Irresistible Vanilla Custard Cream Squares You Need to Try Today

There’s something wonderfully nostalgic about Vanilla Custard Cream Squares that always transports me back to those early mornings in my mum’s kitchen in Devon. The house would be filled with the warm scent of vanilla and cinnamon, and I’d be quietly stealing spoonfuls of custard before breakfast. These squares aren’t just a treat; they’re little parcels of comfort, of memories folded into buttery layers and silky custard. They remind me that food is a storyteller — whispering tales of laughter, tea-stained notebooks, and those cozy Sundays shared around a table that’s far too small for the number of people packed around it.

Why You’ll Love This Vanilla Custard Cream Squares

Vanilla Custard Cream Squares are one of those recipes that feel like a hug from the inside. They bring together the flaky tenderness of a shortcrust base, the smooth sweetness of homemade custard, and a delicate dusting of powdered sugar that makes every bite feel special. Growing up in the rolling countryside of Devon, these were the kinds of treats my mum baked to mark simple celebrations — nothing extravagant, just enough to bring a sparkle to our eyes and draw the family together.

What I adore about these squares is their versatility. Whether you’re serving them at a casual afternoon tea or as a comforting finish to a Sunday roast, they feel utterly at home. When I first started baking, I remember trying to perfect the custard — my mum’s gentle voice reminding me to keep stirring, to be patient, to trust the process. It’s that slow, mindful approach that makes these Vanilla Custard Cream Squares so rewarding. They’re a little bit of magic, made with love and time.

Ingredients You’ll Need for This Vanilla Custard Cream Squares

• 1 1/2 cups (190g) all-purpose flour, plus extra for dusting
• 1/2 cup (115g) unsalted butter, chilled and cubed
• 1/4 cup (50g) granulated sugar
• 1 large egg yolk
• 2 tablespoons cold water
• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 3 tablespoons cornstarch
• 4 large egg yolks
• 1 vanilla bean pod (or 2 teaspoons pure vanilla extract)
• Powdered sugar, for dusting

Substitution suggestions: For a dairy-free version, try coconut milk instead of whole milk and use a vegan butter substitute. If you don’t have a vanilla bean, pure vanilla extract works wonderfully, though a vanilla bean lends a more aromatic depth that’s worth seeking out if you can.

Nutrition Facts

• Calories: Approximately 280 per serving (1 square)
• Protein: 5g
• Fat: 12g
• Carbohydrates: 35g
• Fiber: 1g
• Sugar: 18g
• Sodium: 70mg

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Steps to Create Your Vanilla Custard Cream Squares

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch baking pan and line it with parchment paper, leaving some overhang for easy removal later.
2. To make the shortcrust pastry, sift the flour into a large bowl. Add the chilled butter cubes and rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs — just like my mum taught me, patience is key here to avoid warming the butter too much.
3. Stir in the granulated sugar. Then, gently mix in the egg yolk and cold water, combining until a soft dough forms. If it feels too dry, add a splash more water, but be cautious — the dough should hold together without being sticky.
4. Shape the dough into a flat disc, wrap it in cling film, and chill in the fridge for at least 30 minutes. This resting time lets the gluten relax, preventing tough pastry.
5. Roll out the dough on a lightly floured surface to fit your baking pan. Transfer it gently to the pan, pressing it evenly across the base and up the sides. Prick the base all over with a fork to prevent puffing during baking.
6. Bake the pastry blind (with baking beans or rice) for 15 minutes. Then remove the beans and bake for another 10 minutes until golden brown. I remember watching the oven window, smelling that buttery aroma filling the kitchen, a sure sign it’s almost time for the custard.
7. While the base cools, make the custard. Split the vanilla bean pod lengthwise and scrape out the seeds. In a saucepan, combine the milk with the vanilla seeds and pod, warming gently until just below boiling. Remove from heat and let it infuse for 10 minutes.
8. In a bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and pale. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
9. Return the mixture to the saucepan and cook over medium heat, stirring continuously with a wooden spoon until the custard thickens — this took me a few tries to perfect, but patience and constant stirring are your best friends here.
10. Remove the vanilla pod and pour the custard over the baked pastry base. Smooth the top with a spatula and allow it to cool completely at room temperature before chilling in the fridge for at least two hours to set.
11. Once set, dust generously with powdered sugar and cut into neat squares. I find using a sharp knife dipped in hot water helps achieve clean edges without cracking the custard.

Tips for Making the Best Vanilla Custard Cream Squares

I’ve learned over the years that the difference between a good custard and a great one lies in the details. Here are a few pointers that have served me well, passed down from my mum’s tea-stained notebooks to my own kitchen: Learn more: Irresistible Maple Donut Recipe You Need to Try Today

• Don’t rush the custard: Stirring continuously and cooking gently prevents lumps and gives you that silky texture.
• Use fresh ingredients: Especially fresh eggs and real vanilla — it makes all the difference.
• Chill the dough: This step is crucial for a tender, flaky base.
• Blind bake the crust: Prevents sogginess, keeping your squares crisp and light.
• Sharp knife for cutting: Wiping the blade clean between cuts keeps your squares looking neat and inviting.
• Make ahead: These squares improve after a few hours in the fridge, making them perfect for prepping the day before a gathering.

Serving Suggestions and Pairings

Vanilla Custard Cream Squares are delightfully simple on their own, but I love to dress them up depending on the occasion. In Devon, we’d often enjoy these with a steaming pot of strong English breakfast tea, the tannins cutting through the sweetness just right. On more indulgent days, a dollop of lightly whipped cream or a few fresh berries offer a lovely contrast of textures and flavours.

For a festive touch, you might sprinkle a little cinnamon or nutmeg on top, recalling those apple crumble scents from my childhood kitchen. Or pair the squares with a sharp fruit compote — rhubarb or blackberry work beautifully — to add a tart brightness that balances the custard’s creaminess.

Storage and Reheating Tips

One of the beauties of Vanilla Custard Cream Squares is that they keep well, making them a perfect make-ahead dessert. Store them in an airtight container in the fridge for up to three days. The custard will firm up nicely, and the pastry will stay crisp.

If you prefer your custard a little softer, you can bring the squares to room temperature before serving. I wouldn’t advise reheating in the oven as the custard can curdle or separate — these are best enjoyed chilled or gently warmed by the ambient kitchen warmth.

Frequently Asked Questions

What are the main ingredients for Vanilla Custard Cream Squares?

The main ingredients for Vanilla Custard Cream Squares include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Vanilla Custard Cream Squares?

The total time to make Vanilla Custard Cream Squares includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Vanilla Custard Cream Squares ahead of time?

Yes, Vanilla Custard Cream Squares can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Vanilla Custard Cream Squares?

Vanilla Custard Cream Squares pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Vanilla Custard Cream Squares suitable for special diets?

Depending on the ingredients used, Vanilla Custard Cream Squares may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Vanilla Custard Cream Squares are more than a recipe — they’re a slice of my Devon childhood, a memory baked into buttery layers and sweet, velvety custard. Every time I make them, I’m reminded of my mum’s kitchen, that cozy cottage filled with laughter and the aroma of something magical. It’s a gentle reminder that food isn’t just for eating; it’s for remembering, for sharing, and for creating moments that linger long after the last crumb is gone.

So, whether you’re pulling these squares out for a tea party, a quiet afternoon treat, or a festive gathering, I hope they bring you the same warmth and joy they’ve brought me over the years. Happy baking!