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–+ servings
Vanilla Custard Cream Squares

Satisfy Your Sweet Tooth with Vanilla Custard Cream Squares

Enjoy delightful Vanilla Custard Cream Squares, a charming dessert that combines silky custard and a buttery crust.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 3 hours
Total Time 3 hours 40 minutes
Servings: 9 squares
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-purpose flour
  • 1/2 cup Unsalted butter (softened)
  • 1/4 cup Granulated sugar can use brown sugar
For the Custard
  • 2 cups Whole milk can use almond or soy milk
  • 1/2 cup Granulated sugar for custard
  • 4 large Egg yolks replace with applesauce for egg-free
  • 1 teaspoon Pure vanilla extract or vanilla bean paste
For Serving
  • powdered sugar Powdered sugar optional
  • fresh fruit Fresh fruit optional for garnish

Equipment

  • mixing bowl
  • Medium Saucepan
  • whisk
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine all-purpose flour, softened unsalted butter, and granulated sugar. Mix until crumbly. Press into the bottom of a greased 9x9-inch baking dish. Bake for 15-20 minutes until lightly golden, then cool completely.
  2. In a medium saucepan, whisk together whole milk, granulated sugar, and egg yolks. Heat over medium, stirring constantly, until thickened (10-12 minutes).
  3. Remove from heat and stir in pure vanilla extract. Allow to cool slightly.
  4. Pour the warm custard over the cooled crust, spreading evenly. Tap to remove air bubbles. Chill for at least 2-3 hours, until set.
  5. Cut into squares, dust with powdered sugar, and serve with fresh fruit if desired.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

For best results, allow the custard to fully set and chill properly before cutting.

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