Introduction for Vanilla Custard Cream Squares Recipe:

There’s something timeless about the combination of smooth vanilla custard and a buttery graham cracker crust. This dessert, Vanilla Custard Cream Squares, strikes the perfect balance between elegance and comfort, making it a delightful treat for any occasion. Whether you’re hosting a dinner party or simply looking for a sweet indulgence to enjoy at home, these squares are sure to impress with their creamy layers and light whipped cream topping.

What sets this dessert apart is its rich and silky vanilla custard, made from scratch with wholesome ingredients like whole milk, heavy cream, and real vanilla extract. Paired with a golden graham cracker crust, the contrast in textures makes every bite irresistible. The process of tempering the egg yolks and cooking the custard may seem a bit technical, but don’t worry! I’ve outlined each step clearly, ensuring you’ll have a custard that’s both luscious and perfectly set.

To finish, a layer of whipped cream adds a cloud-like softness that complements the custard’s creaminess. These Vanilla Custard Cream Squares are served chilled, making them an ideal refreshing treat on a warm day, or a comforting dessert when you need a little sweetness. Plus, they look as good as they taste – a gorgeous addition to any dessert table!

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🍰 Vanilla Custard Cream Squares Recipe 🍰

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup melted butter
• ¼ cup granulated sugar

For the custard:

• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 5 large egg yolks
• 2 tsp vanilla extract
• 3 tbsp cornstarch

For the whipped cream:

• 1 ½ cups heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat and Prepare the Pan:
   Preheat your oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
2. Make the Crust:
   In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well incorporated. Press the mixture firmly into the bottom of the prepared baking dish. Bake for 10 minutes, then set aside to cool.
3. Prepare the Custard:
   In a medium saucepan, heat the whole milk and heavy cream over medium heat until just simmering. In a separate bowl, whisk together the granulated sugar, egg yolks, vanilla extract, and cornstarch until smooth.
4. Temper the Egg Mixture:
   Slowly pour a small amount of the hot milk mixture into the egg mixture, whisking constantly to avoid curdling. Gradually add the rest of the milk mixture while continuing to whisk.
5. Cook the Custard:
   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling (about 5-7 minutes). Remove from heat and let cool slightly.
6. Assemble the Dessert:
   Pour the custard over the cooled crust, spreading it evenly. Refrigerate for at least 2 hours, or until the custard is set.
7. Make the Whipped Cream:
   In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Top and Serve:
   Spread the whipped cream evenly over the custard layer. Cut into squares for serving. Garnish with additional whipped cream or white chocolate shavings if desired. Serve chilled.

Prep Time: 20 min | Total Time: 40 min (plus chilling time) | Servings: 9 servings