Step 2: Make the Vanilla Custard
- In a small bowl, whisk the egg yolks with the sugar and cornstarch until smooth and pale.
- Heat the milk in a saucepan over medium heat until it’s hot but not boiling.
- Slowly pour the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
- Remove from heat and stir in the butter and vanilla extract until fully combined. Let the custard cool slightly, but don’t let it set completely.
Step 3: Assemble the Squares
- Pour the warm custard over the baked base, spreading it evenly.
- Smooth the top with a spatula to ensure an even layer.
- Refrigerate the pan for at least 2–3 hours, or until the custard is fully set.
Step 4: Finishing Touches
- Once set, remove the custard square from the pan by lifting it gently or running a knife around the edges.
- Dust with powdered sugar or decorate with fresh fruit slices if desired.
- Cut into squares or rectangles using a sharp knife. For clean cuts, wipe the knife with a warm damp cloth between slices.
Tips for Perfect Custard Squares
- Even Cooking: Use a light-colored baking pan to prevent the base from browning too much.
- Smooth Custard: Constant stirring while cooking prevents lumps.
- Serving: Serve chilled for the best texture and flavor. These squares are perfect with a cup of tea or coffee.
- Storage: Store in an airtight container in the fridge for up to 3 days.
These Vanilla Custard Cream Squares are a delightful combination of buttery base and creamy, melt-in-your-mouth custard. The dessert is simple yet elegant, making it an ideal choice for both casual and formal occasions. Each bite is a perfect harmony of textures and flavors—a treat that will surely become a favorite.
If you want, I can also create a visual step-by-step guide with images for these squares so you can follow along more easily while baking.
Do you want me to do that?
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