Creamy Vanilla Custard Squares
Buttery base, silky vanilla custard filling, and a light dusting of powdered sugar — a timeless dessert.
⏱ Time
Prep: 20 minutes
Bake: 40–45 minutes
Cool & set: 2–3 hours
🍽 Servings
9–12 squares
🧾 Ingredients
Shortbread Base
1 cup all-purpose flour
¼ cup powdered sugar
½ cup unsalted butter, cold & cubed
Pinch of salt
Vanilla Custard Filling
2 cups whole milk
½ cup granulated sugar
3 large eggs
¼ cup cornstarch
2 tbsp unsalted butter
2 tsp vanilla extract
Pinch of salt
Topping (Optional)
Powdered sugar, for dusting
👩🍳 Instructions
1️⃣ Make the Shortbread Base
Preheat oven to 350°F / 175°C.
Line an 8×8-inch (20×20 cm) pan with parchment paper.
Mix flour, powdered sugar, and salt.
Cut in butter until crumbly.
Press mixture firmly into pan.
Bake 15–18 minutes until lightly golden.
Remove from oven (keep oven on).
2️⃣ Prepare the Custard
In a saucepan, heat milk until warm (not boiling).
In a bowl, whisk eggs, sugar, cornstarch, and salt until smooth.
Slowly whisk warm milk into egg mixture (temper the eggs).
Return mixture to saucepan.
Cook over medium heat, whisking constantly, until thick and creamy (5–7 minutes).
Remove from heat; stir in butter and vanilla.
3️⃣ Bake the Custard Squares
Pour custard over warm crust.
Smooth the top.
Bake 25–30 minutes until set but slightly jiggly in the center.
Cool completely at room temperature.
Refrigerate 2 hours to fully set.
4️⃣ Slice & Serve
Lift out using parchment paper.
Dust with powdered sugar.
Cut into squares with a sharp knife.
⭐ Pro Tips
For clean cuts, wipe knife between slices.
Chill overnight for best texture.
Don’t overbake — custard should not brown.
❓ Q & A – Creamy Vanilla Custard Squares
Q: Why is my custard lumpy?
Heat was too high
Not whisked constantly
➡️ Fix: Strain custard through a fine sieve.
Q: Can I use vanilla bean instead of extract?
Yes!
Use seeds from 1 vanilla bean
Add during milk heating step
Q: Can I make this ahead of time?
Absolutely.
Best made 1 day ahead
Keeps 3–4 days refrigerated
Q: Can I freeze custard squares?
Not recommended.
Custard can become watery after thawing.
Q: How do I make it richer?
Replace ½ cup milk with heavy cream
Add 1 extra egg yolk
Q: Can I flavor the custard?
Yes! Try:
Lemon zest 🍋
Coconut milk 🥥
Almond extract 🌰
Q: Why is my custard not setting?
Too much liquid
Underbaked
➡️ Chill longer or bake 5 more minutes.
