These Light and Creamy Vanilla Custard Squares feature a tender, buttery shortbread crust topped with a silky, rich vanilla custard filling. Perfectly balanced between sweet and creamy, these custard squares are a nostalgic dessert that melts in your mouth. Best served chilled and dusted with powdered sugar, they make an elegant treat for any occasion.

Why You’ll Love This Recipe

Classic and Comforting – A timeless recipe that brings back childhood memories.
Silky Smooth Custard – A rich and creamy filling that pairs perfectly with the buttery crust.
Perfect for Any Occasion – Ideal for family gatherings, holidays, or a simple treat.
Make-Ahead Friendly – Best when chilled, making it great for preparing in advance.
Simple Ingredients – Made with pantry staples, yet tastes luxurious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Shortbread Crust

1 ¼ cups all-purpose flour
¼ cup granulated sugar
½ teaspoon salt
½ cup unsalted butter, chilled and cubed
1 large egg yolk
2 tablespoons ice water (if needed)

For the Custard Filling

1 ½ cups whole milk
¾ cup heavy cream
4 large egg yolks
½ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
Pinch of salt

For Dusting (Optional)

Powdered sugar

Directions

Prepare the Shortbread Crust

Preheat the oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
Mix the dry ingredients – In a food processor, combine the flour, granulated sugar, and salt.
Incorporate the butter – Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
Form the dough – Add the egg yolk and pulse again. If the dough is too crumbly, add ice water (1 tablespoon at a time) until it just comes together.
Press and bake – Press the dough into the prepared baking pan and prick it lightly with a fork. Bake for 15-18 minutes, or until golden brown. Let cool slightly.

Make the Custard Filling

Heat the milk and cream – In a medium saucepan, heat the milk and heavy cream over medium heat until it starts to simmer (but do not boil).
Whisk the eggs and sugar – In a separate bowl, whisk the egg yolks, granulated sugar, cornstarch, and salt until smooth.
Temper the eggs – Slowly pour a small amount of the hot milk mixture into the egg mixture while whisking constantly. Gradually add the rest while continuing to whisk.
Cook the custard – Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 5-7 minutes). The custard is ready when it coats the back of a spoon.
Add vanilla – Remove from heat and stir in the vanilla extract.

Assemble the Custard Squares

Pour the custard over the slightly cooled shortbread crust and smooth the top.
Bake for 20-25 minutes, or until the custard is set but still has a slight jiggle in the center.
Cool and chill – Let the squares cool to room temperature, then refrigerate for at least 2-3 hours (or overnight) to fully set.

Finish and Serve

Dust with powdered sugar before slicing into squares.
Serve chilled for the best texture and flavor.

Servings and Timing

Servings: 12 squares
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Chill Time: 2-3 hours
Total Time: About 3 hours 30 minutes

Variations

Chocolate Twist: Add 2 tablespoons of cocoa powder to the custard for a chocolate version.
Citrus Flavor: Add 1 teaspoon of lemon or orange zest for a bright, fresh taste.
Nutty Crunch: Sprinkle toasted almonds or crushed pistachios over the top before baking.
Caramel Drizzle: Drizzle caramel sauce over the custard before serving for extra sweetness.
Spiced Version: Add a pinch of cinnamon or nutmeg for a warm flavor.

Storage/Reheating

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Wrap individual squares in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
Reheating: Not recommended, as the custard is best served chilled.

FAQs

Can I make this recipe without a food processor?

Yes, you can mix the shortbread crust by hand using a pastry cutter or a fork to blend the butter into the flour mixture.

How do I know when the custard is fully set?

It should be firm around the edges with a slight jiggle in the center. Refrigerating it will help it fully set.

Can I use low-fat milk instead of whole milk?

Whole milk is recommended for a creamy texture, but you can use 2% milk if necessary. Avoid skim milk, as it will affect the richness.

Can I make these custard squares in advance?

Yes, they actually taste better after chilling for several hours or overnight.

Why did my custard turn lumpy?

Lumps can form if the custard is cooked too quickly or not whisked continuously. Straining the custard through a fine-mesh sieve can help smooth it out.

Can I use store-bought shortbread instead of making the crust?

Yes, you can use crushed shortbread cookies mixed with melted butter for a quicker crust.

Can I add fruit to this recipe?

Yes, a layer of fresh berries or sliced bananas can be added between the crust and custard for extra flavor.

What’s the best way to slice these squares cleanly?

Use a sharp knife and wipe it clean between cuts for neat slices. Chilling the custard thoroughly also helps.

Can I use vanilla bean instead of vanilla extract?

Yes, scrape the seeds from one vanilla bean and add them to the custard for a more intense vanilla flavor.

Why does my crust crumble when I cut the squares?

Ensure that the crust is fully baked and cooled before adding the custard. If it’s too dry, adding a little more butter to the dough can help.

Conclusion

These Light and Creamy Vanilla Custard Squares are a nostalgic, comforting dessert with a buttery shortbread base and a silky vanilla custard topping. Perfect for special occasions or a simple homemade treat, they are best served chilled with a dusting of powdered sugar. Try them today for a delicious and elegant dessert that everyone will love!