Vanilla Custard Cream Squares

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Velvety, sweet, and luxuriously smooth—Vanilla Custard Cream Squares are an old-fashioned dessert that brings back the comfort of classic baking. Each bite has a luscious layer of custard sandwiched between two soft sponge layers, all dusted with powdered sugar. It’s the kind of treat that quietly impresses, offering a delicate balance of creaminess and light cake.

This dessert isn’t flashy, but it’s unforgettable. The golden top layer cradles a custard so silky it melts on the tongue. If you’re looking for something elegant yet cozy, Vanilla Custard Cream Squares are the answer. They work wonderfully for gatherings, coffee breaks, or even as a make-ahead dessert.

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What Kind of Puff Pastry Should I Use?

Here’s the twist: while the name might suggest puff pastry, this dessert doesn’t use it at all. Instead, the magic lies in a sponge cake-style batter that rises gently in the oven. It forms a soft cake top and a bottom layer that blends slightly with the custard—all baked in one go. This creates a naturally layered look without the need for assembling later.

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Ingredients for the Vanilla Custard Cream Squares

• Eggs: Essential for structure and richness, helping to separate the layers while baking.
• Sugar: Adds sweetness and helps to create a golden crust on the cake.
• Butter: Brings richness and that melt-in-your-mouth quality.
• All-Purpose Flour: Provides the backbone of the sponge, just enough to hold everything together.
• Milk: Warm milk loosens the batter and keeps the custard layer fluid.
• Vanilla Extract: The key flavor note—choose pure extract for best results.
• Salt: Just a pinch enhances all the flavors without making the dessert taste salty.
• Powdered Sugar: For that dreamy, snowy finish on top.

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How To Make the Vanilla Custard Cream Squares

Step 1: Prepare the Pan and Oven

Preheat your oven to 325°F (160°C). Line an 8×8-inch square baking dish with parchment paper, making sure there’s enough overhang to lift the dessert out easily later.

Step 2: Separate and Whip the Eggs

Separate the egg yolks and whites. Whip the whites with a pinch of salt until stiff peaks form and set aside. This will help form the light top layer.

Step 3: Make the Batter Base

In another bowl, beat the egg yolks with sugar until pale and fluffy. Add melted butter and vanilla extract, then stir in the flour. Slowly whisk in the warm milk until smooth.

Step 4: Fold in Egg Whites

Gently fold the whipped egg whites into the batter. Don’t overmix—the batter should be slightly lumpy. This uneven mix is what allows the batter to naturally separate into layers while baking.

Step 5: Bake

Pour the batter into your prepared pan and smooth the top. Bake for 45-55 minutes, or until the top is golden and slightly firm to the touch. It should have a light jiggle from the custard center.

Step 6: Cool and Chill

Let the cake cool completely in the pan. Then refrigerate for at least 4 hours, or overnight. This sets the custard and makes slicing clean and easy.

Step 7: Slice and Serve

Use the parchment to lift the dessert from the pan. Slice into squares with a sharp knife and dust with powdered sugar before serving.

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How to Serve and Store Vanilla Custard Cream Squares

Vanilla Custard Cream Squares are best served chilled. The custard layer holds its shape beautifully once cold, and the flavors are more pronounced after resting. Right before serving, dust the top with powdered sugar for that iconic look.

For storing, keep them refrigerated in an airtight container. They last up to 4 days without losing their structure. Avoid stacking the squares; instead, arrange them in a single layer or use parchment between layers.

Freezing is not recommended—the custard can separate and become watery once thawed.

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Frequently Asked Questions

How do I know if the custard is set?

The custard should have a gentle wobble in the center when you shake the pan slightly. It will continue to set as it cools and chills in the fridge.

Can I double the recipe?

Yes, simply use a 9×13-inch baking dish and extend the baking time by 10–15 minutes. Always check doneness by the top’s golden color and the center’s slight jiggle.

Is it okay to use a hand mixer instead of a stand mixer?

Absolutely. A hand mixer works well for both the egg yolk and white stages. Just be patient and whip the whites until stiff peaks form.

Why did my layers not separate?

Layer separation depends on folding technique and batter consistency. If overmixed or too smooth, the layers may not form distinctly—but it will still taste delicious!

Can I use almond or oat milk instead of dairy?

Yes, but choose unsweetened versions to control sweetness. Keep in mind the texture and flavor may vary slightly.

How do I avoid the top from cracking?

Don’t overbake and let it cool slowly. Avoid opening the oven door frequently during baking.

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Want More Dessert Ideas?

You might also like the Apple Enchiladas: A Sweet and Comforting Treat, where spiced apples meet soft tortillas for a cozy bake. Or explore the Cheesecake Deviled Strawberries for a no-bake treat that’s perfect for spring.

If you’re in the mood for something with deeper chocolate notes, the Indulgent Chocolate Chess Pie might satisfy your craving. For fruit-meets-pastry ease, the Raspberry Crescent Rolls offer both simplicity and flavor.

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Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did your layers form cleanly? Did you use a different milk? Leave a comment below. I’m always curious how others bake it.

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