VANILLA CUSTARD CREAM SQUARES WITH CHOCOLATE DRIZZLE
Ingredients
For the Custard Filling:
2 cups whole milk
½ cup granulated sugar
¼ cup cornstarch
4 egg yolks
1 tsp vanilla extract
2 tbsp unsalted butter
For the Layers:
2 sheets puff pastry, thawed
1 egg (for egg wash)
For the Drizzle:
½ cup dark chocolate chips
1 tbsp heavy cream (or milk)
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Instructions
1. Bake the Puff Pastry:
Preheat oven to 400°F (200°C).
Roll out puff pastry sheets and cut into equal rectangles.
Place on a baking sheet, prick with a fork, and brush with beaten egg.
Bake 12–15 minutes until golden and crispy. Let cool.
2. Make the Custard:
In a saucepan, whisk egg yolks, sugar, and cornstarch until smooth.
Heat milk in another saucepan until just simmering.
Slowly whisk hot milk into the egg mixture.
Return to the heat and stir constantly until thickened.
Remove from heat, stir in vanilla and butter. Let cool completely.
3. Assemble:
Place one layer of puff pastry on a board or dish.
Spread a thick layer of cooled custard on top.
Repeat with another puff pastry layer and more custard.
Top with final puff pastry sheet. Chill for 2 hours.
4. Chocolate Drizzle:
Melt chocolate chips with cream until smooth.
Drizzle over chilled squares just before serving.
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