There’s something truly magical about a well-made Vanilla Custard Square. That perfect balance of buttery pastry, silky custard, and a sweet, glossy icing—it’s a little piece of heaven in every bite. If you’ve ever bitten into one and thought, Wow, I need to make this at home, then trust me, you’re in the right place.
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This recipe brings all the bakery-style goodness straight to your kitchen, but with none of the fuss. It’s easy to follow, doesn’t require fancy ingredients, and delivers a dessert that will have everyone reaching for seconds. Whether you’re making it for a special occasion or just because (which, let’s be honest, is the best reason), you’re going to love it!
Why You’ll Love This Recipe
Versatile: Perfect for a cozy afternoon tea, a potluck dessert, or a sweet treat just for you. It fits any occasion!
Budget-Friendly: Uses simple pantry ingredients to create something absolutely indulgent.
Quick and Easy: No complicated techniques—just simple steps to achieve bakery-worthy results.
Customizable: Add a hint of citrus zest, swap the vanilla for almond extract, or dust with extra powdered sugar.
Crowd-Pleasing: A guaranteed favorite that brings nostalgia and comfort with every bite.
Ingredients in Classic Vanilla Custard Square
Puff Pastry: The crispy, flaky foundation that holds everything together. Store-bought works perfectly!
Milk: The base of the custard, giving it a rich, creamy texture. Whole milk is best for the silkiest consistency.
Egg Yolks: The secret to a luscious, velvety custard. They add depth and richness.
Sugar: Just the right amount to balance sweetness without being overpowering.
Cornstarch: Helps thicken the custard to that perfect, sliceable consistency.
Vanilla Extract: The key flavor hero—use a good-quality vanilla for the best results.
Butter: Adds extra richness and a smooth finish to the custard.
Powdered Sugar: Used for the classic icing that tops off each square beautifully.
Water or Milk: To mix with the powdered sugar and create a smooth glaze.
Instructions
Preheat Your Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Bake the Puff Pastry: Roll out the puff pastry, place it on the prepared sheet, and prick it with a fork to prevent excessive puffing. Bake until golden and crisp. Let it cool completely.
Make the Custard: In a saucepan, heat the milk until just warm. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Slowly add the warm milk while whisking constantly. Return everything to the saucepan and cook over medium heat, stirring until thickened.
Add Vanilla and Butter: Remove from heat and stir in the vanilla extract and butter until fully combined. Let the custard cool slightly.
Assemble the Layers: Place one sheet of baked pastry in a square pan. Pour the warm custard over it, spreading evenly. Top with the second pastry sheet and gently press down.
Make the Icing: Mix powdered sugar with a small amount of water or milk until smooth. Spread over the top layer of pastry.
Set and Slice: Refrigerate for at least 4 hours (or overnight) to allow the custard to set fully. Slice into squares and serve.
Nutrition Facts
Servings: 9-12 squares
Calories per serving: [Calorie count]
Preparation Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 4 hours (including chilling time)
How to Serve Classic Vanilla Custard Square
With Fresh Berries: Strawberries, raspberries, or blueberries add a refreshing contrast.
Dust with Powdered Sugar: For an extra touch of elegance.
Alongside Coffee or Tea: The perfect pairing for an afternoon break.
With a Drizzle of Caramel or Chocolate: If you’re feeling extra indulgent.
Additional Tips
Use Good Quality Vanilla: The better the vanilla, the better the flavor!
Chill for Best Results: This step is crucial—don’t rush it!
Cut with a Sharp Knife: To get clean, bakery-style slices, use a serrated knife and wipe it clean between cuts.
Store Properly: Keep leftovers in the fridge in an airtight container for up to 3 days.
FAQ Section
Q1: Can I make this ahead of time?
A1: Absolutely! This actually tastes better the next day after fully setting.
Q2: Can I use homemade pastry instead of store-bought?
A2: Yes! If you have the time, homemade puff pastry will take this to the next level.
Q3: How do I prevent the top pastry layer from sliding when slicing?
A3: Press it gently before refrigerating, and slice it with a sharp knife after chilling.
Q4: Can I add different flavors to the custard?
A4: Definitely! Try adding lemon zest, almond extract, or even a touch of cinnamon.
Q5: What if my custard is too runny?
A5: It likely needs more cooking time. Heat it until thick enough to coat the back of a spoon.
Q6: Can I freeze Vanilla Custard Squares?
A6: Freezing is not recommended as the custard may change texture.
Q7: Can I make a dairy-free version?
A7: Yes! Use almond or coconut milk and a dairy-free butter alternative.
Q8: How do I make the icing extra glossy?
A8: A touch of light corn syrup or glucose syrup helps achieve that perfect sheen.
Q9: Can I add fruit to the custard?
A9: Of course! Layering fresh berries or banana slices between the custard and pastry is delicious.
Q10: What’s the best way to store leftovers?
A10: Keep them in an airtight container in the fridge for up to three days.
Final Thoughts
This Classic Vanilla Custard Square is pure comfort in dessert form. Whether you’re making it for a special occasion or simply to treat yourself, it’s guaranteed to impress. So go ahead, grab those ingredients, and let’s make something delicious—because trust me, this one’s a keeper!
Print
Classic Vanilla Custard Square
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Description
This easy vanilla custard slice is just like the bakery classic! With flaky puff pastry layers and a rich, creamy vanilla custard filling, it’s topped with a smooth pink icing for that nostalgic touch. A must-try for lovers of Australian desserts and easy homemade treats!
Ingredients
For the Slice:
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2 sheets puff pastry, thawed
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65g (1/2 cup) custard powder
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610g (2 1/2 cups) milk
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55g (1/4 cup) caster sugar
For the Icing:
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500g (2 1/2 cups) icing sugar mixture
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50-75g (4-5 tbsp) water (see notes)
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1-2 drops pink food coloring (optional)
Instructions
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Preheat Oven & Bake Pastry – Preheat the oven to 180°C (fan-forced). Line baking trays with parchment paper.
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Prick the pastry sheets with a fork, cover with another sheet of parchment, and place a baking tray on top as a weight.
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Bake for 20-25 minutes until golden. Let cool completely.
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Trim the pastry to fit a 20cm square baking tin. Grease and line the tin with parchment paper, allowing overhang.
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Place one pastry sheet into the tin and set aside.
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Make Custard – In a saucepan, mix custard powder with ¼ cup of milk until dissolved. Add the remaining milk and sugar.
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Heat over medium, whisking continuously for 5 minutes until thick. Once boiling, whisk for another 2 minutes until very thick.
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Cover custard with plastic wrap and cool for 20 minutes.
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Spread the cooled custard over the pastry in the tin. Top with the second pastry sheet.
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Prepare Icing – Sift icing sugar into a bowl. Add food coloring (if using).
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Add water 1 tbsp at a time, stirring until a smooth, spreadable paste forms.
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Spread icing over the slice and refrigerate for at least 3-4 hours (overnight is best).
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Slice & Serve – Use a serrated knife to gently cut through the top pastry, then a larger knife to press down and cut into slices.
Notes
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For best results, let the slice chill overnight for clean cuts.
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If the icing is too thick, add more water 1 tsp at a time.
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Serve chilled for the perfect texture.
Nutrition
- Serving Size: 1 slice
- Calories: 309 kcal
- Sugar: 35g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg