No Custard Powder Custard Squares

No Custard Powder Custard Squares


20 people made this

This recipe uses no custard powder. Instead the custard is made from scratch from milk, butter, cornflour, icing sugar and eggs. It's sandwiched between layers of puff pastry.

xXCourtneyXx Auckland, New Zealand

Serves: 9 

  • 2 sheets of puff pastry about 30cm x 30cm
  • Custard
  • 2 1/2 cups (675ml) milk
  • 100g butter or margarine
  • 1/3 cup (40g) cornflour
  • 1/2 cup (90g) icing sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • Icing
  • 1 tablespoon cocoa
  • 2 cups (320g) icing sugar
  • 2 tablespoons milk (you may need more or less)

Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Prick puff pastry well all over then place of baking tray and bake 210 degrees C for 10 - 12 Minutes (or until golden brown and cooked through) Leave pastry to cool while you make the custard.
  2. Put 2 cups of milk into a pan with the butter and heat to melt.
  3. Mix the cornflour, icing sugar and eggs with the remaining 1/2 cup of milk. Remove the milk and butter from the heat and whisk in the egg mixture then return to the heat.
  4. Cook over medium heat until the mixture thickens and then for a further 5 minutes, stirring constantly. Remove from the heat and stir in the vanilla. Leave the custard until cool but not cold.
  5. Place one sheet of pastry on a tray and cover with all the cool custard. Place the other sheet on top and press down slightly until both sheets have stuck to the custard.
  6. Sift cocoa and icing sugar together, then stir in milk to make a smooth, spreadable icing.
  7. Ice the whole thing with the icing then place in the fridge for a couple of hours for the icing to harden.

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Reviews (2)


the custard was delicious but the making of the square is not as easy as it sounds. The puff pastry over puffed, needed to allow more time for the custard to cool, and the volume of custard made does not fill the square as full as the picture - ours ended up more the reverse of the image with barely visible custard to giant pastry will make another attempt as it was very yummy. - 11 Nov 2012


I would tend to agree with foufee in that the filling would be insufficient. And why bother to avoid custard pwwder when it's made from cornflour anyway? I would also like to add that directions to prick the pastry aren't adequate. You need to use a sharp stabbing force so the times of the fork go right through the pastry. And the holes need to be very close together. Once I started doing this instead of just pricking the pastry I had no problem with it puffing. For two ready rolled pieces of pastry I find I need four cups of milk. Last time I made custard squares I also used three eggs and I've been wondering about tryin four. - 15 Jul 2015

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