Vanilla Custard Cream Squares — The Silky, Dreamy Dessert That Melts in Your Mouth

by

🛒 What You’ll Need: Pantry Staples, Maximum Joy

Grab these cozy ingredients—you probably already have most:

For the Crust:

1½ cups (150g) graham cracker crumbs (about 10–12 sheets)

⅓ cup (75g) unsalted butter, melted

¼ cup (50g) granulated sugar

For the Custard:

2 cups (480ml) whole milk

1 cup (240ml) heavy cream

¾ cup (150g) granulated sugar

5 large egg yolks

3 tbsp (24g) cornstarch (thickens without lumps!)

2 tsp pure vanilla extract (or 1 tsp vanilla bean paste for luxury!)

That’s it.

No gelatin.

No flour.

Just real food, chilled into brilliance.

💡 Pro tip: Use room-temperature egg yolks—they blend smoother!

🔥 How to Make It: Step-by-Step, Bite-by-Bite

Let’s cook this like we’re making edible confetti—one golden forkful at a time.

Step 1: Make the Crust

In a bowl:

Mix graham cracker crumbs, melted butter, and sugar until moistened.

Press firmly into the bottom of an 8×8-inch baking dish lined with parchment paper.

Chill in the fridge while making custard (~15 mins).

👉 Pro move: Bake crust 10 mins at 350°F for extra crispness (optional!).

Step 2: Heat the Dairy

In a medium saucepan over medium heat:

Warm milk and heavy cream until steaming (do not boil).

Remove from heat.

Step 3: Whisk the Egg Mixture

In a separate bowl:

Whisk egg yolks, sugar, cornstarch, and vanilla until pale and smooth (~1 min).

Step 4: Temper the Eggs

Slowly pour hot milk mixture into the egg mixture, whisking constantly.

👉 This prevents scrambled eggs!

Step 5: Cook the Custard

Pour mixture back into the saucepan.

Cook over medium heat, stirring constantly with a wooden spoon or silicone spatula.

Continue cooking 3–5 minutes, until thick enough to coat the back of a spoon.

⚠️ Don’t stop stirring—it can scorch fast!

Step 6: Pour & Chill

Immediately pour warm custard over the chilled crust.

Smooth the top with a spatula.

Cover with plastic wrap (pressed directly onto the surface to prevent skin).

Refrigerate at least 4 hours, preferably overnight.

Step 7: Slice & Serve

Use a sharp knife to cut into squares (wipe blade between cuts for clean edges).

Serve cold—with fresh berries or a dusting of powdered sugar.

Bonus: Leftovers keep beautifully for 3–4 days covered in the fridge.

💡 Pro Tips for Next-Level Success