Vanilla Custard Cream Squares
A warm, comforting dessert that layers smooth vanilla custard atop a buttery shortbread base, finished with a light dusting of powdered sugar. Perfect for special occasions—or simply when you need a little sweetness in your day—these bars offer a gentle, elegant treat.
🍮 Vanilla Custard Shortbread Squares
Yields 12–16 bars
Ingredients
Shortbread Base:
- 1 cup unsalted butter, softened
- ¼ cup granulated sugar
- 2 cups all-purpose flour
- Pinch of salt
Custard Filling:
- 3 large egg yolks
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 cups whole milk or heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Topping:
- Powdered sugar, for finishing
👩🍳 Instructions
1. Preheat and Line the Pan
Heat oven to 350°F (175°C).
Line an 8×8-inch baking dish with parchment paper, allowing extra on the sides for easy removal.
2. Prepare the Shortbread Layer
In a mixing bowl, cream together butter and sugar until fluffy (about 2–3 minutes).
Add flour and salt, mixing just until a crumbly dough forms.
Press the dough evenly into the lined pan.
Bake for 15–18 minutes until lightly golden. Allow to cool slightly.
3. Make the Custard
In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until no lumps remain.
Gradually whisk in the milk (or cream) and a pinch of salt.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble—around 5–7 minutes.
Remove from heat and stir in vanilla. Let it cool for a few minutes.
4. Assemble the Dessert
Pour the warm custard over the slightly cooled crust and smooth the surface.
Gently tap the pan on the counter to release trapped air bubbles.
Let it cool to room temperature, then refrigerate for at least 2 hours—or overnight—until fully set.
5. Serve
Use the parchment to lift the chilled dessert from the pan.
Generously dust the top with powdered sugar.
Slice into squares and serve as is, or dress them up with fresh berries, whipped cream, or a drizzle of caramel sauce.
