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These vanilla custard cream squares are a treasured treat in my kitchen whenever a birthday or a cozy weekend rolls around. The combination of silky homemade custard layered between classic graham crackers is nostalgic and sophisticated all at once. Anyone who likes classic flavors and creamy textures will want this easy yet elegant dessert again and again.
I first made these custard squares as a surprise for my niece’s birthday and now the whole family asks for them every holiday. The custard always turns out creamy and light which makes it a comfort dessert I never get tired of sharing.
Ingredients
- Whole milk: Provides the creamy richness and helps form the custard’s silky texture. Choose full fat milk for best results.
- Heavy cream: Gives the custard its luxurious mouthfeel. I always pick the freshest cream I can find.
- Vanilla bean: Supplies deep floral aroma and real vanilla flavor. If you find soft fragrant pods they are worth the splurge.
- Large egg yolks: Serve as the custard’s powerful thickener and create that golden yellow tone.
- Granulated sugar: Sweetens and balances the overall taste so it is not too bland or overly rich.
- Cornstarch: Acts as a stabilizer for a perfectly set custard that is sliceable.
- Pure vanilla extract: Boosts the aroma and flavor once cooked. Opt for pure not artificial.
- Salt: Sharpens the flavors and prevents the dessert from tasting flat.
- Graham crackers: Create classic layers that absorb the custard and transform to soft cake. Look for fresh crisp crackers.
- Unsweetened cocoa powder: For a slight bittersweet dusting that offsets the sweetness.
- Powdered sugar: Gently sweetens the top for that bakery style finish.
- Fresh berries: Add color and a bright fresh note if you want a pretty garnish.
Step-by-Step Instructions
- Prepare the Custard Base:
- In a medium saucepan pour the whole milk and heavy cream. Add the split vanilla bean pod with its seeds. Warm the mixture over medium heat until you see gentle steam. Be careful not to let it boil or the cream may separate.
- Whisk the Egg Mixture:
- In a separate mixing bowl combine the egg yolks with granulated sugar cornstarch and a tiny pinch of salt. Whisk slowly until the mixture turns pale yellow and looks smooth with no lumps. You want a thick even texture so your final custard will be silky not gritty.
- Temper the Eggs:
- Take about one cup of the steaming milk mixture and very slowly drizzle it into the egg yolk mixture while whisking vigorously. This gradual heating prevents the eggs from turning to scrambled eggs instead of a custard base.
- Combine and Thicken:
- Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture. Turn the heat down to low and whisk and stir without stopping. Keep cooking for five to seven minutes. When your custard coats the back of a spoon and stays thick when you swipe it with your finger you are ready to remove it from the heat. Now stir in the pure vanilla extract for a final hit of aroma.
- Cool the Custard:
- Pour the hot custard into a clean bowl. Set aside for about fifteen minutes so it starts to cool off. Place plastic wrap directly onto the custard surface to prevent a skin from forming. Refrigerate for at least two hours until fully chilled and firm.
- Assemble the Layers:
- Line the bottom of a nine inch square pan with graham crackers breaking them as needed to fit every bit of the bottom. Spoon half the chilled custard evenly across and smooth with a spatula.
- Repeat and Finish the Layers:
- Top with another set of graham crackers using the same method to cover the layer. Gently spoon the rest of the custard over and finish with a final graham cracker layer. Press gently so the layers stay neat.
- Chill and Set:
- Cover your pan well with plastic and refrigerate for a minimum of four hours or better yet overnight. This gives the custard time to meld with the crackers for perfect slicing.
- Finish and Serve:
- Before serving sift a light layer of cocoa powder on top and then a sprinkle of powdered sugar. Cut into clean squares and top with fresh berries if you like a little pop of color and tang.
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My absolute favorite ingredient is the fresh vanilla bean scraping it into the pot perfumes my entire kitchen and always reminds me of weekends baking with my grandmother. Whenever I make these squares around family they disappear before I can even sit down with my own piece.
Storage Tips
Custard cream squares chill beautifully and are best kept covered in the fridge for up to three days. To prevent the top layer from drying out make sure your plastic wrap is pressed right onto the surface of the dessert. If adding berries as a garnish only do this right before serving since fruit can bleed juice and create a soggy top.
Ingredient Substitutions
You can easily swap the heavy cream for half and half for a lighter version but the texture will be less rich. If you do not have vanilla bean a good quality pure extract will still give great vanilla flavor. Gluten free graham crackers work with only a slight difference in texture and you can use chocolate or honey flavor for a new twist.
Serving Suggestions
These squares are wonderful served chilled straight from the fridge. For a festive gathering top with whipped cream and extra berries. A sprinkle of toasted nuts on top adds a little crunch. I have even drizzled a warm salted caramel for a decadent upgrade that wowed guests at a dinner party.
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Perfectly creamy and layered custard squares that bring loved ones together bite after bite.
Frequently Asked Questions
- → How do I avoid a skin forming on the custard?
After cooking the custard, place plastic wrap directly on its surface before refrigerating. This keeps a skin from forming as it cools.
- → Can I substitute the vanilla bean?
Yes, you can use pure vanilla extract instead of the bean. For best flavor, add it after cooking and cooling the custard slightly.
- → What is the best way to cut clean squares?
Chill the assembled dessert thoroughly so it firms up. Use a sharp knife, wiping between cuts for neat, even squares.
- → Is it necessary to chill overnight?
Chilling for several hours allows the layers to set properly, but overnight refrigeration gives the cleanest, most flavorful results.
- → Can I use other types of crackers?
Yes, digestive biscuits or vanilla wafers also work well as substitutes for graham crackers in this dessert.