Creamy Vanilla Custard Squares
These Vanilla Custard Cream Squares offer a beautiful contrast of textures: a tender, buttery base paired with a smooth, velvety custard topping. The custard is thickened with cornstarch, giving it structure for clean slices while still keeping a soft, melt-in-your-mouth feel. Simple to make yet refined, this dessert is perfect alongside tea or coffee.
Vanilla Custard Cream Squares
Ingredients
The Crust
All-purpose flour – 1 cup
Unsalted butter (cold, cubed) – ½ cup
Granulated sugar – 2 tbsp
Salt – 1 pinch
Vanilla Custard Cream
Whole milk – 2 cups
Granulated sugar – ½ cup
Egg yolks – 4 large
Cornstarch – 3 tbsp
Unsalted butter – 2 tbsp
Vanilla extract – 2 tsp
Salt – 1 pinch
Optional Topping
Powdered sugar – for dusting
Instructions
1️⃣ Prepare the Crust – Preheat the oven to 350°F. In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Press evenly into a lined 8×8-inch pan. Bake for 18–22 minutes, or until lightly golden.
2️⃣ Mix the Custard Base – In a saucepan, whisk together the sugar and cornstarch to avoid lumps. Gradually add the milk and egg yolks, whisking until fully smooth.
3️⃣ Cook Until Thickened – Place over medium heat and cook, stirring constantly and scraping the sides, for 5–7 minutes until the mixture thickens into a creamy consistency.
4️⃣ Finish and Layer – Remove from heat and stir in the butter, vanilla extract, and a pinch of salt. Pour the warm custard over the cooled crust, spreading evenly.
5️⃣ Chill to Set – Refrigerate for at least 1 hour, though 2–3 hours will give cleaner slices, until fully set.
6️⃣ Slice and Serve – Lift from the pan using parchment paper, cut into squares, and dust with powdered sugar just before serving.
