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…

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

InstructionsBake 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.

Crafts

 Whisk the Custard Base – In a saucepan, whisk sugar and cornstarch to prevent clumps. Slowly add milk and egg yolks, whisking until smooth.

 Thicken the Cream – Heat over medium, stirring constantly and scraping the pan edges. Cook 5–7 minutes until thickened into a smooth, heavy cream.

 Finish & Assemble – Remove from heat and stir in butter, vanilla, and salt. Pour warm custard over the cooled crust and smooth the top.

 Chill & Set – Refrigerate at least 1 hour (2–3 hours recommended for cleaner slices) until custard is fully set.

 Serve – Lift out using parchment paper, slice into squares, and dust with powdered sugar just before serving.