Description

Vanilla Custard Cream Squares are a delightful dessert featuring a buttery, flaky crust topped with a rich and creamy vanilla custard folded with whipped cream. Baked crust is combined with a stovetop-made custard that chills into a velvety smooth treat, perfect for any special occasion or a sweet everyday indulgence.

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.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: vanilla custard, cream squares, custard dessert, baked crust, creamy custard, vanilla dessert, whipped cream custard, easy custard recipe