🍦 Vanilla Custard Cream Squares
Serves 12–16 | Prep: 20 min | Cook: 10 min | Chill: 4+ hrs | Total: ~5 hrs (mostly hands-off)
🛒 Ingredients
For the Crust:
1½ cups (150g) graham cracker crumbs (about 10 full sheets)
⅓ cup (75g) unsalted butter, melted
¼ cup (50g) granulated sugar
🍪 Variation: Use chocolate graham crackers or digestive biscuits for a twist!
For the Vanilla Custard Filling:
2 cups (480ml) whole milk
1 cup (240ml) heavy cream
¾ cup (150g) granulated sugar
5 large egg yolks
3 tbsp (24g) cornstarch (thickens without lumps)
2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
For Garnish (Optional):
Whipped cream
Fresh berries (strawberries, raspberries)
Shaved chocolate or cinnamon dusting
👩🍳 Step-by-Step Instructions
1️⃣ Make the Crust
In a bowl, mix graham cracker crumbs, melted butter, and sugar until sandy and well combined.
Press firmly into the bottom of an 8x8-inch or 9x9-inch baking dish lined with parchment paper (for easy lifting).
Refrigerate while making the custard.
2️⃣ Heat the Dairy
In a medium saucepan over medium heat, warm milk and cream until steaming and just starting to simmer around the edges — do not boil.
3️⃣ Whisk Yolks & Sugar
In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
4️⃣ Temper the Eggs
Slowly pour about ½ cup of hot milk mixture into the yolk mixture, whisking constantly to prevent scrambling.
Gradually add the rest in a slow stream, still whisking.
5️⃣ Cook the Custard
Pour the entire mixture back into the saucepan.
Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, for 5–8 minutes until thickened and coats the back of the spoon.
Remove from heat and stir in vanilla extract.
🔥 Pro Tip: Don’t rush this step — low and slow prevents curdling.
6️⃣ Pour & Chill
Immediately pour the hot custard over the chilled crust.
Smooth the top with an offset spatula.
Cover with plastic wrap (press directly onto the surface to prevent skin).
Refrigerate at least 4 hours, preferably overnight for clean slicing.
7️⃣ Slice & Serve
Use parchment overhang to lift slab out.
Warm a sharp knife under hot water, wipe dry, and slice into squares.
Garnish as desired.
🍽️ Serving Idea: Serve chilled with fresh berries and a dollop of whipped cream.
🌈 Variations & Pro Hacks
🍫 Chocolate Swirl: Melt ¼ cup chocolate chips, drizzle into warm custard, swirl before chilling
🍓 Berry Layer: Spread a thin layer of raspberry jam on the crust before adding custard
🌱 Dairy-Free? Use coconut milk + cashew cream; swap cornstarch for arrowroot
🧊 Make-Ahead Magic: Keep refrigerated up to 4 days or freeze uncut (wrap tightly) for 2 months
🧈 Extra Rich? Replace ½ cup milk with extra heavy cream
🥄 Avoid Lumps? Strain custard through a fine mesh sieve before pouring
🧠 Why This Custard Is So Silky Smooth
The combo of egg yolks + cornstarch creates a stable, velvety texture:
Egg yolks = richness and emulsification
Cornstarch = smooth thickening power (no graininess!)
Constant stirring = even heat distribution
And because we temper the eggs, they cook gently — no scrambling!
❤️ Final Thought: Sometimes, Simplicity Speaks Loudest
These Vanilla Custard Cream Squares don’t need flashy toppings or exotic ingredients. Their beauty lies in balance: crisp base, cool cream, deep vanilla warmth.
They’re the kind of dessert that makes someone close their eyes after the first bite and say, “Mmm… this tastes like home.”
So tie on your apron, warm the milk, and let your kitchen fill with the scent of vanilla and comfort.
Because sometimes, happiness is a perfectly chilled square of creamy joy. 💛