Vanilla Custard Bars are a delightful treat that combines the flakiness of puff pastry with the richness of vanilla custard. This recipe offers a simple yet indulgent dessert option that is sure to please your taste buds. With layers of creamy custard sandwiched between crisp puff pastry sheets, these bars make for a perfect sweet indulgence any time of day.
Ingredients:
- 1 (16-ounce) package of store-bought puff pastry, thawed (2 sheets)
- 1 1/2 cups full-fat milk
- 1 1/2 cups heavy cream
- 1/2 cup of water
- 2/3 cup caster sugar or caster sugar
- 1/3 cup all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter, cubed
- 6 beaten egg yolks
- 2 teaspoons of vanilla extract
- Powdered sugar, as needed
Directions:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and prepare a 9″ by 13″ baking sheet with parchment paper, leaving a 2-inch overhang on either side.
- Roll out the puff pastry sheets and place them on the prepared baking sheets. Use a fork to gently prick them all over without piercing the bottom. Optionally, line each puff pastry sheet with parchment paper and cover with another baking sheet to prevent puffing.
- Bake the pastry sheets in the preheated oven for 20-22 minutes or until golden brown. Once baked, remove from the oven and let them cool completely. Optionally, trim the edges of the puff pastry to fit the 9-by-13-inch baking dish.
- In a medium saucepan, whisk together the milk, cream, butter, vanilla extract, and sugar over medium heat. Cook until small bubbles appear around the edge of the pan, just before it comes to a boil.
- In a separate bowl, whisk the flour and water together to create a slurry. Stir this mixture into the hot milk mixture and remove the pan from the heat.
- Whisk some of the hot milk mixture into the beaten egg yolks to temper them, then whisk the yolks into the saucepan until combined.
- Return the saucepan to the heat and cook, whisking frequently, for 30 to 60 seconds or until the custard thickens.
- Pour the thick custard over one sheet of puff pastry in the 9″ x 13″ baking dish, then cover with the second sheet of puff pastry. Press gently until the pastry sticks together.
- Place the baking dish in the refrigerator and chill for 3-4 hours or until the custard sets.
- When ready to serve, sprinkle the top with powdered sugar, slice into bars, and enjoy!
Tips:
- Ensure the puff pastry is fully thawed before using it in the recipe.
- Use full-fat milk and heavy cream for a richer custard.
- Allow the custard bars to chill for the recommended time to ensure the custard sets properly.
- Dusting with powdered sugar adds a sweet finishing touch to the bars.
Conclusion:
Vanilla Custard Bars offer a delightful combination of flaky pastry and creamy custard, making them a perfect dessert option for any occasion. With simple ingredients and easy-to-follow directions, you can create these indulgent treats to impress your family and friends. Enjoy the layers of flavor and texture in every bite of these delicious bars!
- Can I use homemade puff pastry instead of store-bought?
- Yes, you can use homemade puff pastry if you prefer. Just ensure it’s rolled out to the appropriate thickness and baked according to the recipe instructions.
- Can I substitute low-fat milk or cream in the custard mixture?
- While you can technically use low-fat milk or cream, it will affect the richness and texture of the custard. For the best results, it’s recommended to use full-fat milk and heavy cream to achieve a creamy and indulgent custard.
- How long do Vanilla Custard Bars last, and how should they be stored?
- Vanilla Custard Bars can be stored in an airtight container in the refrigerator for up to 2-3 days. It’s best to consume them within this time frame to enjoy their freshness and texture.
- Can I freeze Vanilla Custard Bars for later consumption?
- While it’s possible to freeze Vanilla Custard Bars, the texture of the custard may change slightly upon thawing. If you choose to freeze them, ensure they are tightly wrapped in plastic wrap or stored in an airtight container to prevent freezer burn. Thaw them in the refrigerator overnight before serving for the best results.