicity, letting the vanilla flavor shine.
If you’re already a fan of desserts like our Lemon Bliss Tart or Homemade Chocolate Pie, this recipe is another that checks all the boxes—creamy, make-ahead friendly, and beautiful to serve. You’ll also find variations of this dessert featured across Pinterest custard dessert boards, often decorated with fresh fruit, a vanilla glaze, or even a top layer of fondant for special occasions.
Ingredients You’ll Need
Each element in these vanilla custard cream squares works together to create a dessert that’s smooth, structured, and beautifully layered. Here’s what you’ll need:
For the puff pastry base:
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2 sheets of puff pastry (thawed): Provides a flaky, golden crust for the top and bottom layers.
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Tip: Use puff pastry made with butter for best flavor and crispness.
For the vanilla custard filling:
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4 cups whole milk: The base of a classic pastry cream.
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¾ cup granulated sugar: Adds balanced sweetness.
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⅓ cup cornstarch: Acts as a thickener for that firm, sliceable texture.
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6 large egg yolks: Essential for a rich, silky custard.
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2 tsp vanilla extract: For that warm, classic vanilla flavor.
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2 tbsp unsalted butter: Enriches the custard and gives a smooth finish.
For the topping:
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Powdered sugar: Lightly dusted for elegance and sweetness.
If you enjoy the comforting layers of our Banana Bread Brownies or the creamy center of our Lemon Cream Cheese Bars, this custard dessert will feel both familiar and elevated.
For more inspiration on custard-based recipes, browse Pinterest custard desserts and traditional pastry cream variations used around the world.
How to Make Vanilla Custard Cream Squares – Step-by-Step
Step 1: Bake the puff pastry
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Preheat your oven to 400°F (200°C).
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Place the first sheet of puff pastry on a parchment-lined baking sheet.
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Prick it with a fork to prevent over-puffing and bake for 15 minutes or until golden.
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Repeat with the second sheet and let both cool completely.
Step 2: Prepare the custard cream
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In a saucepan, heat milk over medium heat until warm.
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In a separate bowl, whisk sugar, cornstarch, and egg yolks until pale and smooth.
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Slowly add the warm milk to the yolk mixture, whisking constantly.
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Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbly.
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Remove from heat and stir in vanilla extract and butter until smooth.
Step 3: Assemble and chill
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Place one sheet of baked pastry in the bottom of a square baking dish.
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Pour the warm custard evenly over the pastry.
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Top with the second sheet, gently pressing down.
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Cover and refrigerate for at least 4 hours, preferably overnight.
Step 4: Serve
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Dust the top with powdered sugar.
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Use a sharp knife to slice into squares and wipe between cuts for clean edges.
The process is similar to building a layered mille-feuille or Napoleon, both of which are featured in classic French pâtisserie.
Serving Suggestions & Variations
These vanilla cream squares are beautiful on their own but easy to customize for different occasions:
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Top with fresh fruit – Strawberries, blueberries, or raspberries add color and brightness.
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Drizzle with chocolate or berry sauce for added richness.
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Serve with coffee or tea for an elegant afternoon dessert.
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Make it festive by adding a light layer of whipped cream or a vanilla glaze.
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Cut into small bites for a dessert tray or brunch table.
Looking for more crowd-pleasing trays? Check out Pinterest dessert table ideas.
Storage and Make-Ahead Tips
One of the best things about this dessert is how well it stores:
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Refrigerate for up to 4 days: Keep covered to maintain freshness and firmness.
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Make a day ahead: The custard sets beautifully overnight.
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Do not freeze: Freezing may cause the custard to separate and the pastry to lose its texture.
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Slice just before serving: To keep edges neat and the top layer crisp.
Check out these Pinterest pastry prep tips for storing delicate cream-based desserts.
Frequently Asked Questions (FAQs)
Can I use store-bought custard instead of making it from scratch?
Yes, but for best flavor and texture, homemade custard is ideal. Store-bought custard tends to be softer and may not slice as cleanly.
What’s the difference between these and mille-feuille?
Mille-feuille usually has multiple thin pastry layers and often includes icing or fondant. These custard squares are simpler and feature a thick, single custard layer.
Can I make these gluten-free?
Yes—use gluten-free puff pastry (available in some stores) and check that all ingredients are certified gluten-free.
Why is my custard runny?
It likely wasn’t cooked long enough to activate the cornstarch and set the egg yolks. Make sure it bubbles and thickens fully before removing from heat.
Can I make these in advance?
Absolutely. They’re even better the next day once the custard is fully set.
Do I need to use whole milk?
Whole milk is best for a rich texture, but 2% can be used in a pinch. Avoid skim milk—it won’t set as firmly.
How do I slice them neatly?
Use a sharp serrated knife and wipe clean between cuts. Chilling the squares overnight also helps with clean slicing.
Can I add flavor to the custard?
Yes! Try adding vanilla bean paste, a splash of almond extract, or citrus zest for a twist.
Vanilla Custard Cream Squares: A Classic Dessert Favorite
Description
These Vanilla Custard Cream Squares feature buttery puff pastry and a smooth, rich custard filling made with egg yolks, milk, and vanilla. Topped with a light dusting of powdered sugar, they’re perfect for slicing and serving at special events or simple family meals.
Ingredients
For the pastry:
2 sheets of puff pastry, thawed
For the custard cream filling:
4 cups whole milk
¾ cup granulated sugar
⅓ cup cornstarch
6 large egg yolks
2 tsp vanilla extract
2 tbsp unsalted butter
For the topping:
Powdered sugar, for dusting
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place one sheet of puff pastry on the baking sheet. Prick with a fork to prevent puffing too much. Bake for 15 minutes or until golden brown. Repeat with the second sheet. Let both cool completely.
In a medium saucepan, heat milk over medium heat until warm (not boiling). In a separate bowl, whisk sugar, cornstarch, and egg yolks until smooth and pale.
Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling. Then pour the whole mixture back into the saucepan.
Cook over medium heat, stirring constantly, until the custard thickens and starts to bubble. Remove from heat, then stir in vanilla extract and butter until smooth.
Let the custard cool slightly, then place one baked puff pastry sheet in the bottom of a square baking dish. Pour the custard evenly over the pastry.
Top with the second puff pastry sheet, gently pressing it down. Refrigerate for at least 4 hours or overnight for best results.
Before serving, dust the top with powdered sugar. Cut into squares using a sharp knife.
Notes
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Use real vanilla extract or vanilla bean paste for the best flavor
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Chill for at least 4 hours for clean slices
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Store covered in the fridge—best eaten within 2–3 days
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Not freezer-friendly due to the custard
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Garnish just before serving to keep the top crisp
