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Vanilla Custard Cream Squares: A Classic Dessert with Buttery Crust and Velvety Filling

Vanilla Custard Cream Squares are a timeless dessert that blends a crisp, buttery base with a smooth, creamy custard topping. This dessert is elegant yet simple, making it perfect for family gatherings, tea parties, or just a cozy treat at home. Here’s a detailed guide to crafting this classic dessert from scratch.

Ingredients

For the Buttery Crust:

• 1 cup (225 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 2 cups (250 g) all-purpose flour
• 1/4 teaspoon salt

For the Vanilla Custard Filling:

• 2 1/2 cups (600 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 3 tablespoons cornstarch
• 4 large egg yolks
• 2 teaspoons pure vanilla extract
• 2 tablespoons unsalted butter

Optional Garnish:

• Powdered sugar for dusting
• Fresh berries for decoration

Equipment Needed

• 9×13 inch baking pan
• Medium saucepan
• Mixing bowls
• Whisk
• Spatula
• Parchment paper

Step-by-Step Method

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. Line your 9×13 inch baking pan with parchment paper, leaving a slight overhang for easy removal.
3. In a mixing bowl, cream together softened butter and sugar until light and fluffy.
4. Gradually add flour and salt, mixing until the dough comes together. It should be slightly crumbly but hold when pressed.
5. Press the dough evenly into the prepared baking pan to form a firm base.
6. Bake the crust for 18-20 minutes, or until lightly golden. Remove from the oven and let it cool slightly.

Step 2: Make the Vanilla Custard

1. In a medium saucepan, combine milk and half of the sugar. Heat over medium heat until just simmering, stirring occasionally. Do not boil.
2. While the milk warms, whisk together the egg yolks, remaining sugar, and cornstarch in a separate bowl until smooth and pale.
3. Slowly pour about 1/3 of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs (this prevents them from scrambling).
4. Pour the egg-milk mixture back into the saucepan with the remaining milk.
5. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
6. Remove from heat and stir in vanilla extract and butter until fully incorporated.

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