Cremeschnitte (Vanilla Custard Cream Squares / Vanilla Slice)

Ingredients

For the pastry:

• 2 sheets puff pastry (store-bought or homemade)

For the custard cream filling:

• 4 cups (1 liter) whole milk
• 6 large egg yolks
• 1 cup (200 g) granulated sugar
• ½ cup (60 g) cornstarch
• 2 tsp vanilla extract (or 1 vanilla bean scraped)
• ½ cup (120 ml) heavy cream (whipped to soft peaks)

For topping:

• Powdered sugar (for dusting)

Instructions

1. Bake the pastry:
   • Preheat oven to 400°F (200°C).
   • Roll out puff pastry sheets to fit a rectangular baking pan.
   • Place each sheet on a baking tray lined with parchment paper, prick with a fork, and bake until golden brown and crisp (about 15–20 minutes).
   • Let cool completely.
2. Make the custard filling:
   • In a saucepan, heat the milk with vanilla until warm (do not boil).
   • In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
   • Slowly pour warm milk into the egg mixture while whisking.
   • Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and smooth.
   • Remove from heat and cover with plastic wrap directly on the surface to prevent a skin from forming. Let cool.
3. Finish the cream:
   • Once custard has cooled, gently fold in whipped cream for a lighter texture.
4. Assemble:
   • Place one puff pastry sheet at the bottom of a pan.
   • Spread the custard cream evenly over it.
   • Place the second pastry sheet on top and gently press.
5. Chill:
   • Refrigerate for at least 4 hours (or overnight) to set.
6. Serve:
   • Dust with powdered sugar before slicing into squares.

Would you like me to also give you a no-bake version of Cremeschnitte (made with graham crackers or tea biscuits instead of puff pastry)?