Creamy Vanilla Custard Squares
These Vanilla Custard Cream Squares are the perfect balance of textures: a buttery, shortbread-style crust topped with silky, rich custard. The secret is the cornstarch-thickened custard, which holds its shape for neat squares while remaining melt-in-your-mouth smooth. Elegant yet simple, this dessert pairs beautifully with a cup of tea or coffee.
Vanilla Custard Cream Squares
Ingredients
The Crust
- All-purpose flour – 1 cup
- Unsalted butter (cold, cubed) – ½ cup
- Granulated sugar – 2 tbsp
- Salt – 1 pinch
Vanilla Custard Cream
- Whole milk – 2 cups
- Granulated sugar – ½ cup
- Egg yolks – 4 large
- Cornstarch – 3 tbsp
- Unsalted butter – 2 tbsp
- Vanilla extract – 2 tsp
- Salt – 1 pinch
Optional Topping
- Powdered sugar – for dusting
Instructions
1️⃣ Bake the Crust – Preheat oven to 350°F. In a medium bowl, combine flour, sugar, salt, and cold cubed butter. Use fingers or a pastry cutter to make coarse crumbs. Press into the bottom of a lined 8×8-inch pan. Bake 18–22 minutes until lightly golden.
2️⃣ Whisk the Custard Base – In a saucepan, whisk sugar and cornstarch to prevent clumps. Slowly add milk and egg yolks, whisking until smooth.
3️⃣ Thicken the Cream – Heat over medium, stirring constantly and scraping the pan edges. Cook 5–7 minutes until thickened into a smooth, heavy cream.
4️⃣ Finish & Assemble – Remove from heat and stir in butter, vanilla, and salt. Pour warm custard over the cooled crust and smooth the top.
5️⃣ Chill & Set – Refrigerate at least 1 hour (2–3 hours recommended for cleaner slices) until custard is fully set.
6️⃣ Serve – Lift out using parchment paper, slice into squares, and dust with powdered sugar just before serving.
