These Vanilla Custard Cream Squares are delicate, elegant treats featuring layers of creamy vanilla custard nestled between crisp pastry or crust. They offer a perfect balance of silky sweetness and buttery texture—ideal for teatime, gatherings, or a refined everyday dessert.

Why You’ll Love This Recipe

I adore how these squares feel elegantly simple yet deeply satisfying. The smooth custard filling melts in my mouth, while the pastry adds just the right amount of buttery crunch. They’re versatile, easy to slice and serve, and always receive compliments whenever I share them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour (for crust or pastry layers)
Butter, cold and cubed
Granulated sugar
Egg yolks and eggs
Milk (whole preferred)
Heavy cream or half-and-half
Cornstarch (for thickening)
Vanilla extract or vanilla bean seeds
Salt
Powdered sugar (optional, for dusting)

Directions

I prepare the crust or pastry base by combining flour, cold butter, a pinch of salt, and some sugar. I cut in the butter until the mixture resembles coarse crumbs, then press it into a lined baking pan.
I bake the crust until it’s lightly golden and set, then allow it to cool slightly.
For the custard, I whisk together eggs, yolks, sugar, cornstarch, and a pinch of salt until smooth.
In a saucepan, I heat milk and cream just until simmering, then slowly temper the egg mixture by whisking in hot liquid.
I return the mixture to the pan and cook gently over medium-low heat, stirring constantly until it thickens enough to coat the back of a spoon.
I stir in vanilla extract (or vanilla bean seeds) and remove from heat.
I pour the warm custard over the cooled crust, smoothing the top evenly, and chill the pan until completely set—at least a few hours.
Once firm, I lift the dessert from the pan or slice it directly into squares. If desired, I dust the tops with powdered sugar before serving.

Servings and Timing

This recipe makes 9–12 squares, depending on slice size.

Prep time: ~15 minutes
Bake crust: ~15 minutes
Custard cook & assembly: ~15 minutes
Chill time: Minimum 2 hours (best chilled longer)
Total time: ~2 hours 45 minutes (active time ~45 minutes)

Variations

Chocolate-drizzled: I drizzle melted dark or white chocolate over the squares before serving.
Fruit layer: I spread a thin layer of raspberry jam or fresh berries between the crust and custard before chilling.
Citrus twist: I add lemon or orange zest to the custard for bright, zesty flavor.
Nutty crunch: I top with toasted almonds or pistachios for extra texture and flavor.

Storage/Reheating

I store these custard cream squares in an airtight container in the fridge for up to 3 days. As they’re best served chilled, I don’t recommend reheating—just let them sit at room temperature for about 10 minutes before serving if they’re too firm.

FAQs

What type of pastry works best for the base?

I prefer a simple butter crust made by mixing flour, cold butter, a touch of sugar, and pressing into the pan—it bakes crisp and buttery without fuss.

Can I use store-bought pastry?

Yes! I sometimes use pre-made puff pastry or shortcrust for convenience—just prebake it until golden before adding the custard.

Do I need to use both eggs and egg yolks?

Using both gives the custard a richer, silkier texture, but you can substitute with all yolks if you want an ultra-creamy custard.

How can I tell when the custard is done cooking?

I look for it to coat the back of a spoon thickly and leave a clean line when I run my finger through—then it’s ready to be poured.

Can I freeze these squares?

I don’t recommend freezing, as the custard can become grainy. Instead, I make and chill them within the fridge—then enjoy fresh.

Conclusion

I find these Vanilla Custard Cream Squares to be a beautifully simple yet elegant dessert—silky custard atop a crisp base, customizable with fruit, citrus, or chocolate. They’re perfect for special occasions or everyday indulgence. Every bite feels smooth, rich, and just a little bit luxurious.