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Custard Squares
Custard Squares
Slices

Custard Squares

4.6
10 mins
30 mins
Easy
16

Classic custard squares are a real tea time indulgence, and surprisingly easy to make.

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  • Ingredients
  • Method

Ingredients

  • 2 sheets puff pastry, thawed (300g)
  • ½ cup Edmonds Custard Powder (70g)
  • 2 ½ cups Meadow Fresh Original Milk (625g)
  • ½ cup Chelsea Raw Caster Sugar (113g)
  • ½ tsp vanilla essence

Icing

  • 2 cups Chelsea Icing Sugar (300g)
  • 25g butter, softened
  • 1/2 tsp vanilla essence
  • 2-4 Tbsp hot water

Chelsea Products in Recipe

Raw Caster Sugar

Raw Caster Sugar

Delicately flavoured with a...
approved=true&orderBy=-hs_createdate&limit=10&offset=0


{has_more=true, offset=10, total=17, results=[{comment_text=this Recipe was so easy to follow, and the squares came out perfect. thank you., approved=true, user_name=Vernie Rungan, hs_createdate=1721174762410, rating_new__1_5_=5, id=14125699974}, {comment_text=Delicious but the butter quantity is an error! Recipe says 200g but the video only has 25g. Ended up buttercream which is tasty but not quite right. Otherwise super easy!, approved=true, user_name=Lucy, hs_createdate=1720401307688, rating_new__1_5_=4, id=13929110022}, {comment_text=The filling and pastry instructions are really good to follow. The icing is more a buttercream than custard square icing. I ended up making an alternative icing recipe for the custard square, approved=true, user_name=Sasha, hs_createdate=1719722171005, rating_new__1_5_=2, id=13824022412}, {comment_text=Love this recipe. Just like i remember my mother making., approved=true, user_name=Gloria McLachan, hs_createdate=1716176735111, rating_new__1_5_=5, rating=100, id=13316431432}, {comment_text=Stunning, just like we had years ago. Thank you., approved=true, user_name=Martin James, hs_createdate=1714547639812, rating_new__1_5_=5, id=13051829865}, {comment_text=Too much icing, not enough custard, would recommend to half the icing portion and double custard portion. But otherwise delicious!, approved=true, user_name=Kayla, hs_createdate=1702249884132, rating_new__1_5_=3, id=11175680043}, {comment_text=I am terrible at baking, however I found these relatively easy to make and they taste delicious. I did not have raw caster sugar so substituted with normal caster sugar. I did not have vanilla icing sugar either, just used normal icing sugar. Will definitely be making again., approved=true, user_name=Kim, hs_createdate=1702249881849, rating_new__1_5_=5, id=11175519315}, {comment_text=Fantastic recipe! Rave reviews from my family. Will be making it again., approved=true, user_name=Stacey, hs_createdate=1702249875242, rating_new__1_5_=5, id=11175587463}, {comment_text=Beautiful custard squares and chocolate brownie, approved=true, user_name=Pat.odaniels, hs_createdate=1702249874169, rating_new__1_5_=5, id=11175405392}, {comment_text=Yum! I am making another one because we scoffed the first one so fast., approved=true, user_name=Catherine, hs_createdate=1702249873753, rating_new__1_5_=5, id=11174113870}]}
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Method

Preheat oven to 180°C bake. Line two oven trays with baking paper.

Place a pastry sheet on each tray. Prick all over with a fork and bake for 25 minutes, until golden brown (you may wish to switch the position of the trays halfway through cooking). As soon as they come out of the oven, use a spatula to gently press each pastry sheet down.  Leave to cool.

Line a 23cm square cake tin with baking paper (leaving an overhang at the edges to lift the slice out with later).

Mix custard powder to a smooth paste with a little of the milk and set aside. Add the rest of the milk to a medium-sized saucepan and heat on medium until milk just starts to bubble around the edges.

Whisk in the sugar, followed by the custard powder paste. Continue to heat and whisk until boiling and thickened (3-5 minutes). Remove from heat and stir in vanilla essence.

Use a serrated knife to trim the pastry sheets to fit in the prepared cake tin, if necessary.

Place one pastry sheet in the base of the tin and top with the custard. Place the remaining pastry sheet on top (choose the flattest side to face up) and press down gently. Refrigerate for 1 hour.

Icing
Place icing sugar, butter and vanilla essence in a bowl. Mix with enough hot water for form a smooth, spreadable 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.

Reviews
17

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How to Choose SugarFor Baking?

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