why make this recipe
Vanilla Custard Cream Squares are a delightful dessert that combines the rich flavors of vanilla custard with a creamy topping, all resting on a buttery graham cracker crust. This treat is perfect for any occasion, whether you are hosting a party, celebrating a special event, or simply craving something sweet. The creamy texture and smooth flavors make it a crowd-pleaser, and it’s easy to prepare!
how to make Vanilla Custard Cream Squares
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar (for the custard)
- 5 large egg yolks
- 2 tsp vanilla extract (for the custard)
- 3 tbsp cornstarch
- 1 1/2 cups heavy cream (for the whipped topping)
- 1/4 cup powdered sugar
- 1 tsp vanilla extract (for the whipped topping)
Directions:
- 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.
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of the prepared baking dish. Bake for 10 minutes, then set aside to cool.
- Make 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.
- Temper the egg mixture: Slowly pour a small amount of the hot milk mixture into the egg mixture, whisking constantly to prevent curdling. Gradually add the rest of the milk mixture while continuing to whisk.
- 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.
- Pour the custard over the cooled crust and spread it into an even layer. Refrigerate for at least 2 hours, or until the custard is set.
- Make the whipped cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the set custard layer, creating an even, smooth top. Cut into squares for serving.
- Garnish with additional whipped cream or white chocolate shavings if desired. Serve chilled.
how to serve Vanilla Custard Cream Squares
Serve the Vanilla Custard Cream Squares chilled, straight from the refrigerator. You can cut them into squares and place them on dessert plates. They are perfect on their own or garnished with additional whipped cream or fresh berries for an extra touch.
how to store Vanilla Custard Cream Squares
To store your Vanilla Custard Cream Squares, cover them tightly with plastic wrap or place them in an airtight container. Keep them in the refrigerator for up to 3 days. This dessert is best enjoyed while fresh but can last a little time in the fridge.
tips to make Vanilla Custard Cream Squares
- Ensure you whisk the egg mixture gently when tempering to prevent curdling.
- Let the custard cool slightly before pouring it over the crust to avoid melting it.
- Chill the dessert until firm for the best texture when serving.
variation
You can customize your Vanilla Custard Cream Squares by adding fresh fruit, such as sliced strawberries or blueberries, on top of the whipped cream layer for added flavor and color. You could also try adding a layer of chocolate ganache beneath the whipped cream for a delicious twist.
FAQs
1. Can I use a different type of crust?
Yes, you can use a cookie crust or even a traditional pie crust instead of graham crackers.
2. How can I make this recipe dairy-free?
You can use almond milk, coconut milk, or any dairy-free cream in place of whole milk and heavy cream, and use a dairy-free butter substitute for the crust.
3. My custard didn’t thicken properly. What could have gone wrong?
If the custard didn’t thicken, it may not have cooked long enough or didn’t reach the right temperature. Make sure to stir constantly and watch for bubbling to ensure it thickens properly.
Vanilla Custard Cream Squares
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup granulated sugar
For the custard
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar for the custard
- 5 large egg yolks
- 2 tsp vanilla extract for the custard
- 3 tbsp cornstarch
For the whipped topping
- 1.5 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract for the whipped topping
Instructions
Preparation
- 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.
- In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of the prepared baking dish. Bake for 10 minutes, then set aside to cool.
Custard Preparation
- 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.
- Slowly pour a small amount of the hot milk mixture into the egg mixture, whisking constantly to prevent curdling. Gradually add the rest of the milk mixture while continuing to whisk.
- 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.
Assembly
- Pour the custard over the cooled crust and spread it into an even layer. Refrigerate for at least 2 hours, or until the custard is set.
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the set custard layer, creating an even, smooth top.
- Cut into squares for serving and garnish with additional whipped cream or white chocolate shavings if desired.