Here’s a classic recipe for Vanilla Custard Cream Squares—creamy, soft, and perfect for a sweet treat:
Vanilla Custard Cream Squares
Ingredients
For the crust:
- 1 ½ cups (150 g) all-purpose flour
- ½ cup (115 g) unsalted butter, softened
- ¼ cup (50 g) sugar
- Pinch of salt
For the custard filling:
- 2 ½ cups (600 ml) milk
- 3 tbsp cornstarch
- ½ cup (100 g) sugar
- 3 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp butter
For the topping (optional):
- Whipped cream or powdered sugar
Instructions
1. Prepare the crust
- Preheat oven to 350°F (175°C).
- In a bowl, combine flour, sugar, salt, and butter. Mix until crumbly.
- Press mixture into the bottom of a greased 9×9-inch (23×23 cm) baking pan.
- Bake for 15–18 minutes, until lightly golden. Remove and let cool.
2. Make the custard filling
- In a saucepan, heat milk over medium heat until warm.
- In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Slowly pour warm milk into the egg mixture, whisking constantly (to temper the eggs).
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in butter and vanilla extract.
3. Assemble the squares
- Pour the custard over the cooled crust and spread evenly.
- Refrigerate for at least 2–3 hours, or until set.
4. Serve
- Cut into squares. Optionally, top with whipped cream or a light dusting of powdered sugar.
Tips:
- For extra flavor, add a pinch of nutmeg or cinnamon to the custard.
- You can use a shortbread crust instead of the simple butter crust for a richer base.
- These squares are best served chilled.
If you want, I can also give a simpler no-bake version that uses instant vanilla pudding for an even quicker dessert.
Do you want that version?
