Creamy Vanilla Custard Squares
These Vanilla Custard Cream Squares offer a beautiful contrast of textures: a tender, buttery shortbread base topped with a smooth, velvety custard layer. Thanks to cornstarch in the filling, the custard sets firmly enough for clean slices while staying luxuriously creamy. Refined yet easy to prepare, they’re perfect alongside coffee or afternoon tea.
Vanilla Custard Cream Squares
Ingredients
Shortbread Base
- 1 cup all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 2 tbsp granulated sugar
- Pinch of salt
Vanilla Custard Layer
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
- Pinch of salt
Optional Finish
- Powdered sugar, for dusting
Directions
1️⃣ Prepare the Crust
Preheat oven to 350°F. In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Press evenly into a parchment-lined 8×8-inch pan. Bake for 18–22 minutes, until lightly golden. Let cool completely.
2️⃣ Mix the Custard Base
In a saucepan, whisk together sugar and cornstarch to eliminate lumps. Gradually whisk in the milk and egg yolks until fully blended.
3️⃣ Cook Until Thickened
Place over medium heat, stirring constantly and scraping along the bottom and sides of the pan. Cook for 5–7 minutes, or until the mixture thickens to a smooth, pudding-like consistency.
4️⃣ Finish the Filling
Remove from heat and stir in butter, vanilla extract, and salt until fully incorporated. Pour the warm custard over the cooled crust, spreading evenly.
5️⃣ Chill to Set
Refrigerate for at least 1 hour—2 to 3 hours is ideal for sharp, clean cuts—until the custard is fully firm.
6️⃣ Slice & Serve
Lift from the pan using the parchment overhang. Cut into squares and lightly dust with powdered sugar just before serving.
