Creamy Vanilla Custard Square
Vanilla Custard Cream Squares
These Vanilla Custard Cream Squares are a refined, melt-in-your-mouth dessert with a buttery, crisp crust and a smooth, luxurious custard filling. Instead of relying on boxed pudding or gelatin, this recipe uses egg yolks and cornstarch to naturally thicken the custard, creating a firm yet creamy texture that slices beautifully. Made from simple pantry staples, the result feels rich and indulgent.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Custard
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 5 large egg yolks
- 3 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
How to Make Vanilla Custard Cream Squares
Step 1: Prepare the Crust
Combine graham cracker crumbs, melted butter, and sugar until the mixture looks like damp sand. Press firmly into an 8×8-inch baking dish lined with parchment paper. Refrigerate for at least 15 minutes.
Optional: Bake at 350°F for 10 minutes if you prefer a crispier crust.
Step 2: Warm the Dairy
In a saucepan set over medium heat, add the milk and heavy cream. Heat until steaming and small bubbles form around the edges, avoiding a full boil. Remove from heat.
Step 3: Mix the Egg Base
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla until smooth and light in color.
Step 4: Temper the Eggs
Gradually whisk the warm milk mixture into the egg mixture, pouring slowly to prevent the eggs from cooking.
Step 5: Cook the Custard
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly for 3–5 minutes, until the custard thickens enough to coat the back of a spoon.
Step 6: Assemble and Chill
Pour the custard over the chilled crust. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight.
Step 7: Cut and Serve
Using the parchment paper, lift the custard from the pan. Slice into neat squares with a sharp knife, wiping the blade between cuts for clean edges.
