Description
These Vanilla Custard Cream Squares feature silky smooth vanilla custard layered over a crisp buttery crust, dusted with powdered sugar. Perfectly balanced and elegant, they’re a delightful treat for teatime, gatherings, or everyday indulgence.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 2 tbsp granulated sugar (for crust)
- 1/4 tsp salt
- 3 egg yolks
- 2 whole eggs
- 1/2 cup granulated sugar (for custard)
- 1/4 cup cornstarch
- 1/8 tsp salt
- 2 cups whole milk
- 1/2 cup heavy cream or half-and-half
- 2 tsp vanilla extract or seeds from 1 vanilla bean
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Combine flour, sugar, and salt in a bowl. Cut in butter until the mixture resembles coarse crumbs. Press evenly into the prepared pan.
- Bake crust for 15 minutes or until lightly golden. Let cool slightly.
- In a bowl, whisk egg yolks, eggs, sugar, cornstarch, and salt until smooth.
- In a saucepan, heat milk and cream until just simmering. Slowly whisk hot milk into the egg mixture to temper.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until thickened and coats the back of a spoon.
- Remove from heat, stir in vanilla, and pour custard over the cooled crust. Smooth the top.
- Chill for at least 2 hours, preferably longer, until completely set.
- Cut into squares and dust with powdered sugar before serving.
Notes
- Add a fruit layer like raspberry jam or fresh berries for extra flavor.
- Use puff pastry for a flakier base, or chocolate drizzle for added richness.
- Serve chilled, and allow to sit at room temp for 10 minutes before serving if too firm.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 13g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 105mg
