Description
Mouthwatering vanilla custard cream squares combine classic French pastry techniques with delicate layered textures. Sweet vanilla-infused custard nestles between crisp puff pastry, creating an elegant dessert that delights sophisticated palates.
Ingredients
Scale
- 2 cups (480 ml) heavy whipping cream, chilled
- 8 eggs, separated
- 4 cups (946 ml) whole milk
- 1 ½ cups (300 g) granulated sugar
- 1 ¼ cups (156 g) all-purpose flour
- 3 tsps vanilla extract
- 2 tbsps rum (optional)
- 2 tbsps powdered sugar, plus more for dusting
Instructions
- Pastry Preparation: Ignite the oven to 350°F (175°C) and position two baking sheets for puff pastry. Bake pastry sheets for 10 minutes until achieving a rich golden complexion, then allow complete cooling at ambient temperature.
- Custard Foundation: Gently heat milk in a medium saucepan until it reaches a soft boil. Simultaneously, whisk egg yolks and sugar until transforming into a pale, silky mixture. Integrate flour, vanilla extract, and optional rum, gradually blending with remaining milk to create a smooth base.
- Custard Development: Pour heated milk into egg yolk mixture, stirring vigilantly to prevent curdling. Simmer over low heat until achieving a luxurious, pudding-like consistency. Remove from heat and allow slight cooling.
- Texture Enhancement: Whip egg whites to glossy, stiff peaks and tenderly fold into the custard, preserving its delicate airiness.
- Assembly Technique: Layer one pastry sheet in a 9×13-inch baking dish, spreading custard uniformly. Refrigerate for 1-2 hours until completely set.
- Cream Embellishment: Whip heavy cream with powdered sugar until forming stiff peaks. Spread cream elegantly over chilled custard layer.
- Final Composition: Slice second pastry sheet into 15 precise squares, arranging delicately over whipped cream. Refrigerate an additional 2 hours.
- Presentation: Before serving, dust Vanilla Custard Cream Squares with a whisper of powdered sugar, creating an elegant finish.
Notes
- Prevent Curdling: Stir continuously and maintain low heat when combining hot milk with egg yolks to avoid scrambling the eggs.
- Egg White Technique: Whip egg whites to stiff peaks for a lighter, more airy custard texture that adds volume and smoothness.
- Chilling is Crucial: Allow sufficient refrigeration time (1-2 hours) to set the custard and allow flavors to meld completely.
- Pastry Precision: Ensure puff pastry sheets are golden-brown and fully cooled before layering to maintain crisp texture and prevent sogginess.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 300
- Sugar: 24 g
- Sodium: 80 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 150 mg