Vanilla Custard Cream Squares

Step 2: Make the Vanilla Custard

1. In a medium saucepan, combine milk and half of the sugar. Heat over medium heat until warm but not boiling.
2. In a separate bowl, whisk together egg yolks, remaining sugar, and cornstarch until smooth and pale.
3. Slowly pour about a quarter of the warm milk into the egg mixture, whisking constantly to temper the eggs.
4. Pour the egg mixture back into the saucepan with the remaining milk, stirring continuously over medium heat.
5. Cook until the custard thickens enough to coat the back of a spoon (about 5–7 minutes).
6. Remove from heat, stir in vanilla extract and butter. Let the custard cool slightly before spreading it over the baked base.

Step 3: Add the Whipped Cream

1. In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread the whipped cream evenly over the cooled custard layer, creating a smooth, fluffy topping.

Step 4: Chill and Serve

1. Refrigerate the custard squares for at least 2–3 hours, or until fully set.
2. Once chilled, cut into squares using a sharp knife. For cleaner cuts, dip the knife in hot water and wipe dry before slicing.
3. Optionally, dust with a little cocoa powder or garnish with fresh berries for a festive touch.

Tips for Perfection

• Cold butter for the base: Keeps the pastry crumbly and tender.
• Tempering the eggs: Prevents curdling when making the custard.
• Chill thoroughly: Custard squares hold their shape better when fully set in the fridge.

These Vanilla Custard Cream Squares offer a delightful contrast between the buttery base, silky custard, and airy cream topping. They’re elegant enough for celebrations yet simple enough for everyday enjoyment. With these steps, you can create a dessert that’s not only delicious but also visually stunning.

If you want, I can also create a shortcut version with no-bake custard, which makes it much faster but equally creamy and delicious. Do you want me to do that?