Super delicious Custard Square recipe
- Publish Date
- Thursday, 10 October 2024, 5:38PM
The only thing better than custard squares are homemade custard squares!
This recipe from Edmonds and Chelsea Sugar is super simple and super dangerous - you may need to make a double batch because these will go fast!
Custard Squares - Recipe from Chelsea Sugar
Ingredients:
2 sheets puff pastry
Custard:
- 4 TBSP custard powder
- 3 TBSP icing sugar
- 2 cups milk
- 50g butter
- 1 egg, beaten
Topping:
- 2 cups icing sugar
- 25g butter, softened
- 2-4 TBSP hot water
Method:
- Preheat the oven to 215ËšC. Dampen two baking trays with a little cold water. Line a 20cm square cake tin.
- Roll out the rough puff pastry to 3mm thickness or use the ready-rolled pastry sheets. Cut into two 25cm squares. Tidy any rough edges.
- Place the pastry on the prepared baking trays and prick thoroughly with a fork all over. This will discourage the pastry from rising too much since you want flat, flaky sheets. Chill on the trays for 15 minutes.
- Bake for about 20 minutes until dark golden brown. Carefully turn each piece of pastry over after 15 minutes to ensure it is cooked right through. Place on a wire rack to cool.
- In a saucepan, mix the custard powder, icing sugar and ¼ cup milk to a smooth paste.
- Add the remaining milk, butter and egg and cook, stirring, until the mixture is very thick.
- Cover with a damp paper towel or plastic wrap pressed onto the custard surface to prevent skin from forming. Leave until cool but still pourable.
- Trim the cooked pastry sheets to 20cm squares. Fit one in the base of the tin, pour over the cooled custard and top with a second square of pastry.
- Leave to set for 20 minutes and then ice with Icing or dust with icing sugar.
Icing:
- Combine icing sugar and butter with a little water, mixing until you have a smooth icing.
- Spread over the top pastry layer and refrigerate for a further 30 minutes, until cold and set.
- Use a serrated knife to carefully cut into squares.
Enjoy!
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