Print

Irresistible Vanilla Custard Cream Squares Recipe You Have to Try

Irresistible Vanilla Custard Cream Squares Recipe You Have to Try - Featured Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious Vanilla Custard Cream Squares. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 1/2 cups all-purpose flour, plus extra for dusting
  • 1/2 cup granulated sugar, divided
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, cold and cut into cubes
  • 3 large eggs, separated
  • 2 cups whole milk
  • 1/2 cup cornstarch
  • 2 teaspoons pure vanilla extract
  • Optional: powdered sugar for dusting

Substitution tips: If you’re out of whole milk, full-fat cream or a mix of milk and cream can add even more richness. For a dairy-free version, almond or oat milk works, but the custard will be a bit lighter. You can swap cornstarch with arrowroot powder if preferred.

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan and set aside.
  2. In a large bowl, whisk together the flour, 1/4 cup of the sugar, and salt.
  3. Add the cold butter cubes and use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs, with some pea-sized pieces remaining. This is just how Mama Lu taught me—don’t overwork it!
  4. Press about two-thirds of this crumbly mixture evenly into the bottom of the prepared pan to form the crust. Bake for 15 minutes, or until the edges are lightly golden. Remove from oven and set aside.
  5. While the crust bakes, make the custard filling. In a medium saucepan, combine the milk and remaining 1/4 cup sugar. Warm over medium heat until just simmering — you want it hot but not boiling.
  6. In a separate bowl, whisk together the egg yolks and cornstarch until smooth and pale.
  7. Slowly pour about a cup of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. This prevents scrambling.
  8. Pour the egg yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the custard thickens and coats the back of a spoon — about 5-7 minutes. Remove from heat and stir in the vanilla extract.
  9. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the warm custard, careful not to deflate the mixture. This step makes the custard light and airy, a trick I learned watching Mama Lu’s patient hands.
  10. Pour the custard evenly over the baked crust. Sprinkle the remaining crumb mixture over the top to create a delicate crumb layer.
  11. Return the pan to the oven and bake for an additional 25-30 minutes, or until the top is set and lightly golden.
  12. Allow the squares to cool completely in the pan before slicing into 12 squares. For an extra touch, dust with powdered sugar just before serving.

Find it online: https://claracooking.com/vanilla-custard-cream-squares/