Vanilla Custard Cream Squares: A Simple, Savory Delight
There is a timeless elegance in a dessert that relies on the harmony of crisp pastry and silken cream. Vanilla Custard Cream Squares—often cherished as Bee Sting Cake or Vanilla Slices—are the embodiment of old-world bakery charm, brought right into the heart of your home kitchen.
This recipe is a love letter to texture. It features a light, airy base topped with a mountain of velvet-smooth custard that feels like a decadent cloud. It is the perfect centerpiece for a Sunday brunch, a baby shower, or a quiet afternoon where only a cup of tea and something sweet will do.
This recipe matters because it demystifies the art of the custard. By using a few reliable techniques, you can create a professional-grade pastry that feels like a labor of love, yet remains approachable for any home baker. It is a nostalgic journey back to simpler times, one creamy bite at a time.
Ingredients
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2 sheets Puff pastry (Thawed)
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3 cups Whole milk
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3/4 cup Granulated sugar
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1/2 cup Cornstarch
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4 large Egg yolks (Beaten)
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2 tablespoons Unsalted butter
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1 tablespoon Pure vanilla extract (Or vanilla bean paste)
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1/2 cup Heavy cream (Chilled)
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Powdered sugar (For dusting)
Instructions
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Preheat your oven to 400°F and line two baking sheets with parchment paper.
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Lay the puff pastry sheets on the pans, prick them all over with a fork to prevent too much rising, and bake for 12 to 15 minutes until golden and crisp.
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Remove the pastry from the oven and, while still warm, gently press them down with a clean towel to flatten them into uniform layers.
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In a medium saucepan, whisk together the milk, granulated sugar, and cornstarch until smooth.
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Cook the milk mixture over medium heat, stirring constantly, until it begins to thicken and reach a gentle simmer.
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Slowly pour about half a cup of the hot milk into the egg yolks to temper them, whisking quickly so the eggs don’t scramble.
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Pour the egg mixture back into the saucepan and continue cooking for 2 to 3 minutes until the custard is very thick and glossy.
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Remove from heat and stir in the butter and vanilla extract until fully incorporated.
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Transfer the custard to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator until completely cold.
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Fold the chilled heavy cream (whipped to soft peaks) into the cold custard, spread the mixture over one pastry sheet, top with the second sheet, and refrigerate for 4 hours before slicing and dusting with powdered sugar.
Why This Recipe Works
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Tempering the egg yolks ensures the custard remains perfectly smooth and stable, providing that iconic “stand-up” structure when sliced.
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Flattening the puff pastry while warm creates a sturdy, flaky base that won’t shatter into a mess when you bite into the cream.
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The addition of whipped cream to the chilled custard base—a technique known as Crème Diplomat—lightens the texture, making it feel airy rather than dense.
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Using pure vanilla extract or bean paste provides a deep, floral aromatic that balances the richness of the egg yolks and whole milk.
Tips for Best Results
Use a serrated knife to slice the squares. The “sawing” motion of a bread knife allows you to cut through the crisp top layer of pastry without squashing the delicate cream filling out the sides.
Be patient with the chilling process. If you try to slice these squares before the custard has fully set (at least 4 hours), the layers will slide apart. Overnight chilling is even better for perfect, clean edges.
Make sure your cornstarch is fully dissolved in the cold milk before turning on the heat. This is the secret to avoiding lumps and ensuring a silken mouthfeel.
Variations & Substitutions
For a “Chocolate Drizzle” version, skip the powdered sugar and top the final pastry layer with a simple ganache made of melted dark chocolate and a splash of cream.
If you prefer a “Fruity” twist, spread a thin layer of raspberry jam or place fresh sliced strawberries on top of the custard before adding the final pastry sheet.
To make this “Dairy-Free,” substitute the whole milk and cream with full-fat oat milk or coconut milk and use a plant-based butter alternative.
Frequently Asked Questions
How should I store these squares? Keep them in an airtight container in the refrigerator. They are best served within 48 hours, as the puff pastry will eventually begin to soften from the moisture of the custard.
Can I make the custard ahead of time? Absolutely. You can prepare the custard up to two days in advance. Just give it a good whisk before folding in the whipped cream and assembling the squares.
Why is my custard runny? This usually happens if the custard wasn’t cooked long enough to fully activate the cornstarch. It needs to reach a simmer and thicken significantly on the stove before it is taken off the heat.
Can I freeze Vanilla Custard Squares? Freezing is not recommended for this specific recipe. The custard can separate and the pastry will lose its signature crispness once thawed.
There is a gentle, sweet satisfaction in a dessert that balances the crunch of a golden crust with the velvet of a vanilla heart. Vanilla Custard Cream Squares are a reminder that some of the most beautiful things in life are built from simple ingredients and a little bit of patience. We hope this creamy delight brings a touch of bakery-fresh joy to your table.
