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Custard Squares
Ingredients (makes about 12 squares):
Pastry:
- 2 sheets frozen puff pastry, thawed
Custard filling:
- 3 cups (750 mL) full cream milk
- ½ cup (110 g) caster sugar
- ⅓ cup (50 g) cornflour
- ¼ cup (35 g) plain flour
- 4 large egg yolks
- 60 g unsalted butter
- 2 tsp vanilla extract
Icing:
- 1 ½ cups (240 g) icing sugar, sifted
- 2 tbsp hot water
- 1 tsp soft butter (optional, for gloss)
- Sprinkles or passionfruit pulp (optional topping)
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Directions:
Bake the pastry:
1. Preheat oven to 200°C (fan-forced).
2. Place puff pastry sheets on lined trays, prick all over with a fork, cover with baking paper and another tray (to keep flat).
3. Bake 15–18 minutes until golden. Cool completely, then trim to fit a 20 cm square cake tin.
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Make the custard:
4. In a saucepan, whisk sugar, cornflour, and plain flour with a splash of milk until smooth.
5. Add remaining milk and egg yolks, whisking constantly over medium heat until thick and bubbling.
6. Remove from heat, stir in butter and vanilla.
7. Pour custard into a bowl, cover with cling wrap (touching surface), and cool slightly.
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3️⃣ Assemble:
8. Line base of tin with one pastry sheet.
9. Spread warm custard evenly over.
10. Top with second pastry sheet, pressing gently.
11. Refrigerate for at least 4 hours or overnight until set.
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Finish with icing:
12. Mix icing sugar, hot water, and butter until smooth.
13. Spread over pastry top, decorate with sprinkles or passionfruit pulp.
14. Cut into squares.
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