Luxurious Vanilla Custard Cream Squares Recipe

Do you remember walking past the window of a high-end patisserie, mesmerized by the rows of perfectly sliced, wobble-inducing custard treats? There is something undeniably sophisticated about the combination of a crisp, buttery base and a silky, rich filling. These Vanilla Custard Cream Squares bring that bakery-quality elegance right into your home kitchen.

While they look impressive, they are surprisingly approachable to make. The secret lies in the contrast: the snap of the shortbread against the smooth, velvet-like texture of the vanilla bean custard. Whether you are hosting an afternoon tea or simply craving a comforting dessert, these squares are pure perfection.

Ingredients

Precision is the hallmark of great baking. Here is the list of ingredients you will need to create these delightful Vanilla Custard Cream Squares:

Ingredient	Quantity	Notes
Unsalted Butter	1 cup (227g)	Softened to room temperature
Granulated Sugar	1/2 cup (100g)	For the base
All-Purpose Flour	2 cups (240g)	Spooned and leveled
Salt	1/4 tsp	Balances the sweetness
Egg Yolks	3 large	The heart of the custard richness
Granulated Sugar	1/2 cup (100g)	For the filling
All-Purpose Flour	1/4 cup (30g)	Used to thicken the custard
Whole Milk	2 cups (480ml)	Full-fat milk works best
Vanilla Extract	1 tsp	Pure vanilla extract or bean paste
Salt	Pinch	To enhance flavor
Powdered Sugar	As needed	For a snowy dusting
Fresh Berries	Optional	Tart raspberries or strawberries work well

Timing

This recipe requires a bit of patience for the setting process, but the active cooking time is quite manageable.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Chilling Time: 4 hours
• Total Time: ~4 hours 50 minutes (Mostly hands-off setting time)

Step-by-Step Instructions

Step 1: Prepare the Shortbread Base

Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.

In a large mixing bowl or stand mixer, beat the softened butter and 1/2 cup granulated sugar until light and creamy (about 2-3 minutes).

Add the flour and salt. Mix on low speed just until a crumbly dough forms.

Press the dough firmly and evenly into the bottom of the prepared pan.

Bake for 20-25 minutes, or until the edges are lightly golden brown. Remove from the oven and let it cool completely on a wire rack.

• Tip: Use the bottom of a measuring cup to press the dough down to ensure an even, flat layer.

Step 2: Whisk the Custard Base

While the crust is cooling, prepare the filling. In a medium heat-proof bowl, whisk together the egg yolks and 1/2 cup sugar until pale yellow. Sift in the 1/4 cup flour and whisk until smooth and no lumps remain.

Step 3: Heat the Milk

In a medium saucepan, heat the milk over medium heat until it just begins to simmer (look for small bubbles around the edges). Do not let it come to a rolling boil.

Step 4: Temper the Eggs

This is the crucial step to prevent scrambled eggs. Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture while whisking constantly and vigorously. This warms the eggs up.

Once tempered, pour the egg mixture back into the saucepan with the remaining hot milk.

Step 5: Cook the Custard

Return the saucepan to medium-low heat. Cook, whisking constantly, until the mixture thickens significantly and creates large bubbles that “bloop” on the surface. This usually takes about 5–8 minutes.

Remove from heat and stir in the vanilla extract and a pinch of salt.

• Tip: If you see any small lumps, don’t panic! Simply push the hot custard through a fine-mesh sieve for a perfectly smooth finish.

Step 6: Assemble and Chill

Pour the hot custard directly over the cooled shortbread crust. Smooth the top with an offset spatula.

Let it cool to room temperature, then cover with plastic wrap. Press the plastic wrap directly onto the surface of the custard to prevent a “skin” from forming.

Refrigerate for at least 4 hours, or overnight, until completely set and firm.

Step 7: Slice and Serve

Using the parchment paper overhang, lift the square out of the pan. Slice into 12-16 squares. Dust generously with powdered sugar just before serving.

Nutritional Information

Here is an estimated nutritional breakdown for one square (based on 16 servings):

• Calories: 210 kcal
• Fat: 13 g (Saturated: 8 g)
• Carbohydrates: 21 g (Sugar: 10 g)
• Protein: 3 g
• Cholesterol: 75 mg
• Sodium: 45 mg

Data indicates that egg yolks provide essential vitamins A, D, E, and K, along with healthy fats, though moderation is key due to cholesterol content.

Healthier Alternatives

If you are looking to lighten up these Vanilla Custard Cream Squares, consider these modifications:

• Whole Wheat Flour: Swap half of the all-purpose flour in the base for white whole wheat flour. It adds a nutty flavor and fiber without making the crust too dense.
• Sugar Substitute: Use a monk fruit or erythritol sweetener blend instead of granulated sugar to reduce the calorie count and glycemic impact.
• Low-Fat Milk: While whole milk provides the best texture, you can use 2% milk, though the custard will be slightly less rich.
• Dairy-Free: Substitute the butter with vegan butter blocks and the milk with full-fat oat milk or almond milk (note that the flavor profile will change slightly).

Serving Suggestions

These squares are versatile enough for casual snacks or elegant desserts.

• Afternoon Tea: Serve alongside Earl Grey tea or a dark roast coffee to cut through the richness of the custard.
• Fruit Topping: A single fresh raspberry or a slice of strawberry on top adds a pop of color and tartness.
• Sauce Drizzle: For decadence, drizzle with salted caramel or dark chocolate ganache before serving.

Common Mistakes to Avoid

To ensure your squares are bakery-worthy, watch out for these pitfalls:

• Scrambling the Eggs: Pouring hot milk too fast into yolks cooks them instantly. Solution: Pour the hot milk in a slow, thin stream while whisking madly (tempering).
• Soggy Crust: Pouring custard on a hot crust can make it soggy. Solution: Ensure the shortbread base is fully cooled before adding the filling.
• Under-thickening: Taking the custard off the heat too soon. Solution: The custard must bubble and feel heavy on the whisk. The flour needs to cook out to thicken properly.

Storing Tips

Since these contain dairy and eggs, proper storage is essential.

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The crust may soften slightly over time.
• Freezing: Freezing is not recommended for this type of starch-thickened custard, as it tends to separate and weep water when thawed, ruining the silky texture.

Conclusion

These Vanilla Custard Cream Squares are a testament to the beauty of simple ingredients coming together. The buttery crunch of the shortbread paired with the cool, creamy vanilla filling is a match made in heaven. It’s a classic dessert that never goes out of style.

We hope you enjoy making and savoring this dish as much as we do. Try it out and let us know in the comments how it turned out for you! We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, healthy recipes delivered straight to your inbox.

FAQs

Q1. Can I use cornstarch instead of flour for the custard?

Yes. You can substitute the 1/4 cup flour with about 2 tablespoons of cornstarch. Cornstarch has twice the thickening power of flour, so you need less. This will also make the filling gluten-free (if you also use GF flour for the base).

Q2. Why did my custard not set?

This usually happens if the custard wasn’t cooked long enough on the stove. It needs to come to a gentle boil to activate the starch gelatinization. If it was undercooked, it will remain runny even after chilling.

Q3. Can I use vanilla bean paste?

Absolutely! In fact, vanilla bean paste is preferred if you have it. It provides those lovely little black specks of vanilla in the custard, which looks very professional and adds a deeper flavor.