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Vanilla Custard Cream Squares Recipe

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4.6 from 110 reviews

Delight in these Vanilla Custard Cream Squares featuring a buttery, tender crust topped with a luscious, creamy vanilla custard filling folded with whipped cream for an airy finish. Perfectly chilled and dusted with powdered sugar, this elegant dessert is a crowd-pleaser for any occasion.

Ingredients

Scale

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

  1. Preheat Oven: 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 of the finished dessert.
  2. Prepare the Crust: In a large bowl, mix together the flour and granulated sugar. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the texture resembles coarse crumbs. Firmly press this mixture into the bottom of the prepared baking dish to form an even crust layer.
  3. Bake the Crust: Place the dish in the preheated oven and bake for 15 to 20 minutes, or until the crust turns a light golden color. Remove from the oven and allow it to cool completely at room temperature.
  4. Make the Custard Filling: In a large saucepan, heat the whole milk over medium heat until it begins to simmer. Meanwhile, whisk together the granulated sugar, cornstarch, and egg yolks in a separate bowl until smooth. Temper the egg yolks by gradually adding a small amount of the hot milk into the egg mixture, whisking constantly to avoid curdling.
  5. Cook the Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook the mixture over medium heat, stirring constantly, until it thickens and reaches a boil. Continue to cook for an additional 1-2 minutes, then remove the pan from heat.
  6. Flavor the Custard: Stir in the vanilla extract and salt for enhanced flavor. Transfer the custard into a large bowl and immediately cover the surface with plastic wrap pressed directly onto it to prevent a skin from forming. Allow the custard to cool to room temperature.
  7. Finish the Filling: Once cooled, gently fold the whipped heavy cream into the custard mixture until well combined and airy. Spread this creamy custard filling evenly over the cooled baked crust.
  8. Chill: Refrigerate the assembled dessert for at least 4 hours, or until the custard filling is fully set and firm.
  9. Serve: Using the parchment paper overhang, carefully lift the set dessert out of the baking dish and place it on a cutting board. Cut into squares. Dust the top with powdered sugar and garnish with fresh mint leaves if desired. Serve chilled and enjoy your elegant Vanilla Custard Cream Squares!

Notes

  • Ensure the butter is cold when preparing the crust for a tender, crumbly texture.
  • Tempering the eggs is crucial to prevent scrambling during custard cooking.
  • Pressing plastic wrap directly onto the custard surface prevents an unwanted skin from forming as it cools.
  • Allow adequate chilling time to achieve the proper custard texture and easy slicing.
  • Fresh mint garnish is optional but adds a lovely color contrast and fresh aroma.

Keywords: Vanilla custard cream squares, custard dessert, baked custard, creamy dessert, easy custard recipe

Find it online: https://ricoloranz.com/vanilla-custard-cream-squares-recipe/