Super delicious Custard Square recipe

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 215˚C. 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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