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Vanilla Custard Cream Squares Recipe

★★★★★

4.6 from 87 reviews
  • Author: Sarah
  • Total Time: 4 hours 45 minutes
  • Yield: 12 servings 1x

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.

Ingredients

Scale

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)

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

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Find it online: https://everydaytastes.com/vanilla-custard-cream-squares-recipe/