Vanilla Custard Cream Squares

Place one of the cooled, trimmed pastry rectangles on a serving platter or cutting board.

Pour the warm custard cream onto the pastry layer and spread it into an even layer, all the way to the edges.

Gently place the second pastry rectangle on top, pressing down lightly.

Crucial Step: Sift the powdered sugar generously and evenly over the top layer.

Step 4: Chill and Serve

Refrigerate the assembled dessert for at least 4-6 hours, but ideally overnight. This is non-negotiable, as it allows the custard to set firmly and the pastry to soften slightly from the moisture, making it easy to cut.

Once fully chilled and set, use a long, sharp knife to trim the edges again for clean sides, then cut into squares or rectangles. For the cleanest cuts, wipe the knife clean between each slice.

Pro-Tips for Success

· Don’t Skip the Tempering: Pouring the hot milk slowly into the eggs while whisking is the key to a smooth, lump-free custard.
· Cook the Custard Thoroughly: The full 60-90 second boil is essential. If undercooked, the custard will taste like raw flour and may not set properly.
· Chill Thoroughly: Rushing the chilling time will result in a messy, oozing custard when you try to cut it. Patience is your best friend here.
· Variations:
· Chocolate: Add 4 oz (115g) of finely chopped semisweet chocolate to the hot custard along with the butter.
· Coffee: Dissolve 1-2 tablespoons of instant espresso powder into the warm milk.
· Lemon Zest: Add the zest of one lemon to the milk as it heats for a bright, citrusy note.

Enjoy this slice of creamy, dreamy, vanilla-infused heaven