These custard bars are so rich and creamy, and the perfect treat for any occasion. I hope you enjoy them as much as I do! If you don’t know what a vanilla custard bar is…it is a type of dessert that typically consists of a vanilla custard filling between two layers of pastry. The pastry is often baked, but can also be made from puff pastry or short crust pastry. If you’re looking for a delicious and easy-to-make dessert, look no further than vanilla custard bars! These classic bars are made with just a few simple ingredients, and they’re absolutely to die for. Trust me, once you try them, you’ll be hooked!
Yields: 9-12 servings
Ingredients
1 (16 oz.) package of store-bought puff pastry, 2 sheets, thawed
1 ½ cups whole milk
1 ½ cups heavy cream
½ cup water
⅔ cup caster sugar, or superfine sugar
⅓ cup all-purpose flour
¼ cup (½ stick) unsalted butter, cubed
6 egg yolks, beaten
2 teaspoons vanilla extract
Powdered sugar, as needed
Instructions
1. Preheat the oven to 350º and line two baking sheets with parchment paper, and line a 9×13-inch baking dish with parchment paper, leaving a 2-inch overhang on both sides.
2. Unroll puff pastry sheets and place onto lined baking sheets, using a fork to gently prick all over the dough, without piercing the bottom.
3. Optional: top each sheet of puff pastry with parchment paper, then top with another baking sheet, acting as a weight, so puff pastry won’t inflate.
4. Place baking sheets in the oven and bake for 20-22 minutes, or until golden brown. Remove from oven and let cool completely.
5. Optional: use a serrated knife to trim edges off puff pastry so that it fits into a 9×13-inch baking dish. Place one sheet of puff pastry
6. In a medium saucepan, whisk together milk, cream, butter, vanilla, and sugar over medium heat, and cook until little bubbles appear around the edge of the pan before it comes to a boil.
7. Whisk together flour and water to create a slurry, then whisk into the hot milk mixture and remove the pan from heat.
8. Whisk a little of the hot milk mixture into beaten egg yolks to temper the yolks, then, while the saucepan is still off the heat, whisk yolks into the mixture until combined.
9. Return the saucepan to the heat and bring to a boil. While whisking continuously, cook for 30-60 seconds, or until custard thickens.
10. Pour thickened custard over puff pastry in a 9×13-inch baking dish, then top with the second sheet of puff pastry. (Trim edges to fit the dish.) Gently press down so the pastry adheres.
11. Refrigerate the baking dish until custard is set. 3-4 hours.
12. When ready to serve, dust with powdered sugar, slice and serve.
Source of Information: Various Google Searches
Until Next Week, Stay Safe and Well!
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