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Vanilla Custard Cream Squares

A simple yet elegant dessert with a buttery shortcrust base topped with a smooth vanilla custard, perfect for potlucks and gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

Shortcrust Ingredients
  • 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 large egg yolk For the crust.
Custard Ingredients
  • 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 with 2 tablespoons cornstarch + 1 tablespoon flour in a pinch.
  • 2 large egg yolks For the custard.
  • 1 teaspoon vanilla extract Use pure vanilla for best flavor.
  • 1 pinch salt For the custard.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish lightly.
  2. 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.
  3. Add the egg yolk and mix until a soft dough forms. Press the dough evenly into the bottom of the prepared dish.
  4. Bake the crust for 15–20 minutes, or until it turns a light golden color. Remove from oven and let cool slightly.
Custard Preparation
  1. In a saucepan, whisk together the milk, sugar, cornstarch, egg yolks, vanilla extract, and a pinch of salt until smooth.
  2. Cook the mixture over medium heat, stirring constantly until it thickens to a pudding-like consistency, usually 5–8 minutes.
  3. Remove the saucepan from the heat and pour the custard over the baked crust, spreading evenly.
  4. Cover the dish and refrigerate until the custard is completely set, at least 2 hours (overnight is ideal).
Serving
  1. Cut into squares and serve chilled.

Notes

For a dairy-free version, use a vegan butter alternative for the crust and a full-fat unsweetened plant milk for the custard. Optional: Add a teaspoon of lemon zest for flavor. Store in an airtight container in the fridge for up to 3–4 days.