Vanilla Custard Cream Squares are a delightful treat that combine a smooth, creamy vanilla custard with a soft, tender crust. Each bite feels like a little slice of comfort, with just the right amount of sweetness and that lovely custard texture that’s both light and filling. The custard’s rich vanilla flavor is the star here, making these squares perfect for an afternoon snack or a simple dessert.
I love making these because they’re easy to put together, and they always bring smiles around the table. One of my favorite things is how the custard holds its shape while still being silky, which means every square looks just as good as it tastes. When I make these, I often sprinkle a little powdered sugar on top for a simple, pretty finish that makes them feel extra special.
These squares are great served slightly chilled or at room temperature, and I find they pair wonderfully with a cup of tea or coffee. Whenever I bring them to gatherings, they tend to disappear quickly—everyone seems to appreciate a dessert that’s both classic and comforting without being too heavy. It’s a lovely recipe to have on hand when you want something sweet but not too complicated.
Key Ingredients & Substitutions
Shortcrust Pastry: Butter is key here for a tender, flaky crust. Cold butter helps create that texture. If you need a dairy-free option, try vegan butter or coconut oil.
Milk & Vanilla: Whole milk gives the custard its creamy richness. For a lighter version, use 2% milk but the custard may be less thick. Vanilla beans add a deep flavor, but pure vanilla extract works well too.
Egg Yolks & Cornstarch: Egg yolks are vital for thickening and richness. Cornstarch helps stabilize the custard. For a gluten-free version, cornstarch is a great thickener compared to flour.
Heavy Cream: Use well-chilled cream for easy whipping. If you want a dairy-free topping, coconut cream is a good alternative but will add a slight coconut flavor.
How Do You Make a Smooth & Thick Vanilla Custard?
The custard is the heart of this recipe, and it needs gentle handling to avoid lumps:
- Warm the milk with vanilla first to infuse flavor.
- Whisk egg yolks, sugar, and cornstarch until pale to help smooth custard.
- Temper the yolks by slowly whisking in warm milk—don’t pour all at once to avoid scrambling eggs.
- Cook the mixture over medium heat, stirring constantly until it thickens and bubbles gently.
- Remove from heat right after thickening and stir in butter for a glossy finish.
Cover the custard with plastic wrap touching the surface while cooling to prevent a skin from forming.
Equipment You’ll Need
- Food processor – I like it because it quickly mixes the crust ingredients to a perfect crumbly texture.
- Mixing bowls – a few are handy for preparing the custard and whipping the cream together.
- Saucepan – a medium-sized one works well for cooking the custard without splatters.
- Whisk – essential for stirring the custard on the stove to keep it smooth and lump-free.
- 9×13 inch baking pan – perfect for baking the crust and assembling the squares.
- Electric mixer or hand whisk – makes whipping the cream light and fluffy with less effort.
- Spatula and spoon – for spreading the custard and topping evenly.
Flavor Variations & Add-Ins
- Chocolate swirls: Mix melted chocolate into the custard for a rich, chocolaty flavor.
- Lemon zest: Add a teaspoon of lemon zest to the custard for a bright, citrus twist.
- Fruit topping: Top with fresh berries or sliced fruit for added color and sweetness.
- Almond extract: Use a splash of almond extract in the custard or cream for a nutty flavor.
Vanilla Custard Cream Squares
Ingredients You’ll Need:
For the Shortcrust Pastry:
- 2 cups (250g) all-purpose flour
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 2-3 tablespoons cold water
For the Vanilla Custard:
- 4 cups (1 liter) whole milk
- 1 vanilla bean pod, split and seeds scraped (or 2 tsp pure vanilla extract)
- 6 large egg yolks
- 2/3 cup (130g) granulated sugar
- 1/3 cup (40g) cornstarch
- 3 tablespoons unsalted butter
For the Cream Topping:
- 1 cup (240ml) heavy cream, chilled
- 2 tablespoons powdered sugar (plus extra for dusting)
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 45 minutes for preparation and baking, plus at least 3 hours of chilling time so the custard can set properly. Plan ahead to get the best results and enjoy a wonderfully creamy dessert.
Step-by-Step Instructions:
1. Prepare the Pastry Base:
Preheat your oven to 350°F (175°C). In a food processor, mix the flour and sugar. Add cold, cubed butter and pulse until the mixture looks like coarse crumbs. Add the egg yolk and 2 tablespoons cold water, pulsing until the dough just comes together. Add a little more water if needed. Shape the dough into a disk, wrap it in plastic, and chill for about 30 minutes.
2. Bake the Pastry:
Roll out the chilled dough on a lightly floured surface to fit a 9×13 inch (23×33 cm) baking pan. Press the dough evenly into the pan and prick the bottom lightly with a fork to prevent bubbling. Bake for 15-20 minutes until golden. Remove from the oven and let it cool completely.
3. Make the Vanilla Custard:
In a saucepan, heat the milk with the vanilla bean seeds and pod (or vanilla extract) over medium heat until it’s almost boiling. Take it off the heat and let it steep for 10 minutes if using a vanilla bean. Meanwhile, whisk egg yolks with sugar and cornstarch in a bowl until smooth and pale. Remove the vanilla pod if used. Slowly whisk the warm milk into the egg mixture to temper the eggs. Pour everything back into the saucepan and cook on medium, stirring constantly, until the custard thickens and bubbles (about 5-7 minutes). Remove from heat, stir in butter until smooth, and pour the custard evenly over the cooled pastry. Cover with plastic wrap pressed onto the custard surface and chill for at least 3 hours.
4. Prepare the Cream Topping:
Whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe this cream layer evenly over the chilled custard.
5. Assemble and Serve:
Sprinkle a good dusting of powdered sugar on top. Cut into squares and enjoy slightly chilled or at room temperature.
Can I Use Frozen Puff Pastry Instead of Making the Shortcrust Pastry?
Yes, you can use frozen puff pastry as a shortcut! Just thaw it completely according to package instructions and bake as directed until golden. Keep in mind the texture will be flakier and lighter compared to a shortcrust base.
How Should I Store Leftover Vanilla Custard Cream Squares?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep them chilled to maintain the custard’s texture and freshness. Avoid freezing as it can affect the cream topping’s consistency.
Can I Make the Custard Ahead of Time?
Absolutely! You can prepare the custard up to a day in advance and refrigerate it covered with plastic wrap pressed directly onto the surface. This prevents a skin from forming and saves time on assembly day.
What’s the Best Way to Reheat These Squares?
Since this is a chilled dessert, it’s best enjoyed cold or at room temperature. Avoid microwaving or reheating, as warming can cause the custard and cream to lose their texture.
