Description
These Vanilla Custard Cream Squares feature a creamy, velvety custard nestled between two airy layers of sponge. Baked in one pan, the batter naturally separates into three delicate layers, creating an elegant and nostalgic dessert. Serve chilled with a dusting of powdered sugar for the perfect finish.
Ingredients
4 large eggs, separated
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup all-purpose flour
2 cups warm milk
2 teaspoons vanilla extract
1/4 teaspoon salt
Powdered sugar, for dusting
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper.
- Separate egg yolks and whites. Whip the whites with a pinch of salt until stiff peaks form.
- In a separate bowl, beat egg yolks with sugar until pale and fluffy. Add melted butter and vanilla extract.
- Stir in the flour until fully incorporated, then slowly whisk in the warm milk.
- Gently fold in the whipped egg whites, leaving the batter slightly lumpy.
- Pour into the prepared pan and smooth the top. Bake for 45-55 minutes until the top is golden and the center jiggles slightly.
- Cool completely, then refrigerate for at least 4 hours or overnight.
- Lift out using parchment, slice into squares, and dust with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts