Vanilla Custard Cream Squares

RECIPE :

Vanilla Custard Cream Squares

INGREDIENTS:

• 2 sheets puff pastry, thawed

For the filling:

• 4 cups whole milk
• 1 1/2 cups granulated sugar
• 1 1/4 cups all-purpose flour
• 8 eggs, separated
• 3 teaspoons vanilla extract
• 2 tablespoons rum (optional)
• 2 cups heavy whipping cream, chilled
• 2 tablespoons powdered sugar, plus more for dusting

INSTRUCTIONS:

1. Preheat the oven to 350°F. Place each puff pastry sheet on a baking sheet and bake for 10 minutes or until golden brown. Set aside to cool.

    

2. In a saucepan, bring three cups of milk to a boil over medium heat.

    

3. In a large mixing bowl, whisk together the egg yolks and granulated sugar until light and fluffy.
4. Add in the flour, vanilla, rum (if using), and the remaining 1 cup of milk.

    

5. Once the milk has boiled, fold the egg yolk mixture into the boiling milk and stir slowly until thickened. Remove from heat.

    

6. In another large bowl, beat the egg whites with an electric mixer until stiff peaks form, then slowly fold them into the custard mixture.

    

7. Place one puff pastry sheet on the bottom of a 9×13-inch baking dish. Spread the custard evenly over the top. Refrigerate until cool and stiff, approximately 1-2 hours.

    

8. After the custard has chilled, beat whipping cream and 2 tablespoons of powdered sugar with an electric mixer until stiff. Spread it evenly on top of the custard.

    

9. Cut the second pastry sheet into 15 squares and place them over the whipped cream. Return to the refrigerator to chill for an additional 2 hours.

    

10. Sprinkle with powdered sugar before serving. Enjoy!