Description
Delight in these decadent Vanilla Custard Cream Squares featuring a buttery baked crust topped with a smooth, homemade vanilla custard and a luscious whipped cream layer. Perfectly set after chilling, these squares are an elegant dessert that balances creamy texture with a crisp base, making them ideal for gatherings or a sweet treat anytime.
Ingredients
Scale
For the Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, cold and cubed
For the Custard
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tsp vanilla extract
For the Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Prepare the Oven and Pan. Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper to ensure easy removal of the squares later.
- Make the Crust Mixture. Using a food processor, combine the all-purpose flour and powdered sugar. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs, forming a buttery dough base.
- Press and Bake the Crust. Evenly press the crumb mixture into the bottom of the prepared pan to create a uniform layer. Bake for 18-20 minutes or until the crust turns a light golden brown. Remove from oven and let it cool completely.
- Mix Sugar and Cornstarch. In a medium saucepan, whisk together the granulated sugar and cornstarch, preparing the base for the custard filling.
- Combine Egg Yolks and Milk. In a separate bowl, whisk the large egg yolks with the whole milk until well blended.
- Incorporate Egg Mixture into Sugar Base. Slowly pour the egg yolk and milk mixture into the saucepan with the sugar and cornstarch, whisking constantly to prevent lumps and ensure even cooking.
- Cook the Custard. Place the saucepan over medium heat and cook the mixture, stirring continuously, until the custard thickens and reaches a boil, indicating it’s properly set.
- Add Vanilla Extract. Remove the saucepan from heat and stir in the vanilla extract for that classic vanilla flavor.
- Pour Custard over Crust. Pour the warm custard evenly over the cooled crust and smooth out the surface with a spatula or the back of a spoon.
- Chill to Set. Cover the pan and refrigerate for at least 4 hours, allowing the custard to fully set and the flavors to meld.
- Prepare Whipped Cream Topping. Before serving, whip the heavy whipping cream with powdered sugar until stiff peaks form, creating a light and airy topping.
- Top the Custard. Spread the whipped cream evenly over the chilled custard layer, adding a creamy finish to your squares.
- Serve. Cut the dessert into 16 squares and serve chilled for a refreshing, creamy treat.
Notes
- Make sure the butter is cold when adding to the flour mixture to achieve a flaky crust.
- Whisk constantly when cooking the custard to prevent it from burning or curdling.
- For easier cutting, let the dessert chill fully as the custard needs to be firm.
- You can garnish with fresh berries or a sprinkle of cinnamon for added flavor and presentation.
- Use a sharp knife dipped in hot water and wiped dry to cut clean slices.
