Vanilla Custard Cream Squares Recipe

Introduction

Vanilla Custard Cream Squares are a delightful dessert featuring a buttery crust topped with a rich, creamy custard. Lightly sweet and velvety, they’re perfect for impressing guests or enjoying a comforting treat at home.

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 the 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.
7. Step 7: 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 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 cooled, gently fold the whipped cream into the custard until well combined. Spread the custard filling evenly over the cooled crust.
10. Step 10: Refrigerate the dessert for at least 4 hours or until set. When ready, 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!

Tips & Variations

• Temper the eggs by slowly adding warm milk to avoid curdling and keep the custard smooth.
• Make this dessert a day ahead and chill overnight for the best texture.
• Gently folding in whipped cream preserves the custard’s light and airy texture.
• If you don’t have fresh mint, try topping with cocoa powder or fresh berries as an alternative.

Storage

Store the Vanilla Custard Cream Squares in an airtight container in the refrigerator for up to 3 days. Reheat is not recommended as the custard filling is best enjoyed cold and firm.

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 store-bought shortbread crust for convenience, though the texture and flavor may vary slightly.

Can I make this recipe dairy-free?

For a dairy-free version, try using plant-based milk like almond or oat milk and a dairy-free butter substitute. Keep in mind the texture and richness might change.

Vanilla Custard Cream Squares Recipe

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★★★★★

4.4 from 105 reviews

• Author: Gabriel
• Total Time: 4 hours 40 minutes
• Yield: 12 servings 1x

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Description

Delight in these luscious Vanilla Custard Cream Squares, featuring a buttery baked crust topped with a rich, creamy vanilla custard whipped with fresh cream. Perfectly chilled and dusted with powdered sugar, this elegant dessert is ideal for make-ahead entertaining or a satisfying treat any time.

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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 lightly golden. Remove from oven and 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 and prevent curdling. 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: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Vanilla custard, custard squares, creamy dessert, baked crust, chilled dessert, vanilla cream, custard recipe, easy dessert