Vanilla Custard Cream Squares Recipe

Introduction

Vanilla Custard Cream Squares are a delightful treat featuring a buttery crust topped with rich, creamy vanilla custard. This dessert balances smooth custard and a crisp base, perfect for any occasion. Simple to make and sure to impress, it’s a classic comfort dessert you’ll want to keep on hand.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 cup unsalted butter, cold and cubed
• 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
• Powdered sugar, for dusting
• Fresh mint leaves, for garnish (optional)

Instructions

1. 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.
2. 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.
3. Step 3: Bake for 15-20 minutes, or until lightly golden. Let it cool completely.
4. Step 4: In a large saucepan, heat the milk over medium heat until just simmering.
5. Step 5: In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth.
6. Step 6: Gradually add a small amount of the hot milk to the egg mixture, whisking constantly to temper the eggs.
7. 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.
8. 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.
9. Step 9: Once cooled, gently fold in the whipped cream until well combined. Spread the custard filling evenly over the cooled crust.
10. Step 10: Refrigerate the dessert for at least 4 hours or until set. Use the parchment paper overhang to lift the dessert from the pan and cut into squares.
11. Step 11: Dust the top with powdered sugar and garnish with fresh mint leaves if desired. Serve and enjoy your Vanilla Custard Cream Squares!

Tips & Variations

• Temper the eggs slowly by adding warm milk gradually to avoid curdling.
• For a richer crust, try using half butter and half cream cheese.
• Add a splash of almond extract along with vanilla for a different flavor twist.
• Top with fresh berries for a fruity variation.

Storage

Store the Vanilla Custard Cream Squares covered in an airtight container in the refrigerator for up to 3 days. Reheat is not recommended as the custard texture is best served chilled. If needed, bring to room temperature before serving for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Whole milk provides the best creaminess and texture, but you can use low-fat milk in a pinch, though the custard may be less rich.

How do I prevent the custard from forming a skin?

Pressing plastic wrap directly onto the surface of the custard while it cools prevents a skin from forming and keeps the texture smooth.

Vanilla Custard Cream Squares Recipe

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★★★★★

4.4 from 67 reviews

• Author: Ella
• Total Time: 5 hours 45 minutes
• Yield: 12 servings 1x

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Description

Vanilla Custard Cream Squares are a luscious dessert featuring a buttery baked crust topped with a rich, creamy vanilla custard filling folded with whipped cream for extra lightness. Finished with a dusting of powdered sugar and optional fresh mint garnish, these squares are perfect for an elegant treat or special occasion.

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Ingredients

Scale 1x2x3x

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)

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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.
2. Prepare the Crust: 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.
3. Bake the Crust: Bake for 15-20 minutes, or until lightly golden. Let it cool completely.
4. Make the Custard Filling: In a large saucepan, heat the milk over medium heat until just simmering. In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth. Gradually add a small amount of the hot milk to the egg mixture, whisking constantly to temper the eggs. 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.
5. Flavor the Custard: 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.
6. Finish the Filling: Once the custard has cooled, gently fold in the whipped cream until well combined. Spread the custard filling evenly over the cooled crust.
7. Chill: Refrigerate the dessert for at least 4 hours or until set. Once set, use the parchment paper overhang to lift the dessert out of the pan onto a cutting board. Cut into squares.
8. Serve: Dust the top with powdered sugar and garnish with fresh mint leaves if desired. Serve and enjoy your Vanilla Custard Cream Squares!

Notes

• Temper the Eggs: Adding a bit of the warm milk to the egg mixture first helps prevent the eggs from curdling, ensuring a smooth custard.
• Use parchment paper with overhang to easily lift the squares out of the pan.
• Make sure the crust is completely cooled before spreading the custard to avoid melting or mixing.
• Fold in whipped cream gently to maintain a light, airy texture in the custard topping.
• Chilling time is important for the custard to set firmly and make slicing easier.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: vanilla custard squares, cream squares, custard dessert, baked custard, vanilla cream dessert, easy custard recipe