These Vanilla Custard Cream Squares are the perfect combination of buttery shortbread and silky, velvety custard. Imagine a crisp, golden crust holding a smooth, rich vanilla custard, finished with a light dusting of powdered sugar. They are elegant enough to serve at a tea party, yet simple and comforting enough for a weekend treat.
With a texture that melts in your mouth and a flavor that is lightly sweet and perfectly balanced, these squares are ideal for anyone who loves classic desserts with a touch of sophistication.
Why You’ll Love This Recipe
- Buttery shortbread paired with silky custard provides pure comfort
- Quick prep: 20 minutes, then bake
- One-pan ease for minimal cleanup
- Budget-friendly: makes 16 squares
- Naturally nut-free and can easily be made gluten-free
Ingredients :
For an 8×8-inch pan
Shortbread Crust
- 1 cup (125 g) all-purpose flour (or 1:1 gluten-free blend)
- ¼ cup (30 g) powdered sugar
- ½ cup (1 stick / 115 g) cold unsalted butter, cubed
Vanilla Custard Filling
- 3 large eggs
- ¾ cup (150 g) granulated sugar
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- ½ cup (120 ml) whole milk
- 2 tbsp unsalted butter, melted
- 2 tsp pure vanilla extract
- Pinch of salt
Finishing
- Powdered sugar, for dusting
Pro Tips
- Press the crust firmly to prevent crumbling when cutting
- Avoid overbaking the custard; edges should be set while the center remains slightly jiggly
- Let the squares cool completely before slicing to ensure the custard firms up
Step-by-Step Instructions :
1. Prepare the Crust
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a food processor or bowl, combine the flour, powdered sugar, and cubed cold butter until the mixture becomes crumbly.
- Press the mixture firmly into the bottom of the pan to form an even crust.
- Bake for 15–18 minutes or until lightly golden. Remove from oven and let it cool slightly.
2. Make the Custard
- In a medium bowl, whisk together the eggs and sugar until pale and smooth.
- Add the flour (or cornstarch), milk, melted butter, vanilla, and a pinch of salt. Whisk until completely combined and silky.
3. Assemble and Bake
- Pour the custard mixture evenly over the warm shortbread crust.
- Bake for 20–25 minutes, until the edges are set and the center is just slightly wobbly.
- Cool completely in the pan on a wire rack (about 2 hours) before slicing.
4. Serve
- Use the parchment paper to lift the cooled dessert from the pan.
- Dust the top with powdered sugar.
- Cut into 16 even squares and enjoy.
Serving Suggestions
- Serve with hot coffee, tea, or chai
- Add fresh berries or a dollop of whipped cream for a twist
- Package in a box with parchment layers for gifting
Make-Ahead and Storage Tips
- Fridge: Store in an airtight container up to 5 days
- Freezer: Freeze undusted squares for up to 2 months; thaw and dust with powdered sugar before serving
- Prep ahead: Make the crust dough in advance and refrigerate for up to 2 days
Frequently Asked Questions
Can I make this gluten-free?
Yes. Use a 1:1 gluten-free flour blend for the crust and cornstarch in the custard.
No vanilla extract?
Use seeds from 1 vanilla bean or 1 teaspoon of vanilla paste instead.
Why is my custard runny?
It may be underbaked or sliced too soon. Let it cool completely before cutting.
Can I add lemon?
Yes. Add 1 tablespoon of lemon zest and 1 tablespoon of juice for a refreshing citrus twist.
The Heart of the Square
These Vanilla Custard Cream Squares are more than a dessert—they capture the charm of old-fashioned baking and the elegance of a café pastry. Each bite brings buttery, creamy, melt-in-your-mouth perfection that’s perfect for savoring with tea, sharing with friends, or gifting to someone special.
