Instructions:
- Preheat Oven:
- Preheat your oven according to the puff pastry package instructions.
- Bake Puff Pastry:
- Roll out the puff pastry sheets slightly on a floured surface. Place them on a baking sheet lined with parchment paper. Bake according to package instructions or until golden brown. Let them cool.
- Prepare Vanilla Custard:
- In a medium saucepan, heat the milk over medium heat until it simmers but does not boil.
- In a separate bowl, whisk together sugar, cornstarch, and egg yolks until well combined.
- Slowly pour a small amount of the hot milk into the egg mixture, whisking constantly to temper the eggs. Gradually add the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously.
- Cook the custard mixture over medium heat, stirring constantly, until it thickens. Remove from heat and stir in vanilla extract and butter until smooth. Let it cool.
- Prepare Whipped Cream:
- In a chilled bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
- Assemble:
- Place one sheet of baked puff pastry in the bottom of a square baking dish.
- Pour the cooled vanilla custard over the first layer of puff pastry.
- Spread the whipped cream evenly over the custard layer.
- Top with the second sheet of baked puff pastry.
- Optionally, dust the top with powdered sugar for decoration.
- Chill:
- Refrigerate the assembled vanilla custard cream squares for at least 2-3 hours to allow it to set.
- Serve:
- Once chilled, cut the dessert into squares and serve. Optionally, sprinkle a bit more powdered sugar on top before serving.
- Optional Rum Flavor:
- If desired, you can add a splash of rum to the custard for extra flavor.
Enjoy these delightful Vanilla Custard Cream Squares!
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