Vanilla Custard Cream Squares Recipe

Introduction

Vanilla Custard Cream Squares are a luscious, creamy dessert perfect for any occasion. With a buttery crust and smooth custard filling topped with whipped cream, this treat is both comforting and elegant. Easy to prepare and sure to impress, it’s a delightful way to satisfy your sweet tooth.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 cup unsalted butter, cold and cubed
• 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
• 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 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. Step 3: Bake the crust for 15-20 minutes, or until lightly golden. Let it 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, whisking constantly to temper the eggs and prevent curdling.
7. Step 7: Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the custard thickens and comes to a boil. Continue cooking for 1-2 minutes, then remove from heat.
8. Step 8: 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.
9. Step 9: Once the custard has cooled, gently fold in the whipped cream until well combined.
10. Step 10: Spread the custard filling evenly over the cooled crust.
11. Step 11: Refrigerate the dessert for at least 4 hours or until set. Use the parchment paper overhang to lift the dessert out of the pan and onto a cutting board. Cut into squares.
12. Step 12: Dust the top with powdered sugar and garnish with fresh mint leaves if desired. Serve and enjoy!

Tips & Variations

• For extra flavor, add a tablespoon of lemon zest to the crust mixture before baking.
• Use a hand whisk or stand mixer to whip the cream for a fluffier filling.
• To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
• Serve with fresh berries for added color and freshness.

Storage

Store the custard squares covered in the refrigerator for up to 3 days. Keep them tightly wrapped or in an airtight container to prevent absorbing fridge odors. Reheat is not recommended as the custard is best enjoyed chilled and set.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Whole milk provides the rich texture and flavor needed for a creamy custard. Using low-fat milk may result in a thinner custard that lacks richness.

How do I prevent the custard from getting a skin on top?

Pressing plastic wrap directly onto the surface of the warm custard prevents a skin from forming as it cools. This keeps the texture smooth and creamy.

Vanilla Custard Cream Squares Recipe

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★★★★★

4.6 from 87 reviews

• Author: Sarah
• Total Time: 4 hours 45 minutes
• Yield: 12 servings 1x

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Description

Vanilla Custard Cream Squares feature a buttery baked crust topped with a smooth, rich vanilla custard folding in light whipped cream. This classic dessert is chilled until set and finished with a dusting of powdered sugar and optional fresh mint garnish, offering a creamy, delicate treat perfect for any occasion.

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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 the crust for 15-20 minutes, or until it is lightly golden. Once baked, remove from the oven and let it cool completely.
4. Make the Custard Filling: In a large saucepan, heat the whole milk over medium heat until it just begins to simmer. Meanwhile, 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 and prevent curdling.
5. Cook the Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk and cook over medium heat, stirring constantly. Continue cooking until the mixture thickens and reaches a boil. Maintain boiling for 1-2 minutes to fully cook the custard, then remove from heat.
6. Flavor the Custard: Stir in the vanilla extract and salt. Transfer the custard to a large bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature.
7. Finish the Filling: Once cooled, gently fold the whipped heavy cream into the custard until fully combined and smooth. Spread this custard mixture evenly over the cooled crust in the baking dish.
8. Chill: Refrigerate the assembled dessert for at least 4 hours or until completely set. To serve, use the parchment paper overhang to lift the custard squares from the pan and place them onto a cutting board. Cut into squares.
9. Serve: Dust the top with powdered sugar and garnish with fresh mint leaves if desired. Serve chilled and enjoy your creamy Vanilla Custard Cream Squares!

Notes

• Temper the Eggs: Adding a bit of the warm milk to the egg yolks gradually helps prevent the eggs from curdling during cooking.
• Ensure the custard is covered with plastic wrap directly on its surface to avoid forming a skin.
• Use cold, cubed butter for the crust to achieve a better crumbly texture.
• Whip the cream just before folding it into the custard for the best lightness and texture.
• Chill the dessert thoroughly to help it set properly and make cutting easier.

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

Keywords: vanilla custard, cream squares, baked custard dessert, creamy custard, easy custard dessert