Vanilla Custard Cream Squares
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.
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.