Classic Vanilla Custard Bars

Was custard a staple in your childhood? Our memories of childhood treats are replete with egg custard, and upon exploring similar meals, we concluded that what we called egg custard was actually more like what others called vanilla custard. The bottom line is that, regardless of the name, the custard is a divinely wonderful dessert that never fails to satisfy!

These bars are an incredibly silky, delectable dessert that could have come straight from a bakery. There is never a bad time for a vanilla custard slice, whether you’re whipping up a dish for yourself and your loved ones or preparing a treat to give as a gift (and believe us, they will be eternally grateful!).

This tastes just like the treat we used to enjoy as kids!

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12

INGREDIENTS:

1/4 c. (1/2 stick) unsalted butter, cubed
1 (16 ounces) package of store-bought puff pastry, 2 sheets, thawed
1/2 c. water
1 1/2 c. whole milk
1 1/2 c. heavy cream
2/3 c. caster sugar, or superfine sugar
1/3 c. all-purpose flour
powdered sugar, as needed
6 egg yolks, beaten
2 tsp vanilla extract

INSTRUCTIONS:

Set the oven temperature to 350o and line two baking sheets and a 9×13-inch baking dish with parchment paper, leaving a 2-inch overhang on each side.
Unroll puff pastry sheets and place them on baking sheets that have been lined with parchment paper. Prick the dough all over with a fork, but don’t poke the bottom.
You can put parchment paper on top of each sheet of puff pastry and then put another baking sheet on top to act as a weight so the puff pastry doesn’t rise.
Put the baking sheets in the oven and bake for 20 to 22 minutes, or until they are golden brown. Take it out of the oven and let cool down all the way.
Use a knife with serrated edges to trim the puff pastry so it fits in a 9×13-inch baking dish if needed. Put one puff pastry sheet.
Mix milk, cream, butter, vanilla, and sugar with a whisk in a medium saucepan over medium heat until small bubbles start to form around the edge of the pan, but before it comes to a boil.
To make a slurry, mix flour and water together with a whisk. Then, whisk the slurry into the hot milk mixture and take the pan off the heat.
Whisk a little of the hot milk mixture into the beaten egg yolks to warm them up. Then, whisk the egg yolks into the rest of the mixture while the saucepan is still off the heat.
Put the pot back on the stove and bring it to a boil. Cook for 30 to 60 seconds, whisking constantly, or until the custard gets thick.
Pour the thickened custard over the puff pastry in a 9×13-inch baking dish, then place the second puff pastry sheet on top. (Cut the sides to fit the dish.) Press down gently so the pastry sticks.
Put the baking dish in the fridge until the custard is set. 3-4 hours.
When you’re ready to serve, sprinkle powdered sugar on top, cut the cake, and serve.

NOTES

How To Make it Gluten free

Use gluten-free puff pastries such as Jus Rol or Schar.
You can find a ton of gluten-free flour blends at the store. Or use cornflour, instead.
If you are extremely sensitive to gluten, use only pure vanilla extract or the ones tested and labeled as gluten-free.

NUTRITIONAL INFO:

Serving Size: 1 bar Calories: 215Sugar: 18.5 g Sodium: 28.4 mg Fat: 12.5 g Carbohydrates: 22.7 g Protein: 3.4 g Cholesterol: 120 mg

INGREDIENTS:

1/4 c. (1/2 stick) unsalted butter, cubed

1 (16 ounces) package of store-bought puff pastry, 2 sheets, thawed

1/2 c. water

1 1/2 c. whole milk

1 1/2 c. heavy cream

2/3 c. caster sugar, or superfine sugar

1/3 c. all-purpose flour

powdered sugar, as needed

6 egg yolks, beaten

2 tsp vanilla extract

INSTRUCTIONS:

Set the oven temperature to 350o and line two baking sheets and a 9×13-inch baking dish with parchment paper, leaving a 2-inch overhang on each side.

Unroll puff pastry sheets and place them on baking sheets that have been lined with parchment paper. Prick the dough all over with a fork, but don’t poke the bottom.

You can put parchment paper on top of each sheet of puff pastry and then put another baking sheet on top to act as a weight so the puff pastry doesn’t rise.

Put the baking sheets in the oven and bake for 20 to 22 minutes, or until they are golden brown. Take it out of the oven and let cool down all the way.

Use a knife with serrated edges to trim the puff pastry so it fits in a 9×13-inch baking dish if needed. Put one puff pastry sheet.

Mix milk, cream, butter, vanilla, and sugar with a whisk in a medium saucepan over medium heat until small bubbles start to form around the edge of the pan, but before it comes to a boil.

To make a slurry, mix flour and water together with a whisk. Then, whisk the slurry into the hot milk mixture and take the pan off the heat.

Whisk a little of the hot milk mixture into the beaten egg yolks to warm them up. Then, whisk the egg yolks into the rest of the mixture while the saucepan is still off the heat.

Put the pot back on the stove and bring it to a boil. Cook for 30 to 60 seconds, whisking constantly, or until the custard gets thick.

Pour the thickened custard over the puff pastry in a 9×13-inch baking dish, then place the second puff pastry sheet on top. (Cut the sides to fit the dish.) Press down gently so the pastry sticks.

Put the baking dish in the fridge until the custard is set. 3-4 hours.

When you’re ready to serve, sprinkle powdered sugar on top, cut the cake, and serve.

NOTES

How To Make it Gluten free

Use gluten-free puff pastries such as Jus Rol or Schar.

You can find a ton of gluten-free flour blends at the store. Or use cornflour, instead.

If you are extremely sensitive to gluten, use only pure vanilla extract or the ones tested and labeled as gluten-free.

NUTRITIONAL INFO:

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