What is the difference between a vanilla slice and a custard square?

The main difference lies in regional naming. In Australia, the dessert is commonly called a “vanilla slice,” while in New Zealand and some parts of the UK, it’s referred to as a “custard square.” Both terms describe the same pastry: layers of puff pastry filled with creamy vanilla custard. Some variations may include icing or fondant on top, but the core concept remains the same.

How healthy is vanilla custard?

Vanilla custard is more of an indulgence than a health food. It provides protein and calcium from milk and eggs but is also high in sugar, fat, and calories. A typical serving ranges between 200–350 calories, depending on the recipe. Enjoying it in moderation is the best approach—it’s perfect for a treat but not something to eat daily.

What is the best way to eat a custard square?

Custard squares are best served chilled so the layers hold together firmly. Use a sharp knife to slice through the puff pastry cleanly, and serve each portion with a fork. Some people prefer turning the slice on its side before cutting to prevent the custard from squishing out. Pairing it with a cup of coffee or tea enhances the experience.

Is vanilla custard the same as vanilla pudding?

No, they are similar but not identical. Vanilla custard is traditionally made with milk, sugar, egg yolks, and cornstarch, resulting in a rich and slightly firm texture. Vanilla pudding, especially in the U.S., often skips the eggs and relies solely on starch for thickening, which creates a lighter and smoother consistency.

Vanilla Dream Custard Squares You’ll Love (2025)

Name: Vanilla Dream Custard Squares – The Best Creamy Dessert Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 40 min
Cuisine: European
Ingredients: 2 sheets puff pastry (thawed); Powdered sugar (for dusting); 500 ml whole milk; 200 ml heavy cream; 4 egg yolks; 100 g granulated sugar; 35 g cornstarch; 1 tbsp vanilla bean paste (or extract); Pinch of salt; 250 ml heavy whipping cream; 2 tbsp powdered sugar; ½ tsp vanilla extract

Description

Flaky puff pastry layers filled with silky vanilla custard and airy whipped cream, finished with a dusting of powdered sugar.

Ingredients

2 sheets puff pastry (thawed)

Powdered sugar (for dusting)

500 ml whole milk

200 ml heavy cream

4 egg yolks

100 g granulated sugar

35 g cornstarch

1 tbsp vanilla bean paste (or extract)

Pinch of salt

250 ml heavy whipping cream

2 tbsp powdered sugar

½ tsp vanilla extract

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Instructions

1. Preheat oven to 200°C (390°F). Roll out puff pastry, prick with a fork, and bake until golden (12–15 minutes). Cool and cut into rectangles.

2. Heat milk and cream until steaming. Whisk yolks, sugar, cornstarch, vanilla, and salt. Slowly add warm milk. Cook until thickened. Chill completely.

3. Whip cold heavy cream with powdered sugar and vanilla until medium peaks form.

4. Layer pastry, whipped cream, custard, then top pastry. Press gently and chill for at least 1 hour.

5. Dust with powdered sugar before serving.

Notes

Best eaten within 2–3 days. Keep refrigerated.

Prepare pastry and custard up to 2 days in advance, then assemble before serving.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: European