Introduction

Vanilla Custard Cream Squares are a delightful treat featuring a buttery crust topped with a rich, smooth vanilla custard blended with whipped cream. This dessert is perfect for gatherings or a special homemade indulgence that’s both elegant and easy to prepare.

A square layered dessert with three main layers is shown close up on a white plate over a white marbled texture. The bottom layer is a light brown crispy crust, followed by a thick, smooth pale yellow creamy layer. Above that is a fluffy, airy, slightly wavy pale cream layer, topped with a thin golden-brown pastry layer dusted with white powdered sugar. A small fresh green mint leaf rests on the top, adding color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar (for crust)
1 cup unsalted butter, cold and cubed
4 cups whole milk
1 cup granulated sugar (for custard)
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

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.
Step 2: In a large bowl, combine the flour and 1/2 cup granulated sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press firmly into the bottom of the prepared dish to form the crust.
Step 3: Bake the crust for 15-20 minutes, or until lightly golden. Let it cool completely.
Step 4: In a large saucepan, heat the milk over medium heat until just simmering.
Step 5: In a separate bowl, whisk together 1 cup sugar, cornstarch, and egg yolks until smooth.
Step 6: Gradually add a small amount of the hot milk to the egg mixture, whisking constantly to temper the eggs.
Step 7: Pour the egg mixture back into the saucepan with remaining milk. Cook over medium heat, stirring constantly, until thickened and boiling. Continue cooking for 1-2 minutes, then remove from heat.
Step 8: Stir in vanilla extract and salt. Transfer custard to a large bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin. Let cool to room temperature.
Step 9: Once cooled, gently fold in the whipped cream until well combined. Spread the custard evenly over the cooled crust.
Step 10: Refrigerate for at least 4 hours or until set. Use parchment overhang to lift the dessert out and cut into squares.
Step 11: Dust the top with powdered sugar and garnish with mint leaves if desired. Serve and enjoy!

Tips & Variations

Temper the eggs by slowly mixing in warm milk first to ensure a smooth custard without curdling.
This dessert can be made ahead and chilled overnight for the best texture.
Gently folding in whipped cream maintains the light and airy custard texture.
If fresh mint isn’t available, dust with cocoa powder or add fresh berries for an alternative garnish.

Storage

Store the custard squares covered in the refrigerator for up to 3 days. Reheat is not recommended as it may affect the texture; serve chilled for best flavor and consistency.

How to Serve

A square piece of layered dessert sits on a white plate with a delicate ornate edge, placed on a white marbled surface. The dessert has four visible layers: the bottom layer is a light brown, crumbly crust; above it is a thick, smooth, creamy pale yellow custard layer; the third layer is a light, soft, and fluffy cream with a slightly ruffled texture; and the top layer is a thin, golden-brown baked pastry dusted generously with powdered sugar. A small sprig of fresh green mint decorates the top center, adding a touch of color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Whole milk provides the best creamy texture for the custard, but you can use low-fat milk for a lighter option. The custard may be slightly less rich and creamy.

How do I prevent the custard from forming a skin while cooling?

Press plastic wrap directly onto the surface of the custard to prevent a skin from forming as it cools.