Vanilla Custard Cream Squares Recipe

Introduction

Vanilla Custard Cream Squares are a delightful blend of a buttery crust topped with smooth, creamy vanilla custard. This dessert is perfect for gatherings or a simple treat at home, offering a light yet satisfying finish to any meal.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar (for crust)
• 1 cup unsalted butter, cold and cubed
• 4 cups whole milk
• 1 cup granulated sugar (for custard)
• 1/2 cup cornstarch
• 6 large egg yolks
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 cups heavy cream, whipped
• Powdered sugar, for dusting
• Fresh mint leaves, for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.
2. Step 2: In a large bowl, combine flour and granulated sugar. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press it firmly into the bottom of the prepared baking dish to form the crust.
3. Step 3: Bake the crust for 15-20 minutes, or until lightly golden. Allow it to cool completely.
4. Step 4: In a large saucepan, heat the milk over medium heat until just simmering.
5. Step 5: In a separate bowl, whisk together granulated sugar, cornstarch, and egg yolks until smooth.
6. Step 6: Gradually add a small amount of the hot milk to the egg mixture while whisking constantly to temper the eggs.
7. Step 7: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a boil. Continue cooking for 1-2 minutes, then remove from heat.
8. Step 8: Stir in vanilla extract and salt. Transfer the custard to a large bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let it cool to room temperature.
9. Step 9: Once cooled, gently fold the whipped cream into the custard until fully combined. Spread this mixture evenly over the cooled crust.
10. Step 10: Refrigerate for at least 4 hours or until the custard sets. Use the parchment paper overhang to lift the dessert from the pan, and cut into squares.
11. Step 11: Dust the top with powdered sugar and garnish with fresh mint leaves if desired. Serve and enjoy your Vanilla Custard Cream Squares!

Tips & Variations

• Temper the eggs by slowly adding hot milk first to prevent curdling and ensure a smooth custard.
• This dessert can be made ahead and chilled overnight for the best texture.
• Gently folding in whipped cream keeps the custard light and airy.
• If you don’t have fresh mint, try a light dusting of cocoa powder or decorate with fresh berries instead.

Storage

Store the Vanilla Custard Cream Squares in an airtight container in the refrigerator for up to 3 days. When ready to serve, you can enjoy them chilled or let them sit at room temperature for 10-15 minutes. Avoid freezing as the custard texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust?

Yes, you can substitute the crust with a graham cracker crust or a cookie crumble base if you prefer. Just make sure it is sturdy enough to hold the custard filling.

Can I use milk alternatives for the custard?

Whole milk provides the best creaminess, but you can try using oat or almond milk. Keep in mind the texture and flavor might be slightly different.

Vanilla Custard Cream Squares Recipe

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★★★★★

4.4 from 88 reviews

• Author: Zoe
• Total Time: 4 hours 45 minutes
• Yield: 12 squares 1x

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Description

Vanilla Custard Cream Squares are a luscious dessert featuring a buttery baked crust topped with a silky vanilla custard filling, lightened with whipped cream for a smooth, airy texture. Perfectly chilled and dusted with powdered sugar, this sweet treat is easy to prepare and ideal for make-ahead occasions.

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Ingredients

Scale 1x2x3x

For the crust:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 cup unsalted butter, cold and cubed

For the custard filling:

• 4 cups whole milk
• 1 cup granulated sugar
• 1/2 cup cornstarch
• 6 large egg yolks
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 cups heavy cream, whipped

Topping:

• Powdered sugar, for dusting
• Fresh mint leaves, for garnish (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.
2. Prepare the Crust: In a large bowl, combine the flour and granulated sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of the prepared baking dish to form the crust.
3. Bake the Crust: Bake for 15-20 minutes, or until lightly golden. Let it cool completely.
4. Make the Custard Filling: In a large saucepan, heat the milk over medium heat until just simmering. In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth. Gradually add a small amount of the hot milk to the egg mixture, whisking constantly to temper the eggs. Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue to cook for 1-2 minutes, then remove from heat.
5. Flavor the Custard: Stir in the vanilla extract and salt. Transfer the custard to a large bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature.
6. Finish the Filling: Once the custard has cooled, gently fold in the whipped cream until well combined. Spread the custard filling evenly over the cooled crust.
7. Chill: Refrigerate the dessert for at least 4 hours or until set. Once set, use the parchment paper overhang to lift the dessert out of the pan and onto a cutting board. Cut into squares.
8. Serve: Dust the top with powdered sugar and garnish with fresh mint leaves if desired. Serve and enjoy your Vanilla Custard Cream Squares!

Notes

• Temper the Eggs: Adding a bit of the warm milk to the egg mixture first helps prevent the eggs from curdling, ensuring a smooth custard.
• Make-Ahead: This dessert is a great make-ahead option. Prepare it the night before and let it chill overnight for the best texture.
• Whipped Cream Fold: Gently folding in the whipped cream helps maintain the light and airy texture of the custard.
• Substitute for Mint Garnish: If mint isn’t available, a light dusting of cocoa powder or some fresh berries can make a great alternative topping.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: vanilla custard, custard cream squares, creamy dessert, custard dessert, easy dessert recipe, make-ahead dessert, baked crust dessert