Vanilla Custard Cream Squares
Vanilla Custard Cream Squares are a delicious layered dessert featuring a flaky puff pastry base and a rich, creamy vanilla custard filling. Topped with another layer of pastry and dusted with powdered sugar, these squares are both elegant and indulgent. Perfect for parties or special occasions, they offer a delightful balance of crisp texture and smooth, sweet custard in every bite.
Equipment
- Mixing bowls
- Whisk
- Medium saucepan
- Measuring cups and spoons
- 9×9-inch baking pan
- Spatula
- Electric mixer or hand whisk (for whipped cream)
- Fine mesh sieve (optional, for smoothing custard)
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
For the custard:
- 2 cups whole milk
- 1 cup heavy cream
- ¼ cup granulated sugar
- 5 large egg yolks
- 3 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
For the whipped cream topping:
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Make the crust
- In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar until everything is well combined and the crumbs stick together when you press them. Press this mixture firmly into the bottom of a 9×9 inch baking pan so it forms an even layer. Pop it in the fridge while you get the custard ready.
Step 2: Warm up the milk and cream
- In a saucepan, pour in the whole milk, heavy cream, and sugar. Heat it over medium heat, stirring occasionally, just until it’s warm and the sugar dissolves—don’t let it boil.
Step 3: Mix the eggs and cornstarch
- In a separate bowl, whisk the egg yolks and cornstarch until smooth and lighter in color. Slowly add about half a cup of the warm milk mixture into the eggs while whisking constantly. This step warms the eggs gently so they don’t scramble.
Step 4: Cook the custard
- Pour the egg mixture back into the saucepan with the rest of the milk. Keep cooking over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (this usually takes around 5 to 7 minutes). Take it off the heat, stir in the vanilla, and if you want it super smooth, strain it through a fine mesh sieve.
Step 5: Put it all together and chill
- Pour the custard over your chilled crust and spread it out evenly. Cover the pan with plastic wrap and refrigerate for at least 3 hours, or until the custard is firm.
Step 6: Make the whipped cream and serve
- Right before you’re ready to eat, whip the heavy cream with powdered sugar and vanilla until it holds stiff peaks. Spread or pipe the whipped cream on top of the custard. Slice into squares and serve cold.