Vanilla Cream Bars Recipe

Name: Vanilla Cream Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None sheets thawed puff pastry; 3 cups milk; 1/2 cup heavy cream; 8 large egg-yolks; 1 cup sugar; 1/3 cup plus 1 tbsp all-purpose flour; 1/3 cup cornstarch; 1/4 cup (1/2 stick) butter, chopped; 2 tsp vanilla extract; None None For the Icing; 2/3 cup confectioners' sugar, sifted; 2 tbsp passionfruit pulp

Servings: persons

2 None sheets thawed puff pastry
3 cups milk
1/2 cup heavy cream
8 large egg-yolks
1 cup sugar
1/3 cup plus 1 tbsp all-purpose flour
1/3 cup cornstarch
1/4 cup (1/2 stick) butter, chopped
2 tsp vanilla extract
None None For the Icing
2/3 cup confectioners' sugar, sifted
2 tbsp passionfruit pulp

1
Preheat oven to 425u00b0F. Line two baking sheets with parchment.
2
Place one pastry sheet on each sheet. Bake for 20 minutes or until pastry puffs and browns. Cover pastry with a clean tea towel and gently flatten. Set aside to cool.
3
Lightly grease a 9-inch-square cake pan. Line base and sides with foil. Place 1 pastry sheet, flat-side down, in base of prepared pan.
4
Bring milk and cream to a boil in a saucepan. Whisk egg-yolks, sugar, flour and cornstarch in a heatproof bowl until thick and pale. Gradually whisk hot milk mixture into egg mixture.
5
Transfer to a clean saucepan. Stir over low heat for 5-6 minutes until custard comes to a boil and thickens. Reduce heat and simmer for 30 seconds.
6
Remove from heat. Stir in butter and vanilla. Pour over pastry and place remaining pastry flat-side up on top. Chill for 1 1/2 hours, until firm.
7
Meanwhile to make icing; combine confectioners' sugar and passionfruit pulp in a bowl until smooth. Turn vanilla-cream pastry out onto a large cutting board and remove the foil. Spread with icing. Set aside until icing is set. Use a serrated knife to cut into 16 pieces.

1009

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 None sheets thawed puff pastry, 3 cups milk, 1/2 cup heavy cream, 8 large egg-yolks, and more.

Yes, Vanilla Cream Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla Cream Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions