Silky Custard, Crumbly Crust & Fluffy Whipped Cream
These Vanilla Custard Cream Squares combine a crisp graham cracker crust with a rich, homemade custard layer and a light whipped cream topping. With a texture that’s both luxurious and airy, they’re perfect for dessert lovers who crave elegance without effort.
A layered classic that’s easy to love and even easier to make!
Why You’ll Love This Recipe:
- 🥣 Silky Custard Base: Cooked custard delivers a smooth, luxurious texture without the need for a water bath.
- 🍪 Graham Cracker Crust: Sweet, crunchy, and holds the custard like a dream.
- 🧈 Whipped Cream Crown: Adds lightness and a touch of sweetness to balance the richness.
- ⏱️ Quick & Easy: Ready in under an hour—ideal for last-minute cravings.
- 🎉 Great for Sharing: Perfect at family gatherings, school events, or afternoon tea.
Ingredients (Makes 9 servings):
For the Crust:
- 1½ cups graham cracker crumbs (or crushed digestive biscuits for UK version)
- ⅓ cup (75g) melted butter (or coconut oil for dairy-free)
- ¼ cup (50g) granulated sugar (or coconut sugar for deeper flavor)
For the Custard Layer:
- 2 cups (480ml) whole milk (or oat/almond milk for lighter version)
- 1 cup (240ml) heavy cream (or full-fat coconut cream for vegan option)
- ¾ cup (150g) granulated sugar (or maple syrup for less refined sweetness)
- 5 large egg yolks (or 2 tbsp cornstarch + 1 cup plant milk for vegan custard)
- 2 tsp vanilla extract (pure for best flavor)
- 3 tbsp cornstarch (or 2 tbsp flour for thickening)
For the Whipped Cream Topping:
- 1½ cups (360ml) heavy cream (or chilled coconut cream for dairy-free)
- ¼ cup (30g) powdered sugar (or maple syrup for vegan sweetening)
- 1 tsp vanilla extract
Optional Garnish:
- Fresh strawberries or raspberries
- White chocolate shavings
- Extra whipped cream dollop
Instructions:
Step 1: Prep Crust & Oven
Preheat oven to 350°F (175°C) .
Line a 9×9-inch baking dish with parchment paper, leaving overhang for easy removal.
Step 2: Press the Crust
In a bowl, mix:
- Graham cracker crumbs
- Melted butter
- Granulated sugar
Press firmly into the pan and bake for 10 minutes .
Let cool completely before adding custard.
Step 3: Cook the Custard
In a saucepan, heat milk and cream over medium heat until just simmering (do not boil ).
In a separate bowl, whisk:
- Egg yolks
- Granulated sugar
- Cornstarch
- Vanilla extract
Gradually pour hot milk into the egg mixture while whisking constantly—this tempering prevents curdling.
Return mixture to the saucepan and cook over medium heat , stirring constantly, until thickened and bubbling (about 5–7 minutes ).
Remove from heat and let cool slightly.
Step 4: Chill the Custard Layer
Pour custard over the cooled crust and spread evenly.
Refrigerate for at least 2 hours , or until firm.
Step 5: Top with Whipped Cream
In a large bowl, whip:
- Heavy cream
- Powdered sugar
- Vanilla extract
until stiff peaks form.
Spread over chilled custard layer in an even layer.
Step 6: Garnish & Slice
Optional: Top with white chocolate shavings or fresh berries before slicing.
Cut into 9–12 squares and refrigerate until ready to serve.
Each bite brings together:
- Crunchy, buttery graham crust
- Silky, vanilla-rich custard center
- Light, sweet whipped cream finish
- And that classic creamy dessert charm
Tips for Success:
- 🥣 Temper Smart: Add hot milk slowly to egg yolk mixture—whisk constantly to avoid lumps.
- 🧈 Use Cold Tools: Chill the mixing bowl and beaters before whipping cream for better volume.
- 🥄 Cornstarch Hack: Mix with a little cold milk first to prevent clumping.
- 🧁 Chill Before Cutting: Ensures clean slices—refrigerate at least 2 hours.
- ❄️ Make Ahead Magic: Prepare a day in advance—custard firms up beautifully.
Serving Suggestions:
- Pair with a cup of coffee, tea, or a glass of milk .
- Great with a fruit platter or alongside brownies for contrast.
- Ideal for birthday parties, potlucks, or holiday baking .
Nutritional Information (per square, makes 9 – approximate):
(With regular cream and sugar – per serving)
- Calories: ~350 kcal
- Protein: ~5g
- Carbohydrates: ~30g
- Fat: ~24g
- Fiber: ~0.5g
- Sugar: ~20g
These Vanilla Custard Cream Squares prove that desserts don’t need fancy tools to be unforgettable. With their crisp crust, silky center, and fluffy topping—they’re a must-bake for lovers of creamy, comforting sweets.
Additional Notes:
- Gluten-Free Option: Use gluten-free graham crackers or almond flour for crust.
- Vegan Swap: Replace eggs with cornstarch and use plant-based cream and butter.
- Storage Tip: Store in the fridge for up to 3 days—cover to prevent drying.
- Flavor Hack: Add a pinch of salt to whipped cream for enhanced sweetness.
- Meal Prep Friendly: Keep refrigerated and slice fresh when ready to serve.
