Description
Delight in these creamy Vanilla Custard Cream Squares featuring a buttery baked crust topped with rich vanilla custard and a fluffy whipped cream layer. Perfectly chilled, this dessert serves 16 squares ideal for gatherings and special occasions.
Ingredients
Scale
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, cold and cubed
Custard Filling
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tsp vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (for whipped cream)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper to ensure easy removal of the crust.
- 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, ensuring a flaky crust texture.
- Press Crust into Pan: Evenly press the crumb mixture into the bottom of the prepared baking pan to form the crust base.
- Bake Crust: Bake the crust in the preheated oven for 18-20 minutes, or until it turns lightly golden. Remove from oven and allow it to cool completely.
- Prepare Custard Base: In a medium saucepan, whisk together the granulated sugar and cornstarch until well combined.
- Mix Egg Yolks and Milk: In a separate bowl, whisk the egg yolks with the whole milk until smooth.
- Combine Mixtures: Slowly pour the egg yolk and milk mixture into the saucepan with sugar and cornstarch, whisking constantly to prevent lumps and ensure smooth custard.
- Cook Custard: Place the saucepan over medium heat and stir continuously until the custard thickens and comes to a boil, ensuring it doesn’t burn or stick.
- Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract for flavor enhancement.
- Assemble Custard Layer: Pour the thickened custard over the cooled crust in the baking pan, smoothing the surface evenly.
- Chill Custard: Cover the pan and refrigerate for at least 4 hours, allowing the custard layer to set firmly.
- Whip Cream: Before serving, whip the heavy cream with powdered sugar until stiff peaks form, creating a light and fluffy topping.
- Top Custard with Whipped Cream: Spread the whipped cream evenly over the chilled custard layer for a creamy finish.
- Serve: Cut the dessert into 16 squares and serve chilled for the best texture and flavor experience.
Notes
- Ensure the butter is cold when mixing the crust to achieve a crumbly, flaky texture.
- Constant stirring while cooking the custard prevents lumps and burning.
- The custard must be fully refrigerated to set properly before adding the whipped cream topping.
- Use fresh heavy cream for optimal whipping and taste.
- For easier slicing, use a sharp knife warmed in hot water before cutting the squares.
