Description
Indulge in these Vanilla Custard Cream Squares, a dreamy dessert with layers of buttery crust, silky smooth vanilla custard, and a delicate dusting of powdered sugar. Perfect for tea time, special occasions, or whenever you crave a sweet treat!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
Scale
For the Crust:
- 1 ½ cups all-purpose flour – The base for a perfectly crisp crust.
- ½ cup unsalted butter, cold & cubed – Ensures a tender, flaky texture.
- ¼ cup granulated sugar – Adds a hint of sweetness.
- 1 egg yolk – Helps bind the dough.
- 1 tablespoon ice water – Just enough to bring the dough together.
For the Vanilla Custard Filling:
- 2 cups whole milk – Creates a rich, creamy custard.
- ½ cup heavy cream – For an extra luscious texture.
- ⅔ cup granulated sugar – Just the right amount of sweetness.
- 3 egg yolks – Essential for a smooth, rich custard.
- 3 tablespoons cornstarch – Thickens the custard perfectly.
- 1 teaspoon pure vanilla extract – Adds a deep, aromatic vanilla flavor.
- Pinch of salt – Balances the sweetness.
For the Topping:
- Powdered sugar, for dusting – A light, sweet finish.
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
- In a bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water, mixing until the dough just comes together.
- Press the dough evenly into the bottom of the prepared pan.
- Bake for 15-18 minutes, or until lightly golden. Let it cool slightly while preparing the custard.
Step 2: Make the Vanilla Custard
- In a saucepan over medium heat, warm the milk and heavy cream until just steaming (do not boil).
- In a separate bowl, whisk together egg yolks, sugar, cornstarch, vanilla, and salt until smooth.
- Slowly pour the warm milk mixture into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium-low heat, whisking constantly, until thickened (about 5 minutes).
- Remove from heat and let it cool slightly before pouring over the crust.
Step 3: Bake and Chill
- Pour the warm custard over the cooled crust, spreading evenly.
- Bake at 325°F (160°C) for 15 minutes until set.
- Let the dessert cool to room temperature, then refrigerate for at least 2 hours (or overnight) for the best texture.
Step 4: Slice and Serve
- Once fully chilled, cut into squares.
- Dust with powdered sugar before serving.
Notes
- Use cold butter: This ensures the crust stays flaky.
- Whisk constantly: This prevents lumps in the custard.
- Chill before slicing: This helps the squares hold their shape.
- For extra richness: Swap out vanilla extract for vanilla bean paste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: French-Inspired