Classic Vanilla Custard Cream Squares

Here is a detailed recipe to create these delicious treats.

---

Recipe: Classic Vanilla Custard Cream Squares

This recipe creates a dessert with a shortbread-like crust and a thick, pastry-cream-style vanilla layer, finished with a simple glaze.

Yields: 9 large squares or 12 smaller rectangles

Prep time: 30 minutes

Chill time: At least 4 hours (overnight is best)

---

Ingredients

For the Crust:

· 1 ½ cups (190g) all-purpose flour
· ½ cup (100g) granulated sugar
· ¾ cup (170g) cold unsalted butter, cubed
· Pinch of salt

For the Vanilla Custard Layer:

· 2 cups (480ml) whole milk
· ½ cup (100g) granulated sugar
· ¼ cup (30g) cornstarch
· 3 large egg yolks
· 1 large whole egg
· 2 teaspoons pure vanilla extract or 1 teaspoon vanilla bean paste
· 2 tablespoons (28g) unsalted butter

For the Optional Glaze:

· 1 cup (120g) powdered sugar
· 2-3 tablespoons milk or cream
· ½ teaspoon vanilla extract

---

Instructions

Part 1: Making the Crust

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line an 8×8 inch or 9×9 inch baking pan with parchment paper, leaving some overhang on two sides. This will make it easy to lift the entire square out later.
2. Combine Ingredients: In a food processor (or a bowl using a pastry cutter), pulse together the flour, sugar, and salt. Add the cold, cubed butter and pulse (or cut in) until the mixture resembles coarse crumbs and starts to clump together.
3. Press into Pan: Transfer the mixture to the prepared pan. Press it down very firmly and evenly into the bottom. Use the bottom of a measuring cup to get a perfectly compact and level base.
4. Bake: 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. Do not add custard to a hot crust.

Part 2: Making the Vanilla Custard

1. Heat Milk: In a medium saucepan, heat the milk over medium heat until it just begins to steam. Do not let it boil. Remove from heat.
2. Whisk Sugar and Eggs: In a separate medium bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and whole egg, and whisk vigorously until the mixture is smooth, thick, and pale yellow.
3. Temper the Eggs: This is the key to a smooth custard! While whisking the egg mixture constantly, slowly pour in about ½ cup of the hot milk to gently warm the eggs. This prevents them from scrambling.
4. Combine and Cook: Pour the now-warmed egg mixture back into the saucepan with the remaining milk. Whisk to combine.
5. Thicken the Custard: Return the saucepan to medium heat. Cook, whisking constantly and thoroughly, especially in the corners of the pot, until the mixture thickens and comes to a low boil. Let it boil for about 60-90 seconds; the custard should be very thick.
6. Finish: Remove from heat. Whisk in the vanilla extract and the 2 tablespoons of butter until the butter is melted and the custard is smooth.
7. Cool Slightly: Pour the hot custard immediately over the completely cooled crust. Smooth the top with a spatula.

Part 3: Assembling and Chilling

1. Prevent Skin: To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the warm custard.
2. Chill Thoroughly: Refrigerate the squares for at least 4 hours, or preferably overnight. This is non-negotiable for the custard to set properly and for clean slicing.

Part 4: Final Touches & Serving

1. Make Glaze (Optional): Just before serving, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla. Add more milk, a teaspoon at a time, until you reach a thick but pourable consistency.
2. Cut and Glaze: Using the parchment paper overhang, lift the entire block out of the pan and onto a cutting board. Peel away the plastic wrap. Drizzle the glaze over the top.
3. Slice Cleanly: For the cleanest cuts, wipe your knife clean with a hot, damp cloth between each slice.
4. Serve: Enjoy your delicious, homemade Vanilla Custard Cream Squares!

---

Tips for Success & Variations

· Lump-Free Custard: If you end up with a few lumps, simply strain the hot custard through a fine-mesh sieve as you pour it over the crust.
· Flavor Variations:
· Lemon: Add the zest of one lemon to the custard along with the vanilla.
· Chocolate: Whisk 2-3 tablespoons of cocoa powder or 4 oz of melted dark chocolate into the hot custard after cooking.
· Coconut: Use coconut milk instead of regular milk and add a pinch of coconut extract.
· Whipped Cream Layer: For a lighter dessert, fold 1 cup of softly whipped cream into the cooled custard before pouring it over the crust.
· Berry Topping: Serve each square with a handful of fresh raspberries or sliced strawberries.

Enjoy your baking! These squares are a true crowd-pleaser.