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If you're looking for a dessert that combines elegance with comfort, Vanilla Custard Cream Squares are an ideal choice. This delightful treat features a luscious, creamy custard layered atop a buttery cookie base, creating an irresistible combination that is sure to please any palate. With its rich and velvety texture, this dessert not only tantalizes the taste buds but also captivates the eyes, making it a perfect addition to any dessert table.

Vanilla Custard Cream Squares

Indulge in the deliciousness of Vanilla Custard Cream Squares, a perfect blend of creamy vanilla custard layered over a buttery cookie base. This dessert is visually stunning and irresistibly satisfying, making it great for any occasion. Customize with fresh fruit or mint for an extra touch. Easy to make and delightful to serve, these squares will impress your guests and leave them wanting more! #Dessert #VanillaCustard #Baking #Homemade #TreatYourself #SweetTooth
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Ingredients
  

For the Custard:

2 cups whole milk

1 cup heavy cream

3/4 cup granulated sugar

1 tablespoon vanilla extract

4 large egg yolks

1/4 cup cornstarch

Pinch of salt

For the Cookie Base:

1 cup all-purpose flour

1/4 cup powdered sugar

1/2 cup unsalted butter, softened

1/4 teaspoon salt

1 egg yolk

For the Topping:

Whipped cream (for serving)

Fresh berries (optional, for garnish)

Mint leaves (optional, for garnish)

Instructions
 

Prepare the Cookie Base:

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

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

        - Add the egg yolk and mix in until incorporated.

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

            - Press the dough into the bottom of a greased 8x8 inch baking dish evenly.

              - Bake for 15-20 minutes or until light golden. Remove from oven and let it cool.

                Make the Custard Filling:

                  - In a medium saucepan, combine the milk and heavy cream. Heat over medium until it just begins to simmer.

                    - In a separate bowl, whisk the granulated sugar, cornstarch, and salt together.

                      - In another bowl, whisk the egg yolks until slightly thickened, then gradually add the sugar mixture to the yolks, stirring constantly.

                        - As soon as the milk and cream mixture is hot, slowly pour a little bit into the egg mixture, whisking continuously to temper the eggs.

                          - Pour the tempered egg mixture back into the saucepan. Cook on low heat, stirring constantly, until thickened (about 5-7 minutes).

                            - Once thick, remove from heat and stir in the vanilla extract. Let it cool slightly.

                              Assemble the Squares:

                                - Pour the thick custard evenly over the cooled cookie base in the baking dish.

                                  - Spread it out gently with a spatula and smooth the top.

                                    - Cover and refrigerate for at least 4 hours, or preferably overnight, until set.

                                      Cut and Serve:

                                        - Once set, cut the custard squares into desired portions.

                                          - Serve chilled, topped with whipped cream, fresh berries, and mint leaves if desired.

                                            Prep Time: 30 minutes | Total Time: 4 hours + cooling | Servings: 16 squares