Vanilla Custard Cream Squares are a delicious and elegant dessert that combines the rich flavors of vanilla custard, a buttery graham cracker crust, and fluffy whipped cream. Perfect for any occasion, these squares are sure to impress your family and friends. Below, you’ll find the detailed recipe, along with FAQs and some helpful notes to ensure your dessert turns out perfectly.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar
For the custard:
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 5 large egg yolks
- 2 tsp vanilla extract
- 3 tbsp cornstarch
For the whipped cream:
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
- Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of the prepared baking dish. Bake for 10 minutes, then set aside to cool.
- Make the Custard: In a medium saucepan, heat the whole milk and heavy cream over medium heat until just simmering. In a separate bowl, whisk together the granulated sugar, egg yolks, vanilla extract, and cornstarch until smooth.
- Temper the Egg Mixture: Slowly pour a small amount of the hot milk mixture into the egg mixture, whisking constantly to prevent curdling. Gradually add the rest of the milk mixture while continuing to whisk.
- Cook the Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling, about 5-7 minutes. Remove from heat and let cool slightly.
- Assemble the Layers: Pour the custard over the cooled crust and spread it into an even layer. Refrigerate for at least 2 hours, or until the custard is set.
- Prepare the Whipped Cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Top the Custard: Spread the whipped cream over the set custard layer, creating an even, smooth top. Cut into squares for serving.
- Garnish and Serve: Garnish with additional whipped cream or white chocolate shavings if desired. Serve chilled.
FAQs:
Q: Can I use a different type of crust? A: Yes, you can use a cookie crust, such as crushed vanilla wafers or shortbread cookies, as an alternative to the graham cracker crust.
Q: How long can I store the custard squares in the refrigerator? A: The custard squares can be stored in the refrigerator for up to 3 days. Ensure they are covered to prevent the whipped cream from drying out.
Q: Can I make the custard ahead of time? A: Yes, you can make the custard a day ahead and refrigerate it. When ready to assemble, just spread it over the crust and proceed with the whipped cream topping.
Q: What if my custard is too runny? A: If your custard is too runny, it may not have been cooked long enough. Return it to the heat and cook until it thickens properly. Make sure it is bubbling and coats the back of a spoon before removing it from the heat.
Notes:
- Tempering the Egg Yolks: This step is crucial to prevent the eggs from curdling. Pour the hot milk slowly and whisk constantly to ensure a smooth mixture.
- Chilling Time: Allow sufficient time for the custard to set in the refrigerator. This step is important for achieving the perfect texture.
- Whipped Cream Consistency: Beat the whipped cream to stiff peaks for a more stable topping that holds its shape when cut into squares.
- Variations: Feel free to add a layer of fruit, such as sliced strawberries or blueberries, between the custard and whipped cream for a fruity twist.
Enjoy your Vanilla Custard Cream Squares, a delightful treat that combines the creamy richness of custard with the lightness of whipped cream and the crunch of a graham cracker crust!
