Vanilla Custard Cream Squares

Ingredients

For the Pastry:
2 sheets puff pastry, thawed

For the Custard Filling:
4 cups whole milk
1½ cups granulated sugar
1¼ cups all-purpose flour
8 large eggs, separated
3 teaspoons vanilla extract
2 tablespoons dark rum (optional)
2 cups heavy whipping cream, chilled
2 tablespoons powdered sugar (plus extra for topping)

Directions

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

Lay out each sheet of puff pastry on the trays. Use a fork to prick holes all over—this prevents excessive puffing. Bake for 15–20 minutes or until the pastry is golden and crisp. Let them cool completely before assembly.

Warm the milk in a large saucepan over medium heat until it begins to steam. Avoid boiling.

In a mixing bowl, whisk together the sugar and flour. Stir in the egg yolks until smooth and lump-free.

Temper the eggs by slowly adding hot milk to the mixture while whisking constantly.

Pour the mixture back into the saucepan and cook over medium heat, stirring continuously until it thickens and bubbles. Simmer 1–2 minutes, then remove from heat.

Stir in vanilla and rum. Cover with plastic wrap (directly on the surface) and let it cool completely.

In a clean bowl, beat the chilled heavy cream and powdered sugar until stiff peaks form.

Once the custard is fully cooled, gently fold the whipped cream into it, creating a light, fluffy custard filling.

Place one sheet of the cooled pastry on a serving tray.

Spread the custard cream evenly over it. Top with the second pastry sheet.

Cover and refrigerate for at least 2 hours to allow the custard to firm up.