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Vanilla Custard Cream Squares are a luscious dessert that brings a touch of elegance and indulgence to any occasion. With their smooth, creamy custard nestled atop a buttery shortbread base, these squares are not just a feast for the taste buds but also a visual delight. Whether served at a family gathering, a festive celebration, or as a sweet treat after dinner, Vanilla Custard Cream Squares have a way of creating memorable moments.

Vanilla Custard Cream Squares

Discover the blissful experience of making Vanilla Custard Cream Squares, a dessert that marries creamy custard with a buttery shortbread base. This indulgent treat not only looks beautiful but is also filled with nostalgic flavors that evoke cherished memories. Perfect for any gathering or a cozy night in, this recipe provides step-by-step instructions to guide you in creating this delightful dessert. Explore the art of homemade baking and impress your loved ones with this elegant sweet treat.
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Ingredients
  

For the Custard Cream:

2 cups whole milk

1 cup heavy cream

3/4 cup granulated sugar

1 vanilla bean (or 2 teaspoons vanilla extract)

4 large egg yolks

3 tablespoons cornstarch

1/4 teaspoon salt

For the Shortbread Base:

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

1/2 cup unsalted butter, softened

1 teaspoon vanilla extract

A pinch of salt

For the Topping:

Whipped cream (for serving)

Fresh berries (like raspberries or strawberries, optional)

Instructions
 

Prepare the Shortbread Base:

    - Preheat your oven to 350°F (175°C).

      - In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

        - Add in the vanilla extract and mix until combined.

          - Gradually add the all-purpose flour and a pinch of salt, mixing just until a dough forms.

            - Press the dough evenly into the bottom of a greased 9x9-inch square baking pan. Use a fork to poke a few holes in the surface to prevent bubbling.

              - Bake for about 15-20 minutes or until the edges are lightly golden. Remove from the oven and let it cool completely.

                Make the Custard Cream:

                  - In a medium saucepan, heat the whole milk and heavy cream over medium heat. Split the vanilla bean, scrape the seeds into the milk mixture, and add the pod as well (if using extract, add it later).

                    - In a separate bowl, whisk together the egg yolks, granulated sugar, cornstarch, and salt until smooth and pale.

                      - Once the milk mixture is hot (but not boiling), slowly pour it into the egg mixture while whisking continuously to temper the eggs.

                        - Return the combined mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and starts to gently bubble (about 5-7 minutes).

                          - Remove from heat and stir in the vanilla extract if not using a bean.

                            - Pour the custard cream over the cooled shortbread base, spreading it evenly, then refrigerate for at least 4 hours or until set.

                              Serve:

                                - Once the custard is set, cut it into squares.

                                  - Serve with a dollop of whipped cream on top and fresh berries if desired.

                                    Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 9 squares