Decadent Vanilla Custard Cream Squares: A Sweet Treat for Dessert Lovers

Vanilla custard cream squares are a classic dessert for a reason. They're a perfect balance of a tender, buttery crust and a rich, silky-smooth custard filling. This recipe simplifies a classic, making it easy to create a stunning and delicious dessert that will have everyone reaching for a second square. It’s a truly decadent treat that’s perfect for a special occasion or a simple afternoon indulgence.

The magic of these squares lies in the contrast between the crisp, tender crust and the cool, velvety custard. With a few simple steps, you can create a dessert that is as beautiful as it is delicious.

Decadent Vanilla Custard Cream Squares

Yields: 16 squares

Prep time: 20 minutes

Cook time: 40-45 minutes

Chill time: 2 hours

Ingredients

  • For the Crust:

    • 2 cups all-purpose flour1

    • ½ cup granulated sugar

    • ½ teaspoon salt

    • 1 cup (2 sticks) cold unsalted butter, cut into cubes

    • 2 large egg yolks

    • 1 teaspoon vanilla extract

  • For the Vanilla Custard Filling:

    • 4 cups whole milk

    • 1 cup granulated sugar

    • ½ cup cornstarch

    • 4 large egg yolks

    • 2 teaspoons vanilla extract

    • A pinch of salt

Instructions

1. Make the Crust & Bake

  1. Preheat Oven: Preheat your oven to 350°F (175°C).2 Grease and flour a 9x9-inch baking pan.

  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.

  3. Cut in Butter: Add the cold butter cubes to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until it resembles coarse crumbs.

  4. Add Egg Yolks & Vanilla: In a small bowl, whisk the egg yolks and vanilla extract. Add this mixture to the flour mixture and stir until a dough forms. Do not overmix.

  5. Press into Pan: Press the dough evenly into the bottom of the prepared baking pan. Prick the bottom with a fork.

  6. Blind Bake: Bake for 15-20 minutes, or until the crust is lightly golden. Let it cool completely.

2. Make the Custard Filling

  1. Heat Milk: In a medium saucepan, heat 3 cups of the milk over medium heat until it is hot but not boiling.

  2. Whisk Custard Base: In a separate large bowl, whisk together the remaining 1 cup of cold milk, sugar, cornstarch, egg yolks, vanilla extract, and salt until it is completely smooth and lump-free.

  3. Temper Eggs: Slowly and gradually pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.

  4. Combine & Thicken: Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Whisk constantly over medium-low heat for 5-7 minutes, until the custard is very thick and coats the back of a spoon.

3. Assemble, Chill & Serve

  1. Pour Custard: Pour the hot custard over the cooled, baked crust. Spread it into an even layer using a spatula.

  2. Cool & Chill: Let the pan cool to room temperature. Then, cover it with plastic wrap and refrigerate for at least 2 hours, or until the custard is completely set.

  3. Slice & Serve: Cut the chilled squares into 16 pieces. Dust with powdered sugar just before serving.

Pro-Tips for a Perfect Square

  • Don't Overwork the Dough: Overmixing the crust will make it tough. Mix until it just comes together.

  • The Right Consistency: When the custard is thick, it will leave a trail when you run a spoon through it. If it's too thick, you can add a tablespoon of milk to thin it out.

  • Temper the Eggs: This is a crucial step. Pouring hot milk directly into the egg yolks will scramble them. Tempering them slowly will prevent this.

  • The Chill is Essential: The custard must be completely chilled for it to set properly and for the squares to hold their shape when sliced.