Vanilla Custard Cream Squares
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I still remember the first time I layered the silky custard over that crisp, buttery shortcrust — a simple dessert that somehow feels both nostalgic and elegant. Vanilla Custard Cream Squares are exactly that: a bakeable shortbread-style base topped with a smooth, vanilla-forward custard, chilled and cut into tidy squares. It’s perfect for potlucks, school bake sales, and those evenings when you want something sweet but not fussy. If you’ve enjoyed old-school creamy bars, you might also like this cream custard pie that follows the same comforting flavor profile.
Why you’ll love this dish
These squares hit a comforting sweet spot: a tender, buttery crust with a silky custard that sets firm enough to slice, yet still melts on the tongue. They’re crowd-pleasers — kids love the creamy texture, and adults appreciate the restrained sweetness and classic vanilla. The recipe is fast to assemble, uses pantry staples, and scales easily if you need more.
“Light, nostalgic, and genuinely addictive — everyone at the family gathering asked for the recipe.” — a friend after my first batch
This recipe is especially handy for:
- Weeknight desserts when you want something straightforward.
- Brunch spreads where you need easy-to-transport squares.
- Holiday trays, because they look as good as they taste and are easy to portion.
How this recipe comes together
Before you bake, here’s the quick process overview so nothing surprises you:
- Make the short crust by rubbing butter into flour and powdered sugar, then bind with one egg yolk.
- Press the dough into a greased dish and blind-bake until light golden.
- Whisk the custard ingredients together and cook gently until it thickens.
- Pour the hot custard over the warm crust, chill until fully set, then slice into bars.
Knowing this flow helps you plan: the custard must be hot enough when poured to settle smoothly onto the crust, and chilling time is mostly passive — great for prepping ahead.
What you’ll need
- 1 cup all-purpose flour (use pastry flour for a slightly more tender crust)
- 1/4 cup butter, softened (unsalted; add a pinch more salt if using salted butter)
- 1/4 cup powdered sugar (confectioners’ sugar)
- 1 egg yolk (for the crust)
- 1 cup milk (whole milk gives best richness; 2% will still work)
- 1/2 cup sugar (for the custard)
- 3 tablespoons cornstarch (for thickening; can substitute 2 tablespoons cornstarch + 1 tbsp flour in a pinch)
- 2 egg yolks (for the custard)
- 1 teaspoon vanilla extract (use pure vanilla for best flavor)
- Pinch of salt
Notes on swaps and extras:
- For a dairy-free version, use a vegan butter alternative for the crust and a full-fat unsweetened plant milk (like oat) for the custard; texture will vary.
- If you want a slightly richer custard, replace 1/4 cup of the milk with heavy cream.
- For a citrus lift, add a teaspoon of lemon zest to the custard (see a tangy alternative like these creamy lemon squares for inspiration).
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish lightly.
- In a bowl, combine the flour and powdered sugar. Add the softened butter and work it in with your fingertips (or a pastry cutter) until the mixture resembles coarse crumbs.
- Add the single egg yolk and mix until a soft dough forms. Press the dough evenly into the bottom of the prepared dish.
- Bake the crust for 15–20 minutes, or until it turns a light golden color. Remove from oven and let cool slightly while you make the custard.
- In a saucepan, whisk together the milk, sugar, cornstarch, the two egg yolks, vanilla extract, and a pinch of salt until smooth and no lumps remain.
- Cook the mixture over medium heat, stirring constantly with a whisk or heatproof spatula. Keep stirring as it thickens — you want a pudding-like consistency. This usually takes 5–8 minutes.
- Once thickened, remove the saucepan from the heat and pour the hot custard over the baked crust, spreading evenly.
- Cover the dish and refrigerate until the custard is completely set, at least 2 hours (overnight is ideal for cleaner slices).
- Cut into squares and serve chilled.
Pro tip: while the custard cooks, stir in a few seconds of vigorous whisking as soon as it starts to thicken to prevent lumps. If a few lumps form, strain the custard through a fine mesh before pouring.
Best ways to enjoy it
These squares are versatile — serve them simply chilled, or dress them up:
- Dust the tops lightly with powdered sugar or cocoa before serving.
- Top with a few fresh berries or a spoonful of fruit compote for acidity.
- Add a dollop of whipped cream and a sprinkle of toasted almond slivers for texture.
- For an afternoon tea, plate them alongside shortbread cookies and herbal tea.
They pair well with coffee, black tea, or a lighter dessert wine. For a brunch spread, balance the sweetness with savory quiche slices or smoked salmon on toast.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3–4 days. Keep them chilled; the custard softens at room temperature.
- Freezing: You can freeze uncut bars wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the fridge overnight before slicing.
- Reheating: These are best served cold, but if you prefer them slightly less chilled, let them sit at room temperature for 15–20 minutes. Avoid microwaving — it can make the custard watery.
Food safety note: because the custard contains eggs and milk, keep it refrigerated and do not leave at room temperature for more than two hours.
Pro chef tips
- Use full-fat milk for the creamiest mouthfeel. Low-fat milks can make the custard less luxurious.
- Tempering eggs: although this recipe whisk-mixes eggs directly into the milk mixture, if you’re worried about curdling, take a small ladle of the hot milk and whisk it into the egg yolks before returning everything to the pan.
- Even crust: press the dough into the pan using the bottom of a measuring cup to get a smooth, even base that bakes uniformly.
- Thickness check: the custard is ready when it coats the back of a spoon and you can run your finger through it without it immediately running back together.
- Clean slices: for neat squares, chill thoroughly and use a knife warmed under hot water (then wiped dry) between cuts.
For a more old-fashioned take on these flavors, you may appreciate the techniques in this old-fashioned vanilla custard pie.
Creative twists
- Chocolate swirl: fold 2–3 tablespoons of melted dark chocolate into half the custard and swirl before chilling.
- Coffee custard: dissolve 1 teaspoon instant espresso into the milk for a coffee lift.
- Coconut cream: replace 1/3 of the milk with coconut milk and sprinkle toasted coconut on top.
- Gluten-free crust: use a 1:1 gluten-free flour blend for the crust and check bake times — you may need a couple extra minutes.
- Lemon-vanilla: add 1 teaspoon lemon zest to the custard for a bright note.
Your questions answered
Q: How long does it take from start to finish?
A: Active hands-on time is about 30–40 minutes. Allow at least 2 hours chilling before serving; overnight gives the cleanest slices.
Q: Can I use whole eggs instead of yolks in the custard?
A: The recipe uses yolks for richness and smooth texture. You can substitute 1 whole egg plus 1 yolk for a slightly lighter custard, but cook gently to avoid scrambling.
Q: What causes a grainy custard and how do I fix it?
A: Graininess usually comes from overheating or not whisking constantly. If it happens, quickly strain the custard through a fine mesh and cool rapidly — chilling can help smooth it slightly, but prevention is best.
Q: Can I make this ahead for a party?
A: Absolutely. Make it the day before, keep covered in the fridge, and slice just before serving for the best presentation.
Conclusion
If you want to compare variations or see similar takes on these creamy bars, check out this detailed version of Vanilla Custard Cream Squares on Vanilla Custard Cream Squares | 12 Tomatoes. For a blog variation with step photos and tips, visit Vanilla Custard Cream Squares – Nina Kneads to Bake (Karpatka). And if you’re curious about a Polish-style twist on custard squares, this take is worth a look: Polish Vanilla Custard Cream Squares | 12 Tomatoes.
Enjoy the balance of buttery crust and velvety custard — and don’t be surprised if this becomes one of your go-to make-ahead desserts.
Vanilla Custard Cream Squares
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish lightly.
- In a bowl, combine the flour and powdered sugar. Add the softened butter and work it in with your fingertips until the mixture resembles coarse crumbs.
- Add the egg yolk and mix until a soft dough forms. Press the dough evenly into the bottom of the prepared dish.
- Bake the crust for 15–20 minutes, or until it turns a light golden color. Remove from oven and let cool slightly.
- In a saucepan, whisk together the milk, sugar, cornstarch, egg yolks, vanilla extract, and a pinch of salt until smooth.
- Cook the mixture over medium heat, stirring constantly until it thickens to a pudding-like consistency, usually 5–8 minutes.
- Remove the saucepan from the heat and pour the custard over the baked crust, spreading evenly.
- Cover the dish and refrigerate until the custard is completely set, at least 2 hours (overnight is ideal).
- Cut into squares and serve chilled.
