Introduction

Vanilla Custard Cream Squares are a delightful dessert combining a buttery crust with a rich, creamy custard filling. Lightly whipped cream folded into the custard adds a smooth, airy texture, making these squares perfect for any occasion.

Vanilla Custard Cream Squares Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar (for crust)
1 cup unsalted butter, cold and cubed
4 cups whole milk
1 cup granulated sugar (for custard)
1/2 cup cornstarch
6 large egg yolks
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups heavy cream, whipped
Powdered sugar, for dusting
Fresh mint leaves, for garnish (optional)

Instructions

Step 1: 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.
Step 2: In a large bowl, combine the flour and 1/2 cup granulated sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press firmly into the bottom of the prepared dish to form the crust.
Step 3: Bake the crust for 15-20 minutes, or until lightly golden. Let it cool completely.
Step 4: In a large saucepan, heat the milk over medium heat until just simmering.
Step 5: In a separate bowl, whisk together 1 cup granulated sugar, cornstarch, and egg yolks until smooth.
Step 6: Gradually add a small amount of the hot milk to the egg mixture, whisking constantly to temper the eggs and prevent curdling.
Step 7: 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 cooking for 1-2 minutes, then remove from heat.
Step 8: Stir in the vanilla extract and salt. Transfer the custard to a large bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let it cool to room temperature.
Step 9: Once cooled, gently fold in the whipped cream until well combined. Spread the custard evenly over the cooled crust.
Step 10: Refrigerate for at least 4 hours or until set. When ready, lift the dessert from the dish using the parchment overhang and cut into squares.
Step 11: Dust with powdered sugar and garnish with fresh mint leaves if desired. Serve and enjoy!

Tips & Variations

Temper the eggs by slowly adding warm milk to prevent curdling and ensure a smooth custard.
This dessert can be made ahead and chilled overnight for an even better texture.
Gently fold in the whipped cream to keep the custard light and airy.
If fresh mint isn’t available for garnish, try dusting with cocoa powder or adding fresh berries instead.

Storage

Store the custard squares covered in the refrigerator for up to 3 days. When serving, you can enjoy them chilled or let them sit at room temperature for 10 minutes for a softer texture. Avoid freezing as the custard texture may be compromised.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust?

Yes, you can substitute the crust with a graham cracker crust or a pre-made shortbread crust, but the texture and flavor will vary slightly from the original buttery flour crust.

Can I make this dessert vegan or dairy-free?

To make a vegan or dairy-free version, substitute plant-based milk and cream alternatives and use vegan butter for the crust. Swap egg yolks with cornstarch or a vegan custard thickener, though the texture may differ from the classic recipe.

Vanilla Custard Cream Squares Recipe

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4.8 from 83 reviews

Vanilla Custard Cream Squares are a decadent layered dessert featuring a buttery baked crust topped with a smooth, creamy vanilla custard folded with whipped cream. This dish is chilled to set, then dusted with powdered sugar and garnished with fresh mint for an elegant finish. Perfect as a make-ahead treat, it combines rich textures and classic flavors in every bite.

Author: Bella
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, cream squares, baked crust dessert, chilled custard squares, creamy dessert, easy custard recipe