Vanilla Custard Cream Squares
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A cozy dessert that layers silky vanilla custard over a buttery shortbread crust, finished with a snowy sprinkle of powdered sugar. Whether you’re celebrating something special or just want a sweet moment to yourself, these squares are a gentle indulgence worth savoring.
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🧾 Ingredients (Yields 12–16 squares)
| Shortbread Crust | |
|---|---|
| Unsalted butter (softened) | 1 cup |
| Granulated sugar | 1/4 cup |
| All-purpose flour | 2 cups |
| Salt | Pinch |
| Vanilla Custard Filling | |
|---|---|
| Egg yolks | 3 large |
| Granulated sugar | 1/2 cup |
| Cornstarch | 2 tablespoons |
| Whole milk or heavy cream | 2 cups |
| Pure vanilla extract | 1 teaspoon |
| Salt | Pinch |
| Topping | |
|---|---|
| Powdered sugar | For dusting |
👩‍🍳 How to Make Them
1. Preheat & Prep
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- Set your oven to 350°F (175°C).
- Line an 8×8-inch pan with parchment paper, leaving a bit of overhang for easy lifting later.
2. Make the Shortbread Crust
- Cream butter and sugar until light and fluffy (2–3 minutes).
- Mix in flour and salt until just combined—don’t overwork it.
- Press the dough evenly into your pan and bake for 15–18 minutes, until lightly golden. Let cool slightly.
3. Cook the Custard
- In a saucepan, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly add milk (or cream) and salt, whisking until fully blended.
- Cook over medium heat, stirring constantly, until thickened and gently bubbling (5–7 minutes).
- Remove from heat and stir in vanilla. Let it cool slightly.
4. Assemble & Chill
- Pour warm custard over the crust and smooth it out.
- Tap the pan gently to release air bubbles.
- Cool to room temperature, then refrigerate for at least 2 hours (or overnight) to set.
5. Slice & Serve
- Lift the chilled dessert from the pan using the parchment overhang.
- Dust generously with powdered sugar.
- Slice into squares and enjoy—plain or with berries, whipped cream, or a drizzle of caramel.
