Here’s a recipe for Vanilla Custard Cream Squares — a classic dessert with layers of tender shortbread, creamy vanilla custard, and a light dusting of powdered sugar. 🍮🍰✨
🍮 Vanilla Custard Cream Squares
Ingredients (9×13 pan)
For the crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1/4 tsp salt
For the custard filling
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 3 large egg yolks
- 2 tsp vanilla extract
- 2 tbsp unsalted butter
For the topping
- Powdered sugar for dusting
- Optional: fresh berries for garnish
Instructions
1. Make the crust
- Preheat oven to 350°F (175°C).
- Mix together flour, sugar, salt, and butter until crumbly.
- Press firmly into a greased 9×13-inch pan.
- Bake 15–20 minutes, or until lightly golden. Let cool slightly.
2. Make the custard
- In a medium saucepan, heat milk over medium heat until warm.
- In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs.
- Return mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
- Remove from heat and stir in vanilla extract and butter.
3. Assemble the squares
- Pour the warm custard over the baked crust.
- Smooth the top with a spatula.
- Refrigerate for at least 2–3 hours (or overnight) until set.
4. Serve
- Dust with powdered sugar before cutting into squares.
- Optional: top with fresh berries or a drizzle of chocolate for extra flair.
⭐ Tips
- Custard consistency: Make sure to stir constantly while cooking to avoid lumps.
- Shortbread base: Press firmly into the pan for a sturdy base that holds the custard.
- Cutting squares: Chill completely before slicing to get clean edges.
- Flavor twist: Add 1 tsp almond extract or lemon zest to the custard for variation.
If you want, I can also give you a no-bake version or a mini custard tartlet version of these squares for faster prep and individual servings.
