Here’s a simple and indulgent recipe for Custard Cream Squares—soft, creamy, and perfect for dessert or tea time. 🍮✨
Custard Cream Squares
Ingredients (Makes ~12 squares)
For the Custard:
- 2 cups (480 ml) milk
- ½ cup (100 g) granulated sugar
- 3 tbsp cornstarch
- 3 egg yolks
- 1 tsp vanilla extract
- 2 tbsp butter
For the Base:
- 1 cup (125 g) all-purpose flour
- ½ cup (115 g) unsalted butter, softened
- 2–3 tbsp powdered sugar
Optional Topping:
- Shredded coconut, powdered sugar, or chocolate drizzle
Instructions
1. Prepare the Base
- Preheat oven to 175°C (350°F).
- Mix flour, butter, and powdered sugar until crumbly but holds together.
- Press into a greased 8×8-inch baking pan.
- Bake for 12–15 minutes until lightly golden. Remove and let cool slightly.
2. Make the Custard
- In a saucepan, whisk together egg yolks, sugar, and cornstarch until smooth.
- Gradually add milk, whisking constantly to prevent lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 5–7 minutes).
- Remove from heat and stir in vanilla extract and butter until smooth.
3. Assemble
- Pour the custard over the slightly cooled baked base.
- Smooth the top with a spatula.
- Chill in the fridge for 2–3 hours until firm.
4. Serve
- Cut into squares and sprinkle with powdered sugar, coconut, or drizzle chocolate.
- Serve chilled for a creamy, custardy treat.
Tips
- For extra flavor, add a few drops of almond extract to the custard.
- Use cold milk when mixing with egg yolks to prevent curdling.
- For a richer version, replace ½ cup of milk with cream.
If you want, I can also provide a “no-bake version” of Custard Cream Squares that’s quicker and just as creamy.
