Description
Vanilla Custard Cream Squares are a delightful dessert featuring a buttery baked crust topped with a smooth, creamy vanilla custard and a light whipped cream layer. This no-bake custard topping sets beautifully in the fridge for several hours, making it perfect for parties or a refreshing treat on a warm day.
Ingredients
Scale
For the Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, cold and cubed
For the Custard
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tsp vanilla extract
For the Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper to prevent sticking.
- Make the crust mixture: In a food processor, combine the all-purpose flour and powdered sugar. Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs.
- Press and bake crust: Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 18-20 minutes until the crust turns lightly golden. Remove from oven and let it cool completely.
- Prepare the custard base: In a medium saucepan, whisk together granulated sugar and cornstarch until combined. In a separate bowl, whisk the egg yolks with whole milk until smooth.
- Cook the custard: Slowly pour the egg yolk and milk mixture into the saucepan with sugar and cornstarch, whisking constantly to prevent lumps. Cook over medium heat, stirring constantly until the custard thickens and comes to a gentle boil.
- Add vanilla and cool: Remove the custard from heat and stir in the vanilla extract. Pour the custard evenly over the cooled crust and smooth the surface.
- Chill the custard: Cover the pan and refrigerate for at least 4 hours, or until the custard is fully set and firm.
- Whip the cream: Before serving, whip the heavy cream with the powdered sugar until stiff peaks form, creating a light and airy topping.
- Assemble and serve: Spread the whipped cream evenly over the chilled custard layer. Cut into 16 squares and serve chilled for a refreshing dessert.
Notes
- Make sure the butter is very cold before pulsing for the crust to achieve a flaky texture.
- Whisk constantly during custard cooking to prevent lumps and avoid burning on the bottom of the pan.
- The custard needs sufficient chilling time to set well — do not rush this step for the best texture.
- You can garnish with fresh berries or a dusting of cocoa powder for extra flair.
- Store leftovers covered in the refrigerator for up to 3 days.
