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Irresistible Vanilla Custard Cream Squares You Need to Try Today - Featured Image

Irresistible Vanilla Custard Cream Squares You Need to Try Today

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

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 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.

Instructions

  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.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

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