Vanilla custard cream squares are a delightful dessert that encapsulates the rich, creamy goodness of homemade vanilla custard and the elegance of a sweet pastry base. This recipe transforms classic custard into a visually appealing and delectable treat, perfect for any occasion. Originating from traditional European baking, custard desserts often evoke nostalgia, reminding us of family gatherings and celebrations.
Ingredients
Scale:
1 ½ cups all-purpose flour
½ cup unsalted butter, cold and cubed
¼ cup granulated sugar
1 large egg yolk
2-3 tablespoons ice water
2 cups whole milk
½ cup granulated sugar
3 large egg yolks
3 tablespoons cornstarch
1 tablespoon unsalted butter
1 tablespoon pure vanilla extract
Powdered sugar for dusting
Fresh berries (e.g., raspberries, blueberries)
Whipped cream
Instructions
In a large mixing bowl, combine the flour and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs that hold together when pressed.
Stir in the egg yolk. Add ice water one tablespoon at a time, mixing until the dough holds together but is not sticky to the touch. Avoid overworking the dough, as this can lead to a tough crust.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (175°C).
On a lightly floured surface, roll out the chilled dough to fit a 9x9-inch baking pan. Press it into the pan evenly, making sure to cover the edges well. Trim any excess dough to create a neat edge.
Prick the pastry base with a fork to prevent bubbling during baking. Bake for 15-20 minutes, or until lightly golden. Remove from the oven and let cool completely in the pan.
In a medium saucepan, combine milk and half of the sugar over medium heat. Stir gently until the sugar dissolves and the mixture is steaming but not boiling.
In a separate bowl, whisk together the egg yolks, cornstarch, and remaining sugar until smooth and pale.
Gradually pour the hot milk mixture into the egg yolks, whisking continuously to prevent the eggs from curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens (about 5-7 minutes).
Remove the custard from heat and stir in the butter and vanilla extract until fully incorporated.
Pour the custard filling into the cooled pastry base, smoothing the top with a spatula. Refrigerate for at least 2 hours, or until set.
Once set, cut the vanilla custard cream squares into uniform squares. Dust with powdered sugar, top with fresh berries, or serve with whipped cream as desired.
