These Vanilla Custard Cream Squares are a smooth, creamy dessert layered over a buttery crumb crust and finished with a light whipped topping. Each bite delivers a perfect balance of sweetness and vanilla flavor, making it an elegant yet easy treat for any occasion.
Why You’ll Love This Recipe
This recipe is simple to prepare but tastes like a bakery-style dessert. The crust adds a satisfying crunch, while the vanilla custard layer is rich, silky, and comforting. It’s a great make-ahead dessert, slices beautifully, and is ideal for gatherings, family dinners, or when you want a classic dessert without complicated steps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust
1 ½ cups graham cracker crumbs
⅓ cup unsalted butter, melted
2 tablespoons granulated sugar
Custard Layer
3 cups whole milk
¾ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
Cream Topping
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Directions
Preheat the oven to 180°C (350°F). Lightly grease a 23 × 23 cm (9 × 9 inch) baking dish.
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined.
Press the mixture firmly into the bottom of the prepared baking dish to form an even crust.
Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
In a saucepan over medium heat, whisk together the milk, sugar, cornstarch, and salt.
Cook while whisking constantly until the mixture begins to thicken.
In a separate bowl, lightly beat the egg yolks. Slowly add a small amount of the hot milk mixture to the yolks while whisking, then return everything to the saucepan.
Continue cooking for 2 to 3 minutes until thick and smooth.
Remove from heat and stir in the butter and vanilla extract until fully incorporated.
Pour the custard evenly over the cooled crust and smooth the top.
Cover and refrigerate for at least 3 hours, or until fully set.
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Spread the whipped cream evenly over the chilled custard layer.
Refrigerate for another 30 minutes before slicing into squares and serving.
Store the custard squares in an airtight container in the refrigerator for up to 3 days. This dessert is best served cold and does not require reheating. Avoid freezing, as the custard texture may change once thawed.
FAQs
Can I use digestive biscuits instead of graham crackers?
Yes, digestive biscuits work very well and provide a similar flavor and texture.
How do I know when the custard is thick enough?
The custard should coat the back of a spoon and hold its shape when whisked.
Can I make this dessert a day ahead?
Yes, it’s an excellent make-ahead dessert and tastes even better once fully chilled.
Can I use low-fat milk for the custard?
Whole milk is recommended for the creamiest texture, but low-fat milk can be used with slightly less richness.
What can I use instead of cornstarch?
You may substitute an equal amount of custard powder or all-purpose flour, though cornstarch gives the smoothest result.
How do I get clean slices?
Chill the dessert well and use a sharp knife wiped clean between cuts.
Can I add a topping besides whipped cream?
Yes, a light dusting of cocoa powder or grated chocolate works nicely.
Is this recipe suitable for children?
Yes, it’s mild, creamy, and kid-friendly.
Can I make this recipe without eggs?
You can replace the egg yolks with an extra tablespoon of cornstarch, though the flavor will be slightly different.
Why did my custard turn lumpy?
This usually happens if the heat is too high or the mixture isn’t whisked constantly.
Conclusion
Vanilla Custard Cream Squares are a timeless dessert that combines simplicity with indulgent flavor. With a crisp base, creamy custard center, and soft whipped topping, this recipe is sure to become a favorite for any occasion where a comforting and elegant sweet treat is needed.
Vanilla Custard Cream Squares are a creamy, layered dessert with a buttery graham cracker crust, silky vanilla custard filling, and fluffy whipped topping. Elegant yet easy, they’re perfect for any occasion.
Ingredients
Crust:
1 ½ cups graham cracker crumbs
⅓ cup unsalted butter, melted
2 tablespoons granulated sugar
Custard Layer:
3 cups whole milk
¾ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
Cream Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Instructions
Preheat oven to 180°C (350°F). Lightly grease a 23×23 cm (9×9 inch) baking dish.
Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until well combined.
Press mixture into the bottom of the dish to form a crust. Bake for 10 minutes, then cool completely.
In a saucepan over medium heat, whisk together milk, sugar, cornstarch, and salt until it begins to thicken.
In a separate bowl, beat egg yolks lightly. Slowly add a small amount of the hot mixture to the yolks, whisking constantly to temper.
Return the yolk mixture to the saucepan. Continue cooking for 2–3 minutes until thick and smooth.
Remove from heat and stir in butter and vanilla extract.
Pour the custard over the cooled crust and smooth the top. Cover and refrigerate for at least 3 hours to set.
In a bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Spread whipped cream over the chilled custard. Chill for another 30 minutes before slicing and serving.
Notes
Use digestive biscuits instead of graham crackers if preferred.
Dust the top with cocoa powder or grated chocolate for extra flavor.
To slice cleanly, use a sharp knife and wipe between cuts.
Low-fat milk can be used but will reduce creaminess.
To make egg-free, use an additional tablespoon of cornstarch in place of egg yolks.
