Vanilla Custard Cream Squares Recipe
Vanilla Custard Cream Squares feature a buttery baked crust topped with a rich, creamy vanilla custard filling folded with whipped cream for a light, airy texture. This delightful dessert is chilled until set, dusted with powdered sugar, and garnished with fresh mint leaves for an elegant finish, perfect for make-ahead entertaining.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 45 minutes
- Yield: 12 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 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.
- 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.
- Bake the Crust: Bake for 15-20 minutes, or until lightly golden. Let it cool completely.
- 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. 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.
- 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.
- 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.
- 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.
- 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.
Keywords: vanilla custard squares, cream squares dessert, baked custard dessert, easy custard squares, whipped cream custard
