Introduction

Vanilla Custard Cream Squares are a delightful treat combining a buttery crust with a smooth, creamy vanilla custard. This dessert is perfect for gatherings or a sweet ending to any meal. Easy to make and irresistible to eat, it’s sure to become a favorite.

The image shows a square slice of a layered dessert on a white plate with a delicate texture. The bottom layer is a light golden-brown crust, followed by a thick, smooth, pale yellow custard layer. Above this is a fluffy, airy cream layer with slight folds and a soft texture. The top layer is a thin, light golden cake dusted generously with powdered sugar. A fresh green mint leaf sits on top as decoration. The white plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:

2 cups all-purpose flour
1/2 cup granulated sugar
1 cup unsalted butter, cold and cubed

For the custard filling:

4 cups whole milk
1 cup granulated sugar
1/2 cup cornstarch
6 large egg yolks
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups heavy cream, whipped

Topping:

Powdered sugar, for dusting
Fresh mint leaves, for garnish (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.
Step 2: In a large bowl, combine the flour and granulated sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of the prepared baking dish to form the crust.
Step 3: Bake the crust for 15-20 minutes, or until lightly golden. Let it cool completely.
Step 4: In a large saucepan, heat the milk over medium heat until just simmering.
Step 5: In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth.
Step 6: Gradually add a small amount of the hot milk to the egg mixture, whisking constantly to temper the eggs.
Step 7: Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue to cook for 1-2 minutes, then remove from heat.
Step 8: Stir in the vanilla extract and salt. Transfer the custard to a large bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature.
Step 9: Once the custard has cooled, gently fold in the whipped cream until well combined. Spread the custard filling evenly over the cooled crust.
Step 10: Refrigerate the dessert for at least 4 hours or until set.
Step 11: When set, use the parchment paper overhang to lift the dessert out of the pan onto a cutting board. Cut into squares.
Step 12: Dust the top with powdered sugar and garnish with fresh mint leaves if desired. Serve and enjoy!

Tips & Variations

Use cold butter and handle the crust mixture quickly to achieve a tender, flaky base.
For extra flavor, stir in a teaspoon of lemon zest into the custard before chilling.
Substitute heavy cream with coconut cream for a dairy-free twist, and use coconut milk instead of whole milk.
Ensure the custard is fully cooled before folding in the whipped cream to keep the filling light and smooth.

Storage

Store the custard squares in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. Reheat is not recommended as it may alter the creamy texture; serve chilled.

How to Serve

A square slice of layered dessert sits on a white plate with delicate patterns, resting on a white marbled surface. The bottom layer is a light brown, crumbly crust, topped with a thick, smooth, pale yellow custard layer. Above this is a fluffy, creamy middle layer with soft, ruffled texture in a slightly lighter yellow shade. The top layer is a thin, golden-brown baked surface sprinkled generously with powdered sugar. A small, fresh green mint leaf sits on top, adding a touch of color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard ahead of time?

Yes, you can prepare the custard a day ahead and refrigerate it covered with plastic wrap. Just be sure to fold in the whipped cream and assemble the dessert before serving.

How do I prevent the custard from curdling?

Temper the egg yolks slowly by adding warm milk gradually, whisking constantly. Also, cook the custard on medium heat while stirring to prevent it from cooking too quickly and curdling.