Vanilla Custard Cream Squares

These Vanilla Custard Cream Squares are a delightful study in contrast: a buttery, shortbread-style crust topped with a silky, rich pastry cream. The key to this dessert is the cornstarch-thickened custard, which provides enough structure to be sliced into clean squares while still maintaining a “melt-in-your-mouth” texture. It’s an elegant, understated treat that pairs perfectly with a cup of tea or coffee.

Vanilla Custard Cream Squares

Ingredients:

How To Make Vanilla Custard Cream Squares

Step 1: Bake the Crust: Preheat your oven to 350°F. In a medium bowl, combine the flour, sugar, salt, and cold cubed butter. Use your fingers or a pastry cutter to work the butter into the dry ingredients until it looks like coarse crumbs. Press this mixture firmly into the bottom of a lined 8×8-inch pan. Bake for 18/22 minutes until lightly golden.

Step 2: Whisk the Custard Base: In a saucepan, whisk together the sugar and cornstarch—this prevents the starch from clumping. Slowly whisk in the milk and the egg yolks until the mixture is a uniform yellow color.

Step 3: Thicken the Cream: Place the saucepan over medium heat.

Tip: You must stir constantly with a whisk or heat-proof spatula, making sure to scrape the corners of the pan. If you stop stirring, the eggs may scramble or the bottom may scorched.

Cook for 5/7 minutes until the mixture thickens into a smooth, heavy cream.

Step 4: Finish and Assemble: Remove the custard from the heat and stir in the 2 tablespoons of butter, vanilla, and a pinch of salt. Pour the warm custard directly over your cooled crust and smooth the top with a spatula.

Step 5: Chill and Set: Refrigerate the pan for at least 1 hour (though 2/3 hours is better for cleaner slices) until the custard is fully set.

Step 6: Serve: Lift the parchment paper to remove the block from the pan. Slice into squares and dust with powdered sugar just before serving.