🍮 Vanilla Custard Cream Squares
Smooth, creamy, and lightly sweet, these Vanilla Custard Cream Squares combine a buttery graham cracker crust with a luscious homemade vanilla custard. Perfectly chilled, they’re a nostalgic treat you’ll want to make again and again!
✨ Ingredients:
For the crust:
1 ½ cups graham cracker crumbs
â…“ cup melted butter
ÂĽ cup granulated sugar
For the custard:
2 cups whole milk
1 cup heavy cream
Âľ cup granulated sugar
5 large egg yolks
2 teaspoons vanilla extract
3 tablespoons cornstarch
👩‍🍳 Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
Press the mixture evenly into the bottom of an 8×8-inch (or similar size) square baking dish.
Bake for 8–10 minutes, or until lightly golden. Remove from oven and let cool.
2. Make the Vanilla Custard:
In a medium saucepan, whisk together the milk, cream, and sugar. Heat over medium heat until just steaming (do not boil).
In a separate bowl, whisk the egg yolks and cornstarch until smooth.
Slowly pour about 1/2 cup of the hot milk mixture into the yolk mixture while whisking constantly to temper the eggs.
Gradually pour the yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly.
Cook over medium heat, stirring continuously, until the custard thickens and just starts to bubble (about 5–8 minutes).
Remove from heat and stir in vanilla extract.
3. Assemble & Chill:
Pour the custard over the cooled graham cracker crust.
Smooth the top with a spatula and allow to cool slightly.
Cover with plastic wrap (touching the surface to prevent a skin from forming) and refrigerate for at least 4 hours, or until fully set.
4. Serve:
Slice into squares using a sharp knife. Wipe between cuts for cleaner edges.
Optional: Dust with powdered sugar or top with whipped cream before serving.
🧊 Storage:
Refrigerate leftovers in an airtight container for up to 4 days.