Vanilla Custard Cream Squares

Step 1: Prepare the Puff Pastry Layers

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.

On a lightly floured surface, roll out one sheet of puff pastry to fit your baking sheet. Place it on the parchment and prick it all over with a fork. This is called “docking” and prevents the pastry from puffing up too much.

Repeat with the second sheet of puff pastry.

Bake for 15-20 minutes, or until the pastries are puffed and a deep golden brown. They should be flat and crisp, not overly voluminous.

Remove from the oven and let them cool completely on the baking sheets. Once cool, you can carefully trim the edges with a serrated knife to create two neat, identical rectangles.

Step 2: Make the Vanilla Custard Cream

Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just begins to steam. Do not let it boil. If using a vanilla bean, scrape the seeds into the milk at this stage.

Whisk Dry and Wet Ingredients: In a separate, large bowl, whisk together the sugar, flour, and cornstarch. Add the 4 egg yolks and 1 whole egg, and whisk vigorously until the mixture becomes thick, pale, and smooth.

Temper the Eggs: This is the crucial step to avoid scrambled eggs. While whisking the egg mixture constantly, slowly and carefully pour in about 1/3 of the hot milk in a thin stream.

Cook the Custard: Pour the now-warmed egg mixture back into the saucepan with the remaining milk. Place it back over medium heat and cook, whisking constantly and vigorously, especially in the corners of the pot. The mixture will thicken.

Bring to a Bubble: Continue cooking and whisking until the custard comes to a low boil, with large bubbles “blurping” to the surface. Let it boil for a full 60-90 seconds while whisking. This cooks out the starchy flavor from the flour and cornstarch. The custard should be very thick.

Finish the Cream: Remove the pot from the heat. Immediately whisk in the vanilla extract (if using) and the softened butter, one piece at a time, until the butter is fully incorporated and the cream is silky smooth.

Step 3: Assemble the Squares