Vanilla Custard Cream Squares (Print Version)
# Ingredients:
→ Custard Filling
01 -
360 ml whole milk
02 -
360 ml heavy cream
03 -
1 vanilla bean, split and seeds scraped
04 -
4 large egg yolks
05 -
100 g granulated sugar
06 -
30 g cornstarch
07 -
1 teaspoon pure vanilla extract
08 -
Pinch of salt
→ Assembly and Garnish
09 -
1 package (9 sheets) graham crackers
10 -
50 g unsweetened cocoa powder
11 -
Powdered sugar, for dusting
12 -
Fresh berries, for garnish (optional)
# Instructions:
01 -
In a medium saucepan, combine whole milk, heavy cream, and the split vanilla bean pod with seeds. Warm over medium heat until steaming, ensuring the mixture does not boil.
02 -
In a mixing bowl, whisk together egg yolks, granulated sugar, cornstarch, and a pinch of salt until the mixture is smooth and pale.
03 -
Gradually pour approximately 240 ml of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
04 -
Return the tempered egg yolk mixture to the saucepan with the remaining milk mixture. Cook over low heat, stirring continuously until the custard thickens and coats the back of a spoon, about 5–7 minutes. Remove from heat and blend in vanilla extract.
05 -
Allow the custard to cool for about 15 minutes, then place plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until thoroughly chilled, about 2 hours.
06 -
Line the base of a 23 x 23 cm square baking pan with graham cracker sheets, breaking them if needed to achieve full coverage.
07 -
Spread half of the chilled custard evenly over the graham cracker base.
08 -
Add a second layer of graham crackers, then distribute the remaining custard over them. Top with a final layer of graham crackers.
09 -
Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
10 -
Before serving, dust with cocoa powder and powdered sugar. Slice into squares and optionally garnish with fresh berries.
# Notes:
01 -
For clean slicing, use a sharp knife dipped in hot water and wiped dry between each cut.
02 -
Resting the dessert overnight yields a firmer, more cohesive texture.