Vanilla Custard Cream Squares

Powdered sugar, for dusting
(Optional: use a thin layer of vanilla glaze instead)

Preheat oven to 400°F (200°C).
Roll out puff pastry sheets slightly to smooth out creases.
Place each sheet on a baking tray lined with parchment paper.
Prick all over with a fork to prevent puffing.
Place another sheet of parchment and a second baking tray on top to weigh them down.
Bake for 12–15 minutes, until golden and crisp.
Let cool completely, then cut one sheet into squares for the top layer (for easier serving later).

In a saucepan, whisk together sugar, cornstarch, and salt.
Gradually add milk and cream, whisking until smooth.
In a separate bowl, whisk egg yolks.
Slowly pour some of the warm milk mixture into the yolks to temper, whisking constantly.
Pour yolk mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
Remove from heat, stir in butter and vanilla.
Let cool for 5–10 minutes, then pour into a bowl and cover with plastic wrap pressed directly on the surface to prevent a skin from forming.
Chill for 30–60 minutes until slightly thickened and cool.

Place 1 full sheet of baked puff pastry in the bottom of a 9×9-inch or 8×8-inch baking pan.
Spread the chilled custard evenly over the pastry.
Top with the pre-cut pastry squares, arranged to match where you’ll slice later.

Cover and refrigerate for at least 2 hours, preferably 4, to let the custard fully set.

Dust the top with powdered sugar or drizzle a simple vanilla glaze (powdered sugar + milk + a dash of vanilla).
Use a sharp knife to cut into squares, using the top pastry pieces as a guide.

Want a shortcut? Use instant vanilla pudding instead of homemade custard, but homemade really takes it to the next level.
For a fancier touch, add a thin layer of jam (like raspberry or apricot) under the custard.
Store in fridge for up to 3 days.