These Easy Vanilla Custard Bars are the sweet treat you need! With velvety vanilla custard and layers of puff pastry, they’re to die for!

Classic Vanilla Custard Squares

Sometimes, a subtly fancy and delicious dessert is the thing you’re looking for. In those moments, it’s time to make these Easy Vanilla Custard Bars!

If you’re like me, you have memories of desserts from childhood with a little bit of a flaky crust and thick custard inside. I remember smushing the custard square with smaller fingers, eating the custard first, and saving the pastry for last. Well, let me tell you, something like this is just as good today as it was back then!

These Vanilla Custard Bars are made with puff pastry (that you can find in the freezer section at your grocery store) and rich vanilla custard. That’s it! A simple dessert that is just as good the next day – if you have leftovers!

Recipe Notes:

• Poking the unbaked puff pastry with fork tines will give you a bit of a thinner and flakier crust, which is what you want for these vanilla custard bars. 
• When you slice the puff pastry into shape, use a sharp knife or a pizza cutter to make as quick and sharp a slice as possible. 
• Make sure to temper your eggs before adding them to the custard mixture. By adding some of the hot liquid and mixing it into the eggs first, you will give your custard a thicker and silkier texture. 
• You can discard the egg whites or save them in the refrigerator for another recipe. 
• Be sure to allow the dessert to set before cutting it into bars so that the custard has time to set. 
• You can dust your bars with powdered sugar as an optional topping. 

How To Make Vanilla Custard Bars

Vanilla Custard Bars Ingredients:

2 sheets puff pastry, thawed
1/4 cup butter
1 cup milk
2 cups heavy whipping cream
1 cup sugar
1/3 cup all-purpose flour
1/3 cup water
2 teaspoons vanilla extract
6 egg yolks
Powdered sugar (optional)

Supplies Needed:

2 large cookie sheets
Parchment paper
9×9-inch baking dish
Sharp knife or pizza cutter
Large or medium saucepan
Kitchen spoon or wooden spoon
Medium or large bowl
Large whisk

Directions:

Step 1: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Step 2: Place one sheet of the puff pastry onto the prepared baking sheet. Prick it all over with the tines of a fork.

Step 3: Add a piece of parchment paper to the top of the laid-out puff pastry, and place the second sheet of puff pastry on top of the parchment paper. Prick this second layer with a fork as well. 

Step 4: Lay another sheet of parchment paper on top of the second puff pastry and place a second baking sheet on top of everything to weigh down the puff pastry and keep it from rising too much when baked.

Step 5: Bake the puff pastry sheets for 25-30 minutes or until they are cooked through and you’ve got a nice golden brown. Remove the sheets from the oven and allow them to cool.

Step 6: Once cool, cut each of the sheets of puff pastry to fit into a 9×9 baking dish. Do your best to shape them so that each square of pastry reaches the edge of the pan on all sides. 

Step 7: In a large pot over medium heat, add the butter, milk, heavy cream, and sugar.

Step 8: In a medium bowl, whisk together the flour and water, and then pour the mixture into the pot.

Step 9: Stir the custard mixture until the butter is melted and the sugar has dissolved. At that point, remove your pot from the heat. Add the vanilla and combine it well. 

Step 10: Whisk together the egg yolks in a bowl and pour in a little bit of the hot milk mixture from the pot, whisking continuously as you do. This will temper the eggs to give your custard a thick and silky texture. 

Step 11: Once the beaten egg yolks have been tempered, whisk them into the pot and return the pot to the heat.

Step 12: Bring the egg custard mixture to a boil for 1 minute or until you see the beginnings of little bubbles. At this point, remove it from the heat and allow the custard to cool and thicken. 

Step 13: Lay a layer of cooked puff pastry in the bottom of a well-greased 9×9 baking dish and top it with the thickened custard.

Step 14: Add another layer of puff pastry on top.

Step 15: Chill the baking pan in the refrigerator until the custard has set. Once ready, dust the top of the bars with some powdered sugar if desired, cut with a serrated knife, and enjoy!

How To Store Leftover Vanilla Custard Bars

Store any leftover Vanilla Custard Bars in the baking dish covered by a large sheet of foil or a piece of plastic wrap in the refrigerator for up to 3 days. 

Can I Freeze My Vanilla Custard Bars?

These are best eaten fresh or from the refrigerator, so I don’t recommend freezing them. You want the puff pastry to be crispy and the custard to maintain its thickness, both of which can be an issue upon freezing. Freezing could lead to a soggy crust and separated custard. 

What Kind Of Milk Should I Use In This Recipe?

You can use any kind of milk that you have on hand, but I recommend using whole milk if you have it available. The higher the fat content of your milk, the creamier and richer your custard will be. Use 2% milk over 1% milk, but preferably whole milk. 

Can I Add Fruit Or Other Flavors To The Custard?

Yes! You can add some fruit or flavors to the vanilla custard, but be very careful what you add, as you don’t want your custard to become watery or break down. 

If you want to add fruit, add something that won’t leak much juice, like blueberries, raspberries, or small pieces of chopped strawberries. 

If you’d prefer to use a flavoring other than vanilla extract, you can try almond extract, lemon extract, coconut extract, banana extract, maple extract, or any other extract you have handy! Use it in the same proportion as you would have used vanilla extract and taste test after adding.

Can I Make This Easy Recipe Gluten-Free?

Yes! Any package of store-bought puff pastry will likely contain gluten, so you can make your own gluten-free puff pastry for this recipe. You can also swap gluten-free flour for the all-purpose flour in the custard portion and you’ve got gluten-free Vanilla Custard Bars! 

Are You Looking For More Delicious Desserts? Here Are Some Of My Favorites:

• Eggnog Snickerdoodle Cookies
• Champagne Glass Cupcakes
• Chocolate Marshmallow Cookies
• Mini Snowman Pudding Pies

Rachael Ray Nonstick Bakeware Set with Grips, Nonstick Cookie Sheets / Baking Sheets – 3 Piece, Gray with Sea Salt Gray GripsBaking Sheet Tray Cooling Rack with Silicone Mat Set, Stainless Steel Cookie Pan For Oven, Set of 9 (3 Sheets + 3 Racks Mats), Warp Resistant & Heavy Duty Easy CleanMICHELANGELO Sauce Pan Set with Lid, Ultra Nonstick Coppper Sauce Pans 1 QT & 2QT & 3QT, Sauce Pot Set with Lid, Ceramic Nonstick Saucepan Set, Nonstick Pot Set 3 PieceOXO Good Grips 3-Piece Wooden Spoon Set,Brown2 Pcs Silicone Spoons for Cooking Heat Resistant, Hygienic Design Cooking Utensi Mixing Spoons for Kitchen Cooking Baking Stirring Mixing Tools (Black)ALLTOP Pizza Cutter Rocker,Stainless Steel Blade Knife With Double Wooden Handle & Plastic Cover, Large Pizza Slicer/Chopper,Good Kitchen Tool -14 In

Yield: 12 Vanilla Custard Bars

Vanilla Custard Bars

Print

These Easy Vanilla Custard Bars are the sweet treat you need! With velvety vanilla custard and layers of puff pastry, they're to die for!

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 30 minutes

Total Time 1 hour 15 minutes

Ingredients

• 2 sheets puff pastry, thawed
• 1/4 cup butter
• 1 cup milk
• 2 cups heavy whipping cream
• 1 cup sugar
• 1/3 cup all-purpose flour
• 1/3 cup water
• 2 teaspoons vanilla extract
• 6 egg yolks
• Powdered sugar (optional)

Instructions

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Place one sheet of the puff pastry onto the prepared baking sheet. Prick it all over with the tines of a fork.
3. Add a layer of parchment paper to the top of the laid-out puff pastry, and place the second sheet of puff pastry on top of the piece of parchment paper. Prick this second layer with a fork as well. 
4. Lay another sheet of parchment paper on top of the second puff pastry and place a second baking sheet on top of everything to weigh down the puff pastry and keep it from rising too much when baked.
5. Bake for 25-30 minutes or until the puff pastry is cooked through. Remove the sheets from the oven and allow them to cool.
6. Once cool, cut each of the sheets of puff pastry to fit into a 9x9 baking dish.
7. In a large pot over medium heat, add the butter, milk, heavy whipping cream, and sugar.
8. In a medium bowl, whisk together the flour and water, and then pour the mixture into the pot.
9. Stir the custard mixture until the butter is melted and the sugar has dissolved. At that point, remove your pot from the heat. Add the vanilla and combine it well. 
10. Whisk together the egg yolks in a bowl, and pour in a little of the mixture from the pot, whisking continuously as you do. This will temper the eggs to give your custard a thick and silky texture. 
11. Once the egg yolks have been tempered, whisk them into the pot and return the pot to the heat.
12. Bring the entire mixture to a boil for 1 minute, remove it from the heat, and allow the custard to cool and thicken. 
13. Lay a layer of cooked puff pastry in the bottom of a well-greased 9x9 baking dish and top it with the custard.
14. Add another layer of puff pastry on top.
15. Chill the baking pan in the refrigerator until the custard has set. Once ready, dust the top of the bars with some powdered sugar if desired, cut, and enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Amazon Basics Stainless Steel Wire Whisk Set - 3-Piece
• 
  Wildone Baking Sheet & Rack Set [2 Sheets + 2 Racks], Stainless Steel Cookie Pan with Cooling Rack, Size 16 x 12 x 1 Inch, Non Toxic & Heavy Duty & Easy Clean
• 
  Utopia Kitchen Nonstick Saucepan Set with Lid - 1 Quart and 2 Quart Multipurpose Pots Set Use for Home Kitchen or Restaurant (Grey-Black)

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 351Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 149mgSodium: 67mgCarbohydrates: 34gFiber: 0gSugar: 29gProtein: 4g

This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.