Description
Delicious vanilla custard cream squares featuring a buttery crust, smooth vanilla custard filling, and a light whipped cream topping. A perfect treat for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, cold and cubed
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (for whipped cream)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
- In a food processor, combine flour and powdered sugar. Add cold cubed butter and pulse until mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake crust for 18-20 minutes or until lightly golden. Remove and let cool.
- In a medium saucepan, whisk together sugar and cornstarch.
- In a separate bowl, whisk egg yolks with milk.
- Slowly pour the egg mixture into the saucepan with sugar and cornstarch, whisking constantly.
- Cook over medium heat, stirring constantly, until custard thickens and comes to a boil.
- Remove from heat and stir in vanilla extract.
- Pour custard over cooled crust and smooth the top.
- Cover and refrigerate for at least 4 hours or until set.
- Before serving, whip heavy cream with powdered sugar until stiff peaks form.
- Spread whipped cream over the custard layer.
- Cut into squares and serve chilled.
Notes
- Use fresh vanilla extract for best flavor.
- Chilling time is essential for custard to set properly.
- For a lighter option, use half-and-half instead of whole milk.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 120mg