Here’s a detailed and unique article about Vanilla Custard Cream Squares – A Timeless Dessert Delight, with a clear step-by-step method:

Vanilla Custard Cream Squares – A Timeless Dessert Delight

When it comes to classic desserts, few treats can rival the elegance and comforting flavor of Vanilla Custard Cream Squares. With their tender base, rich vanilla custard filling, and delicate powdered sugar topping, these squares are perfect for tea time, festive gatherings, or simply indulging your sweet tooth. The best part? They are surprisingly straightforward to make at home, offering a homemade touch that store-bought desserts simply can’t match.

Ingredients

For the Shortbread Base:

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

For the Vanilla Custard Filling:

• 2 1/2 cups (600ml) whole milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• 4 large egg yolks
• 2 tsp vanilla extract
• 2 tbsp unsalted butter

For the Topping:

• Powdered sugar for dusting

Step-by-Step Method

Step 1: Prepare the Shortbread Base

1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
2. In a large mixing bowl, cream together butter and sugar until light and fluffy, about 2–3 minutes.
3. Add vanilla extract, then gradually mix in flour and salt until the dough comes together.
4. Press the dough evenly into the prepared pan to form a smooth, compact layer.

Step 2: Bake the Shortbread

Bake the base in the preheated oven for 15–18 minutes, or until lightly golden. Avoid overbaking; the shortbread should remain slightly pale for a tender texture. Remove from the oven and allow it to cool while preparing the custard.

Step 3: Prepare the Vanilla Custard

1. In a medium saucepan, combine milk and half of the sugar, and heat over medium heat until it just begins to simmer.
2. In a separate bowl, whisk together egg yolks, remaining sugar, and cornstarch until smooth and pale.
3. Slowly pour a small amount of the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
4. Pour the tempered egg mixture back into the saucepan with the remaining milk, stirring continuously over medium heat.
5. Cook until the custard thickens and coats the back of a spoon, about 5–7 minutes. Remove from heat and stir in vanilla extract and butter until smooth.

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