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To make Vanilla Custard Cream Squares, you will need the following ingredients:

Vanilla Custard Cream Squares

Indulge in the creamy delight of Vanilla Custard Cream Squares, a dessert that’s sure to impress! This recipe features a buttery shortbread base topped with velvety custard cream that's perfect for any occasion. Discover step-by-step instructions, helpful tips, and exciting flavor variations to create your ultimate dessert. Click through to explore the full recipe and treat yourself to these irresistible squares!
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Ingredients
  

1 cup all-purpose flour

1/2 cup unsalted butter, softened

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

1/4 teaspoon salt

3 large egg yolks

1/2 cup granulated sugar

2 cups whole milk

2 tablespoons cornstarch

1 teaspoon vanilla bean paste or extract

1/2 cup heavy cream

Fresh berries for garnish (optional)

Instructions
 

Prepare the Shortbread Base:

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

      - In a mixing bowl, combine the flour, softened butter, powdered sugar, vanilla extract, and salt. Mix until the dough is crumbly yet holds together.

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

          Bake the Base:

            - Bake in the preheated oven for 15-20 minutes or until the edges are lightly golden. Remove from the oven and let cool completely in the pan.

              Make the Custard Cream:

                - In a saucepan over medium heat, combine the milk, granulated sugar, and salt. Stir until just steaming but not boiling.

                  - In a separate bowl, whisk together the egg yolks and cornstarch until smooth.

                    - Gradually whisk a small amount of the hot milk mixture into the egg yolk mixture to temper the eggs. Slowly pour the yolk mixture back into the saucepan while whisking constantly.

                      Thicken the Custard:

                        - Continue to cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Do not let it boil.

                          - Once thickened, remove from the heat and stir in the vanilla bean paste or extract. Let it cool for a few minutes.

                            Combine Layers:

                              - Pour the custard cream over the cooled shortbread base, smoothing it out with a spatula.

                                - Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight until set.

                                  Prepare for Serving:

                                    - Before serving, whip the heavy cream until stiff peaks form.

                                      - Cut the chilled custard cream squares into even pieces and serve with a dollop of whipped cream on top, garnished with fresh berries if desired.

                                        Prep Time: 30 minutes | Total Time: 5 hours (including chilling) | Servings: 16 squares