Vanilla Custard Cream Squares: A Heavenly Dessert

Preheat your oven to 375°F (190°C).
Roll out the puff pastry sheets slightly to fit your baking pan. Prick them all over with a fork to prevent excessive puffing.
Place on a baking sheet lined with parchment paper and bake for 12–15 minutes or until golden and crisp. Let cool completely.
Step 2: Make the Vanilla Custard Cream

In a saucepan, heat 2 1/2 cups of milk over medium heat until it begins to steam (but not boil).
In a bowl, whisk together the remaining 1/2 cup milk, cornstarch, egg yolks, and sweetener until smooth.
Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened (about 5–7 minutes).
Remove from heat and stir in vanilla extract and butter until smooth. Allow to cool slightly.
Step 3: Assemble the Squares

Place one puff pastry sheet in the bottom of a square or rectangular baking dish.
Pour the cooled custard evenly over the pastry layer.
Top with the second puff pastry sheet, pressing down gently.
Step 4: Chill and Serve

Refrigerate the assembled dessert for at least 4 hours, or until the custard is fully set.
Dust with powdered sugar substitute or garnish with fresh fruit before slicing into squares.
Serving and Storage Tips: