Hello, dessert lovers! 🙋♀️ Discover the magic of Vanilla Custard Cream Squares, a heavenly blend of silky custard and buttery pastry that melted my heart! This Elegant Dessert Treat is perfect for any occasion, from cozy family nights to dazzling dinner parties. With a melt-in-your-mouth texture and a hint of vanilla sweetness, these squares are a must-try. Let’s whip up some Vanilla Custard Cream Squares to impress your loved ones!
Ingredients for Vanilla Custard Cream Squares
Here’s what you’ll need for Vanilla Custard Cream Squares (makes 8 servings):
- 1 packet (250g) shortcrust pastry
- 2 cups (480ml) full-fat milk
- ½ cup (100g) sugar
- 1 vanilla bean or 1 tbsp (15ml) vanilla extract
- 3 large egg yolks (60g)
- 2 tbsp (16g) cornstarch
- 1 tbsp (14g) unsalted butter
- 1 cup (240ml) heavy cream
- Powdered sugar for dusting
Equipment
- Tart pan (9-inch)
- Rolling pin
- Saucepan
- Medium bowl
- Whisk
- Piping bag (optional)
- Wire rack
Ingredient Tips
- Shortcrust Pastry: Use pre-made or homemade for a crisp base; chill before rolling.
- Vanilla: Vanilla bean for depth, extract as a quick sub.
- Egg Yolks: Fresh for rich custard; avoid overcooking.
- Heavy Cream: Whip to soft peaks for lightness.
- Cornstarch: Thickens custard; measure accurately.
Directions for Vanilla Custard Cream Squares
Let’s create these delightful Vanilla Custard Cream Squares!
Preheat Oven and Prepare Pastry
I preheat my oven to 350°F (175°C) and roll out the shortcrust pastry, pressing it into a tart pan. I blind-bake for 15–20 minutes until golden, then let it cool completely.
Heat Milk Mixture
In a saucepan, I heat 2 cups milk, ½ cup sugar, and vanilla over medium heat until steaming, stirring gently.
Whisk Egg Yolks and Cornstarch
In a bowl, I whisk 3 egg yolks and 2 tbsp cornstarch until smooth, preparing to temper them.
Combine and Thicken Custard
I slowly pour the hot milk into the yolk mixture, whisking constantly, then return it to the saucepan. I cook over low heat, whisking until it thickens into a silky custard, then stir in 1 tbsp butter and cool slightly.
Fill and Chill
I pour the custard into the cooled pastry, smoothing the top, and chill in the fridge for at least 2 hours until set.
Whip and Top Cream
I whip 1 cup heavy cream to soft peaks, then pipe or spoon it over the chilled custard.
Dust and Serve
I dust with powdered sugar before serving for a finishing touch.
Nutrition
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours (includes chilling)
- Servings: 8
- Calories: ~320 kcal per serving
- Macros per Serving: 28g carbs, 5g protein, 20g fat, 1g fiber
- Nutrition Highlights: Creamy and rich with natural vanilla flavor.
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Vanilla Custard Cream Squares
Try these twists for a stunning Elegant Dessert Treat:
- Crust Swap: Use a graham cracker or shortbread crust in Vanilla Custard Cream Squares, inspired by Food and Tips’ Pumpkin Muffins with Streusel Topping.
- Citrus Twist: Add 1 tsp lemon zest to the custard, per Food and Tips’ Cinnamon Cream Cheese Cookies.
- Choco Delight: Mix 2 tbsp melted chocolate into the custard, per Food and Tips’ White Chocolate Caramel Drizzle Cookies.
- Gluten-Free Option: Use almond flour for the crust, per Food and Tips’ Chocolate Overnight Oats.
- Berry Topping: Add fresh raspberries or blueberries before serving.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a creamy match.
- Serve with Food and Tips’ Easy Peanut Butter Cookies for a dessert spread.
- Enjoy with Food and Tips’ Cucumber Blueberry Feta Salad for contrast.
Storage
I store Vanilla Custard Cream Squares covered in the fridge for up to 3 days; the custard stays creamy, and the crust stays crisp. For freezing, I freeze without powdered sugar for up to 1 month, thawing in the fridge before serving. Pro tip: Chill overnight for best flavor melding!
Serving Tips
- Presentation: Arrange on a platter with a mint sprig or berries for elegance.
- Pairings: Serve with coffee, tea, or Food and Tips’ Coconut Cooler for a treat.
- Toppings: Add sugared cranberries or cinnamon for seasonal flair.
- Portion Size: Cut into 8 equal squares; perfect for sharing.
- Occasions: Ideal for holidays, birthdays, or cozy Elegant Dessert Treat moments with Vanilla Custard Cream Squares.
FAQs About Vanilla Custard Cream Squares
Here are answers to common questions about making Vanilla Custard Cream Squares:
Can I use a different crust?
Yes, graham cracker or shortbread works; adjust baking time slightly.
What if I don’t have vanilla beans?
Use 1 tbsp vanilla extract for similar flavor.
How do I prevent curdled custard?
Temper eggs slowly with hot milk and cook on low heat.
Can I skip the whipped cream?
Yes, dust with cocoa powder or serve plain—still delicious!
Is this Elegant Dessert Treat kid-friendly?
My 6-year-old loves it! Add sprinkles for fun.
More Dessert Recipes You’ll Love
- Grilled Peach Sundaes: The Perfect Summer Dessert
- Watermelon Fruit Cake: A Refreshing Summer Dessert
- Honeycomb Cheesecake – A Floral Summer Dessert
Conclusion
Vanilla Custard Cream Squares are the ultimate Elegant Dessert Treat, blending silky custard with a crisp pastry base and light whipped cream. Easy yet sophisticated, they’re perfect for any gathering. Try Vanilla Custard Cream Squares and share your favorite twists in the comments—I’m always excited for new ideas!
Vanilla Custard Cream Squares
Ingredients
- 1 packet 250g shortcrust pastry
- 2 cups 480ml full-fat milk
- ½ cup 100g sugar
- 1 vanilla bean or 1 tbsp 15ml vanilla extract
- 3 large egg yolks 60g
- 2 tbsp 16g cornstarch
- 1 tbsp 14g unsalted butter
- 1 cup 240ml heavy cream
- Powdered sugar for dusting
Instructions
Preheat Oven and Prepare Pastry
- I preheat my oven to 350°F (175°C) and roll out the shortcrust pastry, pressing it into a tart pan. I blind-bake for 15–20 minutes until golden, then let it cool completely.
Heat Milk Mixture
- In a saucepan, I heat 2 cups milk, ½ cup sugar, and vanilla over medium heat until steaming, stirring gently.
Whisk Egg Yolks and Cornstarch
- In a bowl, I whisk 3 egg yolks and 2 tbsp cornstarch until smooth, preparing to temper them.
Combine and Thicken Custard
- I slowly pour the hot milk into the yolk mixture, whisking constantly, then return it to the saucepan. I cook over low heat, whisking until it thickens into a silky custard, then stir in 1 tbsp butter and cool slightly.
Fill and Chill
- I pour the custard into the cooled pastry, smoothing the top, and chill in the fridge for at least 2 hours until set.
Whip and Top Cream
- I whip 1 cup heavy cream to soft peaks, then pipe or spoon it over the chilled custard.
Dust and Serve
- I dust with powdered sugar before serving for a finishing touch.
Notes
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