Vanilla Custard Cream Squares – Creamy & Classic Dessert Delight

🍰 Vanilla Custard Cream Squares Recipe

Servings: 9–12 squares
Prep Time: 20 minutes
Cook Time: 45 minutes
Chill Time: 4+ hours (or overnight)
Difficulty: Easy to Medium

✨ Description:

These dessert squares feature a rich, silky vanilla custard layered over a soft pastry or biscuit base, then topped with whipped cream or powdered sugar. It’s like a cross between custard pie and a sliceable pudding!

🧂 Ingredients:

For the Custard:

• 4 cups (1 liter) whole milk

• 1 cup (200g) granulated sugar

• ½ cup (60g) all-purpose flour

• ¼ cup (30g) cornstarch

• 5 large egg yolks

• 2 tsp pure vanilla extract (or 1 vanilla bean, split and scraped)

• 2 tbsp unsalted butter

For the Base:

• 1 sheet of puff pastry (store-bought), OR

• Graham crackers or digestive biscuits (enough to line a 9×9-inch pan)

Optional Topping:

• Whipped cream

• Powdered sugar (for dusting)

• Fresh berries or fruit compote

🥣 Instructions:

1. Prepare the Base

• If using puff pastry:

  • Preheat oven to 400°F (200°C).

  • Roll out the puff pastry and fit it into a 9×9-inch baking pan lined with parchment paper.

  • Prick the pastry with a fork to prevent it from puffing too much.

  • Bake for 15–20 minutes until golden and crisp. Let it cool.

• If using graham crackers/biscuits:

  • Simply layer them tightly to cover the bottom of your lined pan. No baking needed.

2. Make the Vanilla Custard

• In a medium bowl, whisk together the egg yolks, flour, cornstarch, and ½ cup of the milk until smooth and lump-free.

• In a saucepan, heat the remaining 3½ cups of milk with the sugar over medium heat. If using a vanilla bean, add it now.

• Once the milk is hot (not boiling), gradually whisk it into the egg yolk mixture to temper it.

• Pour the entire mixture back into the saucepan and cook over medium heat, whisking constantly until it thickens (about 5–8 minutes).

• Remove from heat, stir in the vanilla extract (if not using a bean) and butter.

• Strain through a fine mesh sieve into a bowl if you want it extra silky.

• Let the custard cool slightly (10–15 minutes), stirring occasionally to prevent a skin.

3. Assemble

• Pour the warm custard over the cooled pastry or biscuit base.

• Smooth the top with a spatula.

• Let it cool to room temperature, then refrigerate for at least 4 hours or until fully set.

4. Top and Serve

• Before serving, dust with powdered sugar or top with whipped cream.

• Cut into squares using a sharp knife wiped clean between cuts.

• Garnish with berries if desired.

✅ Tips for Success:

• Prevent lumps: Whisk constantly when heating the custard.

• For extra flavor: Add a pinch of salt or a splash of cream at the end.

• Chill overnight for best slicing texture.

• If using puff pastry, consider baking two sheets – one for the base and one for the top for a classic “Napoleon” style.

Would you like a version with coconut, chocolate, or a no-bake alternative?