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.