This custard square is a timeless bakery-style treat made completely from scratch. Layers of crisp, flaky puff pastry sandwich a thick, silky vanilla custard, all finished with a smooth vanilla icing. It’s rich, comforting, and perfectly balanced between creamy and crisp, making it an unforgettable dessert for any occasion.
Why You’ll Love This Recipe
This recipe delivers a true classic with bakery-quality results at home. The custard is deeply creamy and set just right, the pastry is crisp without being greasy, and the vanilla icing adds a gentle sweetness that ties everything together. While it takes a bit of time, each step is straightforward, and the final result is well worth the effort. You can also break the process into stages, making it manageable even on busy schedules.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the puff pastry butter block
450 g unsalted butter, room temperature
70 g bread flour
For the puff pastry dough
400 g bread flour
200 g all-purpose flour
1 ½ teaspoons fine sea salt
115 g unsalted butter, room temperature
1 tablespoon vanilla bean paste (optional)
290 g cool water
For the vanilla custard filling
720 g whole milk
480 g heavy cream
2 teaspoons vanilla bean paste
1 pinch salt
65 g custard powder
200 g granulated sugar
3 large eggs, room temperature
70 g unsalted butter, room temperature
For the vanilla icing
375 g powdered sugar, sifted
45 g unsalted butter, room temperature
½ teaspoon vanilla bean paste
Whole milk, as needed for mixing
Directions
Prepare the puff pastry butter block by mixing the butter and flour until smooth. Spread into a 6 x 9 inch rectangle about ½ inch thick, wrap, and chill until firm.
Make the dough by mixing both flours and salt, then incorporating the butter and vanilla. Add the water and mix until smooth and elastic. Shape into a rectangle, wrap, and chill for 40–50 minutes.
Once the butter and dough are similar in temperature, roll the dough out, lock in the butter block, and perform four folding turns, chilling the dough for 30 minutes between each turn. After the final fold, rest the dough for at least 30 minutes.
Roll out half of the prepared pastry into two 11-inch squares. Bake sandwiched between baking trays at 180°C / 350°F for about 40 minutes, then uncover and bake for another 5 minutes until golden. Cool completely and trim to fit a 9-inch square pan.
To make the custard, heat the milk, cream, vanilla, and salt until very hot but not boiling. In a bowl, whisk together custard powder, sugar, and eggs. Gradually whisk in the hot milk, then return everything to the saucepan. Cook while whisking constantly until very thick. Remove from heat and whisk in butter until smooth.
Line a 9-inch square pan with baking paper. Place one pastry sheet on the bottom, pour the hot custard over it, smooth the top, and gently press the second pastry sheet on top. Chill for at least 3–4 hours until fully set.
Mix the icing ingredients until smooth and spreadable. Spread over the chilled custard square and return briefly to the fridge to set. Slice carefully with a serrated knife and serve chilled.
Servings and timing
Servings: 16 squares
Preparation time: approximately 1 hour (active)
Chilling and resting time: approximately 4–6 hours
Baking time: 45 minutes
Total time: approximately 6–7 hours
Variations
You can use store-bought puff pastry to save time; just roll it thin enough to allow for shrinkage. For a lighter topping, skip the icing and dust with powdered sugar instead. If custard powder is unavailable, cornstarch can be used as a substitute, though the flavor will be slightly less nostalgic.
Storage/Reheating
Store custard squares in an airtight container in the refrigerator for up to 2 days. These are best enjoyed cold and should not be reheated, as warming will soften the pastry and loosen the custard.
FAQs
Can I make custard square ahead of time?
Yes, it’s ideal to make it a day ahead so the custard has plenty of time to set.
Can I use store-bought puff pastry?
Yes, store-bought puff pastry works well. Make sure it is rolled thin and baked under weight.
How long does the custard need to chill?
The custard needs at least 3–4 hours to fully set, though overnight is even better.
Why is my custard runny?
The custard may not have cooked long enough or chilled sufficiently before slicing.
What is the best way to cut neat slices?
Use a sharp serrated knife and a gentle sawing motion for clean edges.
Can I freeze custard squares?
Freezing is not recommended, as the custard texture can become watery when thawed.
Can I skip the icing?
Yes, the icing is optional. A light dusting of powdered sugar works well.
How thick should the custard layer be?
The custard should be thick enough to hold its shape, about 1½ to 2 inches.
Can I flavor the custard differently?
You can add a small amount of citrus zest or swap vanilla paste for vanilla extract.
How long will leftovers keep?
Leftovers keep well in the refrigerator for up to 48 hours.
Conclusion
This custard square is a beautifully layered dessert that delivers classic flavor and satisfying texture in every bite. With crisp pastry, rich vanilla custard, and a smooth icing finish, it’s a rewarding bake that feels both nostalgic and impressive. Whether for a special occasion or a weekend project, this recipe is sure to become a favorite.
A bakery-style custard square made completely from scratch, featuring flaky homemade puff pastry, creamy vanilla custard, and smooth vanilla icing. A nostalgic and elegant dessert perfect for any occasion.
Ingredients
For the puff pastry butter block:
450 g unsalted butter, room temperature
70 g bread flour
For the puff pastry dough:
400 g bread flour
200 g all-purpose flour
1 1/2 teaspoons fine sea salt
115 g unsalted butter, room temperature
1 tablespoon vanilla bean paste (optional)
290 g cool water
For the vanilla custard filling:
720 g whole milk
480 g heavy cream
2 teaspoons vanilla bean paste
1 pinch salt
65 g custard powder
200 g granulated sugar
3 large eggs, room temperature
70 g unsalted butter, room temperature
For the vanilla icing:
375 g powdered sugar, sifted
45 g unsalted butter, room temperature
1/2 teaspoon vanilla bean paste
Whole milk, as needed for mixing
Instructions
Prepare the butter block: Mix butter and flour until smooth. Shape into a 6×9 inch rectangle about 1/2 inch thick. Wrap and chill until firm.
Make the dough: Mix bread and all-purpose flours with salt. Add butter and optional vanilla, then water. Mix until smooth. Shape into a rectangle, wrap, and chill for 40–50 minutes.
Roll out dough, place butter block in center, and perform 4 folding turns, chilling for 30 minutes between each. After final fold, chill for at least 30 minutes.
Roll out half the dough into two 11-inch squares. Bake each square between trays at 180°C (350°F) for 40 minutes, then uncovered for 5 more minutes. Cool completely and trim to fit a 9-inch square pan.
Make the custard: Heat milk, cream, vanilla, and salt until very hot. In a bowl, whisk custard powder, sugar, and eggs. Gradually whisk in hot milk. Return to saucepan and cook until very thick, whisking constantly. Remove from heat and whisk in butter until smooth.
Line a 9-inch square pan with baking paper. Place one pastry sheet in the bottom. Pour in hot custard and smooth. Top with second pastry sheet. Chill 3–4 hours or overnight.
Mix icing ingredients until smooth and spreadable. Spread over the top layer and return to fridge briefly to set.
Slice carefully with a serrated knife and serve chilled.
Notes
You can use store-bought puff pastry to save time—roll it thin and bake between trays.
For a lighter finish, dust with powdered sugar instead of icing.
If custard powder is unavailable, cornstarch is a suitable substitute.
Let custard set fully before slicing for neat squares.
